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.
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.