Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

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🥖🧀 Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Description

This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate appetizer or party snack. Imagine a golden, crusty sourdough loaf filled with creamy spinach and artichoke dip, gooey melted cheese, and a hint of garlic. Every pull reveals a warm, cheesy bite that’s impossible to resist. Perfect for game nights, holiday gatherings, or any time you want to impress with minimal effort!

Ingredients

  • 1 large round sourdough loaf (unsliced)

  • 2 tbsp olive oil or melted butter

  • 3 cloves garlic, minced

  • 1 cup fresh spinach, chopped

  • 1 can (14 oz) artichoke hearts, drained and chopped

  • 1/2 cup cream cheese, softened

  • 1/2 cup sour cream (or Greek yogurt)

  • 1/2 cup mayonnaise

  • 1 cup mozzarella cheese, shredded

  • 1/2 cup Parmesan cheese, grated

  • 1/2 cup Monterey Jack or cheddar cheese, shredded

  • Salt & pepper, to taste

  • 1/4 tsp red pepper flakes (optional, for heat)

  • 2 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

  1. Prepare the bread

    • Preheat oven to 375°F (190°C).

    • Place sourdough loaf on a cutting board. Using a sharp bread knife, cut deep crisscross slices into the loaf (without cutting all the way through).

  2. Make the filling

    • Heat olive oil in a skillet. Add garlic and sauté for 1 min until fragrant.

    • Stir in spinach and cook until wilted. Remove from heat.

    • In a bowl, mix cream cheese, sour cream, mayo, chopped artichokes, spinach, and all cheeses. Season with salt, pepper, and red pepper flakes.

  3. Fill the bread

    • Gently stuff the spinach-artichoke mixture into the slits of the bread, making sure it seeps into every crevice.

  4. Bake

    • Wrap the loaf loosely with foil and place on a baking sheet.

    • Bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.

  5. Serve

    • Sprinkle with fresh parsley or chives.

    • Serve warm, pulling apart pieces of bread filled with cheesy goodness.

Notes

  • Use a day-old sourdough loaf for easier slicing and stuffing.

  • You can prepare the filling ahead of time and refrigerate it. Stuff and bake just before serving.

  • Swap sour cream with Greek yogurt for a lighter version.

Tips

  • For extra cheesiness, top with an extra layer of mozzarella before baking.

  • Add crisp bacon bits for a smoky twist.

  • Serve with extra dipping sauce (ranch, marinara, or more spinach-artichoke dip).

  • If bread gets too brown, cover with foil while baking.

Servings

  • Makes 6–8 servings (as an appetizer or party snack).

Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 11g

  • Carbohydrates: 26g

  • Fat: 18g

  • Fiber: 3g

  • Sugar: 2g

  • Sodium: 480mg

Benefits

  • Rich in flavor: Combines tangy sourdough with creamy, cheesy filling.

  • Vegetable boost: Spinach provides iron and vitamins, while artichokes add fiber and antioxidants.

  • Crowd-pleaser: Fun to share and perfect for gatherings.

  • Customizable: Works with different cheeses, herbs, and add-ins.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the bread, wrap in foil, and refrigerate up to 8 hours before baking. Bake just before serving.

Q: Can I freeze it?
A: It’s best fresh, but you can freeze the filling separately and use later.

Q: What can I use instead of sourdough?
A: A round French boule, ciabatta, or rustic Italian bread works great.

Q: How do I reheat leftovers?
A: Wrap in foil and warm in a 350°F (175°C) oven for 10–12 minutes.

Q: Can I make it gluten-free?
A: Yes, just use a gluten-free bread loaf.

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