Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is a warm, oozy appetizer that people love at parties.

introduction: Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is easy to share and fun to eat.
If you enjoy cheesy dips with bread, try a similar twist like the spinach and artichoke grilled cheese for more inspiration.

why make this recipe: Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Make this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread because it feeds a crowd and needs little hands-on time.
It warms up well and keeps guests happy with gooey cheese in every bite.

how to make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Follow simple steps to make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread at home.
If you like adding veggies and cheese, also check the cheesy zucchini and spinach sandwiches for more ideas.

Ingredients : Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• 1 loaf sourdough bread
• ½ cup artichoke hearts, drained and chopped
• ½ cup frozen spinach, thawed and squeezed dry
• ¼ cup sour cream
• ¼ cup cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Directions : Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Prepare the Sourdough Bread: Using a sharp bread knife, slice the sourdough loaf into diagonal strips, not cutting all the way through. Make cuts the other way to form a crosshatch, leaving the bottom crust intact.
• Make the Spinach Artichoke Mixture: In a bowl, mix chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until smooth. Save about ¼ of the mozzarella for topping.
• Stuff the Bread: Gently press the spinach and artichoke mixture into the bread crevices. Save any extra dip for a side.
• Add the Cheese Topping: Sprinkle the reserved mozzarella on top, letting some fall into the cuts.
• Bake: Wrap the loaf in foil and place on a baking sheet. Bake 10 minutes, then remove foil and bake 10–15 more minutes until cheese is melted and bubbly.
• Serve: Let cool slightly, then pull apart pieces and enjoy the gooey cheese.

how to serve Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Serve Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread warm for best texture.
Pair it with raw veggies, olives, or a light salad, or offer a simple dip like a cold ranch or lemony yogurt. For a seafood twist, serve with a crab dip on the side like this crab and artichoke dip.

how to store Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Cool completely before storing Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread.
Wrap in foil and refrigerate up to 3 days. Reheat in a 350°F oven until warm and melty.

tips to make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• Use firm sourdough so the loaf holds together.
• Squeeze spinach well to avoid a soggy bread.
• Press the filling deep into the cuts for even flavor.
• Keep an eye when baking uncovered so the top browns but does not burn.

variation (if any) for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• Add cooked bacon bits or chopped roasted red peppers for extra flavor.
• Swap mozzarella for pepper jack for a spicy kick.
• Use a whole wheat or seeded loaf for a nuttier taste.

FAQs about Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Q: Can I use fresh spinach instead of frozen?
A: Yes. Cook and drain fresh spinach well, then squeeze out excess water before mixing with the cheeses.

Q: How do I reheat leftover Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread?
A: Reheat in a 350°F oven wrapped in foil for 10–15 minutes until warm. For a crisper top, open the foil for the last 5 minutes.

Q: What tools help make clean cuts in the loaf?
A: A long, sharp bread knife works best. If you want to upgrade your kitchen tools, Buy it here.

Q: Can I prepare this ahead?
A: Yes. Stuff the loaf, wrap it, and refrigerate up to 24 hours. Bake when ready to serve.

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

A warm, oozy appetizer perfect for sharing at parties, filled with gooey cheese and delicious spinach and artichoke flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

  

For the bread

• 1 loaf sourdough bread Use firm sourdough so the loaf holds together.

For the filling

• ½ cup artichoke hearts, drained and chopped
• ½ cup frozen spinach, thawed and squeezed dry Squeeze spinach well to avoid soggy bread.
• ¼ cup sour cream
• ¼ cup cream cheese, softened
• 1 cup shredded mozzarella cheese, divided Save about ¼ cup for topping.
• ½ cup shredded Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• Using a sharp bread knife, slice the sourdough loaf into diagonal strips, not cutting all the way through. Make cuts the other way to form a crosshatch, leaving the bottom crust intact.

Make the filling

• In a bowl, mix chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until smooth.

Assemble and bake

• Gently press the spinach and artichoke mixture into the bread crevices. Save any extra dip for a side.
• Sprinkle the reserved mozzarella on top, letting some fall into the cuts.
• Wrap the loaf in foil and place on a baking sheet. Bake for 10 minutes, then remove foil and bake for 10–15 more minutes until cheese is melted and bubbly.
• Let cool slightly, then pull apart pieces and enjoy the gooey cheese.

Notes

Serve warm for best texture. Pair with raw veggies, olives, or a light salad, or offer a simple dip.

Keyword Appetizer Recipes, Cheesy Spinach and Artichoke Bread, Party Food, Pull-Apart Bread, Sourdough