Mediterranean Spinach Artichoke Dip Pull-Apart Bread

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Mediterranean Spinach Artichoke Dip Pull-Apart Bread

This Mediterranean-inspired pull-apart bread is the perfect party appetizer or family snack. A warm sourdough loaf is stuffed with creamy spinach-artichoke dip, seasoned with garlic, olive oil, and oregano, then baked until golden and gooey. Guests can tear off cheesy, garlicky bread pieces for the ultimate shareable comfort food.

Ingredients

For the Bread:

  • 1 large round loaf of sourdough or artisan bread
  • 3 tbsp olive oil or melted butter
  • 2 garlic cloves, minced
  • 1 tsp dried oregano

For the Spinach Artichoke Dip Filling:

  • 1 cup frozen spinach (thawed & drained well)
  • 1 cup canned artichoke hearts, chopped
  • ½ cup cream cheese (softened)
  • ½ cup sour cream or Greek yogurt
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ tsp red pepper flakes (optional, for a little kick)
  • Salt & black pepper, to taste

Instructions

  1. Preheat Oven → Preheat to 375°F (190°C). Line a baking sheet with parchment.
  2. Prepare the Bread → Place the sourdough loaf on the sheet. Using a sharp knife, cut 1-inch crisscross slices into the bread, making sure not to cut all the way through (leave the base intact).
  3. Garlic Oil → In a small bowl, mix olive oil (or butter), minced garlic, and oregano. Brush generously into the bread crevices.
  4. Make the Dip → In a mixing bowl, combine cream cheese, sour cream, mayonnaise, spinach, artichokes, mozzarella, Parmesan, red pepper flakes, salt, and pepper. Mix until creamy.
  5. Stuff the Bread → Carefully spoon the dip mixture into the bread cuts, pushing it deep into the gaps.
  6. Bake → Wrap loosely with foil and bake for 15–20 minutes. Remove foil and bake another 5–7 minutes until the cheese is bubbly and golden.
  7. Serve → Garnish with extra Parmesan or fresh parsley. Serve warm and let guests pull apart pieces.

Notes

  • Use fresh spinach (sautéed & drained) instead of frozen if preferred.
  • Swap sour cream with Greek yogurt for a lighter version.
  • Try feta cheese for a more Mediterranean punch.
  • If your bread loaf is smaller, cut the dip portion in half.

Tips

  • To avoid soggy bread, drain spinach & artichokes thoroughly.
  • Bake uncovered at the end for that golden, bubbly top.
  • Serve with extra pita chips or veggies for scooping leftover dip.
  • This can be assembled ahead—wrap in foil and refrigerate, then bake before serving.

Servings

  • Makes about 8–10 servings (party appetizer style).

Nutritional Info (per serving, ~1/8 loaf)

  • Calories: ~310
  • Protein: 9 g
  • Carbs: 28 g
  • Fat: 18 g
  • Fiber: 3 g
  • Sodium: 480 mg

(Values approximate, based on standard ingredients.)

Benefits

  • Combines the nutrients of spinach (iron, vitamins A & C) and artichokes (fiber, antioxidants) with wholesome bread.
  • Provides protein & calcium from cheese.
  • A crowd-pleaser that’s both indulgent and shareable.
  • Can be modified for a lighter version with Greek yogurt & reduced-fat cheese.

Q&A

Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free artisan loaf.

Q: Can I prepare this ahead of time?
A: Absolutely. Assemble and refrigerate up to 24 hours, then bake fresh.

Q: What’s the best bread to use?
A: Sourdough or crusty artisan bread works best—it holds up well and gives a great chewy texture.

Q: Can it be frozen?
A: Freezing is not ideal, as the dip can separate. Best made fresh.

Q: How can I make it spicier?
A: Add extra red pepper flakes, chopped jalapeños, or a drizzle of hot sauce into the dip.

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