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