Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate appetizer, combining the creamy, cheesy flavors of your favorite dip with the satisfying texture of warm sourdough bread. This crowd-pleasing recipe is not only incredibly tasty but also surprisingly simple to make. Whether you’re hosting a game night, preparing a holiday spread, or just craving something indulgent, this Spinach Artichoke Pull-Apart Bread is the answer. It comes together in just 40 minutes and delivers a gooey, savory experience in every bite. Keep reading to discover why this recipe will become a go-to favorite!
Why You’ll Love This Spinach and Artichoke Pull-Apart Sourdough Bread
This recipe is a hit for so many reasons. First, it’s a brilliant twist on the classic spinach artichoke dip—delivered in a bread form that’s fun to pull apart and share. It’s perfect for parties or even cozy nights in. The contrast between the crispy edges of sourdough and the creamy, melty cheese-filled center is irresistible. Plus, it’s customizable—you can easily adjust the flavors or cheeses to suit your preferences. Best of all, it’s beginner-friendly and requires only basic kitchen tools and simple ingredients.
Ingredients
- 1 loaf sourdough bread
- 1/2 cup artichoke hearts, drained (canned or jarred)
- 1/2 cup frozen spinach, thawed and squeezed dry
- 1/4 cup sour cream
- 1/4 cup cream cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Step-by-Step: How to Make Spinach and Artichoke Pull-Apart Sourdough Bread
- Preheat the oven to 350°F (175°C).
- Slice the bread: Using a sharp bread knife, cut the loaf into diagonal strips without slicing all the way through. Turn the loaf and cut diagonally in the opposite direction, creating a crosshatch pattern.
- Make the dip: In a bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, 3/4 of the mozzarella, Parmesan, garlic powder, salt, and pepper.
- Stuff the bread: Carefully spoon the spinach-artichoke mixture into the crevices of the bread. Try to distribute the filling evenly throughout.
- Add extra cheese: Sprinkle the remaining mozzarella on top, making sure some gets into the crevices too.
- Wrap and bake: Wrap the loaf in foil and bake for 10 minutes. Then, unwrap and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Cool slightly: Let it rest for a few minutes before serving so the cheese settles just a bit.
Helpful Tips
- Use a crusty bread like sourdough or artisan bread to hold the filling well.
- Don’t cut all the way through the loaf, or the bread may fall apart.
- Squeeze spinach thoroughly after thawing to avoid watery dip.
- Double the dip if you want a creamier filling or extra for spreading on crackers.
- Serve warm for the best texture and flavor.
Substitutions And Variations
- Bread: Swap sourdough for a French baguette or Italian loaf.
- Cheese: Try Gruyère, Monterey Jack, or cheddar for different flavor profiles.
- Spinach: Use fresh spinach that’s been sautéed and cooled.
- Add protein: Mix in cooked crumbled bacon or diced chicken for a heartier version.
- Make it spicy: Add red pepper flakes or chopped jalapeños to the dip.
Storage Instructions
If you have leftovers (which is rare!), wrap the bread tightly in foil and store it in the refrigerator for up to 3 days. To reheat, place it in a 350°F oven for about 10 minutes until warmed through. Avoid microwaving as it can make the bread soggy.
Nutritional Information
Each serving (1/6 of the loaf) contains approximately:
- Calories: 372 kcal
- Protein: 14g
- Fat: 22g
- Carbohydrates: 29g
- Fiber: 2g
- Sugars: 2g Please note these are estimates and may vary depending on specific ingredients used.
Serving Suggestions
This pull-apart bread is perfect for:
- Game day snacks
- Holiday gatherings
- Potluck parties
- A cozy movie night treat
Pair it with a light salad, veggie platter, or even a hearty soup for a full spread. For drinks, try sparkling water, cider, or your favorite soda. It also pairs well with white wine or light beer for adult gatherings.
Frequently Asked Questions About Spinach and Artichoke Pull-Apart Sourdough Bread
Can I make this ahead of time? Yes! Assemble the bread up to 1 day in advance and refrigerate it covered. Bake just before serving.
Can I freeze it? It’s best fresh, but you can freeze leftovers. Wrap tightly in plastic and foil. Reheat in the oven for best texture.
Is it gluten-free? Not as written, but you can substitute with a gluten-free loaf and check that all other ingredients are certified gluten-free.
Can I use fresh spinach? Yes! Use about 1 cup of fresh spinach. Sauté it quickly, let it cool, and chop before adding to the dip.
What kind of artichokes should I use? Canned or jarred artichoke hearts in water or brine are ideal. Avoid marinated ones unless you want the added flavor.
Final Thoughts
Thank you so much for trying out this Spinach Artichoke Pull-Apart Bread recipe! I absolutely love how easy and flavorful it is, and I hope it brings just as much joy to your table. The gooey cheese, savory artichokes, and tender spinach stuffed into crusty bread make every bite irresistible. It’s always a hit with guests and disappears fast. Whether you’re serving it for a party or treating yourself to something special, it’s bound to become a favorite. Happy cooking, and thank you for being part of this delicious food-loving community!
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Spinach and Artichoke Pull-Apart Sourdough Bread
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate cheesy appetizer made with creamy spinach artichoke dip stuffed into crusty sourdough bread. Easy to prepare, fun to serve, and perfect for parties, holidays, or snack nights. Try it today and impress your guests!
Ingredients
1 loaf sourdough bread
1/2 cup artichoke hearts, drained (canned or jarred)
1/2 cup frozen spinach, thawed and squeezed dry
1/4 cup sour cream
1/4 cup cream cheese
1 cup shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the bread: Using a sharp bread knife, cut the loaf into diagonal strips without slicing all the way through. Turn the loaf and cut diagonally in the opposite direction, creating a crosshatch pattern.
- Make the dip: In a bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, 3/4 of the mozzarella, Parmesan, garlic powder, salt, and pepper.
- Stuff the bread: Carefully spoon the spinach-artichoke mixture into the crevices of the bread. Try to distribute the filling evenly throughout.
- Add extra cheese: Sprinkle the remaining mozzarella on top, making sure some gets into the crevices too.
- Wrap and bake: Wrap the loaf in foil and bake for 10 minutes. Then, unwrap and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Cool slightly: Let it rest for a few minutes before serving so the cheese settles just a bit.
Notes
Use a sturdy, crusty loaf to hold the filling well.
Be sure to squeeze spinach dry to prevent sogginess.
This can be made ahead and baked when ready to serve.
Try adding chopped cooked bacon or red pepper flakes for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American