Description
Indulge in this irresistible Spinach Artichoke Dip Pull-Apart Bread that combines the flavors of a classic appetizer with the fun of a pull-apart loaf. Cheesy, creamy, and packed with spinach and artichokes, it’s a guaranteed crowd-pleaser!
Ingredients
Sourdough or Boule Bread:
1 round loaf,
Spinach:
1 cup cooked (frozen and thawed or fresh sautéed), squeezed dry,
Artichoke Hearts:
1 cup canned, chopped,
Cream Cheese:
4 oz, softened,
Sour Cream:
1/2 cup,
Mozzarella Cheese:
1/2 cup shredded,
Parmesan Cheese:
1/4 cup grated,
Garlic:
1 clove, minced,
Salt:
1/4 teaspoon,
Black Pepper:
1/4 teaspoon,
Olive Oil or Melted Butter:
2 tablespoons,
Parsley:
chopped for garnish (optional)
Instructions
- Preheat the oven: to 375°F (190°C).
- Mix the filling:
- Stuff the bread:
- Bake:
Using a serrated knife, cut the bread into a grid pattern by slicing it both vertically and horizontally, being careful not to cut all the way through to the bottom.
In a bowl, combine spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper.
Gently stuff the mixture into the slits of the bread, pressing it down between the pieces.
Drizzle with olive oil or melted butter, wrap in foil, and bake for 20 minutes. Uncover and bake for 10–15 minutes until golden and bubbly. Garnish with parsley and serve warm.
Notes
- This is best served immediately but can be prepped ahead and baked just before serving.
- You can also add cooked bacon or sun-dried tomatoes for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
