The Ultimate Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Recipe

Crafting a delightful cheesy spinach and artichoke pull-apart sourdough bread has become my weekend obsession.

Comfort meets creativity in this irresistible recipe that promises pure indulgence.

Layers of gooey cheese and tender vegetables nestle between soft, golden bread segments.

Each bite delivers a symphony of flavors that dance across your palate.

Sourdough’s tangy undertones complement the rich, creamy filling perfectly.

Welcoming friends over becomes an instant celebration with this showstopping bread.

Flavor Twists For Cheesy Spinach Artichoke Bread

• Gluten-Free Transformation: Replace sourdough with gluten-free bread, using almond flour or rice flour-based loaf for celiac-friendly version.
• Vegan Cheese Remix: Swap dairy cheese with nutritional yeast, cashew cream, and plant-based mozzarella alternatives for dairy-free option.
• Low-Carb Cauliflower Swap
• Mediterranean Herb Fusion: Add fresh oregano, basil, and sun-dried tomatoes to spinach mixture for a Mediterranean-inspired flavor profile.

Pairings For Spinach Artichoke Pull-Apart Bread

• Party Platter Perfection: Slice the bread into individual pieces for easy sharing during game nights, movie marathons, or casual gatherings with friends.
• Appetizer Magic: Serve alongside marinara sauce or ranch dressing for dipping, creating an irresistible starter that will wow your guests.
• Brunch Companion: Pair with a fresh garden salad and scrambled eggs for a delightful weekend morning meal that elevates your breakfast spread.
• Wine Night Wonder: Match with a crisp white wine or light rosé to complement the rich, cheesy flavors and create a sophisticated snacking experience.

Storage Advice For Spinach Artichoke Bread

• Store leftover bread in an airtight container or tightly wrapped aluminum foil for up to 3-4 days in the refrigerator. Keep cheese-filled sections intact to maintain moisture and flavor.
• Wrap the bread securely in plastic wrap, then place inside a freezer-safe bag. Freeze for maximum 2 months. Ensure all air is removed to prevent freezer burn.
• Preheat oven to 325°F. Unwrap bread, place on baking sheet, cover loosely with foil to prevent excessive browning. Warm for 10-15 minutes until heated through and cheese melts.

FAQs

• Is sourdough bread the best choice for this recipe?

Sourdough bread works perfectly because its tangy flavor and sturdy structure help hold the cheesy spinach and artichoke filling without falling apart, creating a delicious pull-apart experience.

• Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed bread a few hours before baking and keep it refrigerated. Just bring it to room temperature before putting it in the oven to ensure even heating.

• What if I don't have all the specific cheeses mentioned?

You can substitute mozzarella with provolone and Parmesan with romano cheese. The key is maintaining a similar creamy and sharp cheese combination for the best flavor profile.

Why Cheesy Spinach And Artichoke Pull-Apart Bread Stands Out

• Dive into Easy Prep: Slice, stuff, and bake this crowd-pleasing appetizer without complex cooking techniques, making it perfect for home cooks of all skill levels.
• Crowd-Pleasing Party Starter: Wow guests with a show-stopping bread that combines classic spinach-artichoke dip flavors in an interactive, shareable format that encourages social dining.
• Versatile Comfort Food: Transform a simple sourdough loaf into a decadent, cheesy centerpiece that works equally well for casual game nights, potlucks, or elegant dinner gatherings.
• Quick Cooking Magic: Minimal ingredients and straightforward steps mean you can go from kitchen to table in under an hour, delivering maximum flavor with minimal effort.

Ingredients For Spinach Artichoke Pull-Apart Bread

• Sourdough Loaf: A rustic, tangy bread that serves as the base for this delightful pull-apart creation.
• Artichoke Hearts: Tender, slightly nutty vegetables that add a rich and unique flavor to the dish.
• Spinach: A nutritious green that brings a mild, earthy taste and vibrant color to the recipe.

• Mozzarella Cheese, Parmesan Cheese: Creamy and sharp cheeses that provide a gooey, melty texture and enhance the overall flavor profile.

• Sour Cream, Cream Cheese: Smooth and tangy dairy products that create a rich, velvety filling for the bread.

• Garlic Powder, Salt, Pepper: Classic seasonings that add depth and balance to the savory filling.

• Foil: Used for initial baking to prevent excessive browning and retain moisture.

How To Make Spinach And Artichoke Pull-Apart Bread

Step 1: Prepare the Sourdough Loaf

Grab your sourdough bread and slice it carefully with a sharp knife.

Create a beautiful crosshatch pattern by cutting diagonal strips, but don’t slice all the way through the bottom crust.

You want the loaf to stay connected at the base.

Step 2: Create the Creamy Filling

• Chopped artichoke hearts
• Drained spinach
• Sour cream
• Cream cheese
• Half of the mozzarella cheese
• Parmesan cheese
• Garlic powder
• Salt
• Pepper

Stir everything until the mixture becomes smooth and well blended.

Set aside a small portion of mozzarella for topping.

Step 3: Stuff the Bread

Gently press the spinach and artichoke mixture into the bread’s crevices.

Make sure to push the filling deep into the cuts, creating pockets of cheesy goodness throughout the loaf.

Step 4: Add Final Cheese Topping

Sprinkle the reserved mozzarella over the top of the bread, allowing some cheese to fall into the cuts for extra melty deliciousness.

Step 5: Bake to Perfection

Wrap the stuffed loaf in foil and place on a baking sheet.

Slide into a preheated oven at 350°F.

Bake for 10 minutes covered, then remove the foil and continue baking for 10-15 minutes until the cheese is completely melted and bubbly.

Step 6: Serve and Enjoy

Let the bread cool slightly, then pull apart the cheesy, herb-filled sections.

Serve warm and watch everyone dive in to enjoy this irresistible appetizer or side dish!

Tips For Spinach Artichoke Pull-Apart Bread

• Use a sharp bread knife and make diagonal cuts without slicing through the bottom crust to maintain the bread's structural integrity.
• Press the spinach and artichoke mixture deep into the bread's crevices to ensure every bite is packed with delicious cheesy goodness.
• Drain spinach thoroughly to remove excess moisture and prevent the bread from becoming wet or mushy during baking.
• Sprinkle some reserved mozzarella on top and between crevices to create extra crispy, golden cheese edges that add texture and flavor.
• Allow bread to cool slightly before pulling apart to let cheese set and prevent burning your fingers while enjoying this irresistible appetizer.

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Mouthwatering cheesy spinach and artichoke pull-apart sourdough bread promises a delightful fusion of creamy, tangy flavors. Warm, golden layers invite you to savor each irresistible, cheese-laden bite of comfort straight from the oven.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 loaf sourdough bread
• 1 cup (240 milliliters) shredded mozzarella cheese
• 1/2 cup (120 milliliters) shredded Parmesan cheese
• 1/2 cup (120 milliliters) artichoke hearts
• 1/2 cup (120 milliliters) frozen spinach

Dairy Ingredients:

• 1/4 cup (60 milliliters) sour cream
• 1/4 cup (60 milliliters) cream cheese

Seasoning Ingredients:

• 1 teaspoon garlic powder
• Salt (to taste)
• Pepper (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 350°F (175°C), preparing a baking sheet for the sourdough transformation.
2. Carefully slice the sourdough loaf in a precise diagonal grid pattern, ensuring the bottom crust remains intact, creating a intricate network of bread sections.
3. Blend artichoke hearts, spinach, sour cream, cream cheese, most of the mozzarella, Parmesan, garlic powder, salt, and pepper into a creamy, well-integrated mixture.
4. Methodically stuff the savory cheese mixture deep into each bread crevice, pressing gently to ensure even distribution throughout the loaf.
5. Strategically scatter the remaining mozzarella over the top, allowing some cheese to nestle into the bread’s cut lines.
6. Encase the loaded loaf in aluminum foil, then bake for 10 minutes. Uncover and continue baking 10-15 minutes until the cheese becomes golden, bubbly, and irresistibly melted.
7. Allow the bread to rest briefly, then invite guests to pull apart the warm, gooey sections, revealing the hidden pockets of cheesy artichoke and spinach filling.

Notes

• Slice the bread carefully to maintain its structural integrity, ensuring cuts are even and do not slice through the bottom crust.
• Use room temperature cream cheese and sour cream for smoother, easier mixing of the filling.
• For a gluten-free version, substitute sourdough with gluten-free bread or a large gluten-free baguette.
• Enhance flavor by adding crispy bacon bits or red pepper flakes to the cheese mixture for extra depth and spiciness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280 kcal
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 40 mg