If you love the classic creamy, cheesy blend of spinach and artichoke dip, you are going to fall head over heels for this Spinach Artichoke Dip Pull-Apart Bread Recipe. It transforms that beloved dip into an irresistible, shareable loaf of warm, gooey goodness that’s as fun to eat as it is delicious. Imagine tender sourdough bread bursting with layers of creamy spinach, tangy artichokes, melted mozzarella, and a hint of garlic, all baked to golden perfection. This dish is not just a snack, it’s a full-on experience that brings everyone together, making it the ultimate crowd-pleaser for game days, parties, or any casual get-together.
Ingredients You’ll Need
The beauty of this recipe is how simple, widely available ingredients come together to create such an impressive flavor and texture profile. Each one plays a crucial role, whether it’s the creamy richness of the cheeses, the tangy punch from the artichokes, or the crispy crust of the bread that pulls everything into a delicious whole.
- 1 round sourdough bread loaf (about 8–10 inches): A sturdy base with a crispy crust and soft inside perfect for stuffing.
- 1 (10-ounce) package frozen chopped spinach (thawed and drained): Adds vibrant color and nutritious greens that blend seamlessly.
- 1 (14-ounce) can artichoke hearts (drained and chopped): Provides tangy, tender bites that brighten every mouthful.
- 4 ounces cream cheese (softened): Brings creamy smoothness and richness that binds the dip.
- 1/2 cup sour cream: Adds tang and moisture for that perfect dip consistency.
- 1/2 cup mayonnaise: Enhances the creaminess and keeps the filling light yet luscious.
- 1 cup shredded mozzarella cheese: Melts beautifully, offering that classic stretchy cheese pull everyone loves.
- 1/2 cup grated Parmesan cheese: Gives a sharp, salty depth to balance the creaminess.
- 2 cloves garlic (minced): Infuses a fragrant, savory touch essential to the flavor profile.
- 1/2 teaspoon salt: Perfectly seasons the filling without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle spice to round out the flavors.
- 2 tablespoons olive oil or melted butter (for brushing): Creates a golden, crispy crust on top that’s utterly irresistible.
How to Make Spinach Artichoke Dip Pull-Apart Bread Recipe
Step 1: Prepare the Bread
First, preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. Take your sourdough loaf and, using a sharp serrated knife, carefully cut it into a grid pattern with roughly 1-inch squares. Don’t slice all the way through—stop just before the bottom crust, so the loaf stays intact. This allows the filling to nestle between the slices, making it the perfect “pull-apart” experience.
Step 2: Mix the Spinach Artichoke Filling
In a large bowl, combine the thawed and drained spinach with chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, Parmesan, minced garlic, salt, and pepper. Stir everything together until you get a smooth, creamy mixture that’s full of flavor and perfectly seasoned. This filling is the heart of the Spinach Artichoke Dip Pull-Apart Bread Recipe, bringing all the classic dip flavors into one delightful blend.
Step 3: Stuff the Bread
Gently spoon the spinach artichoke mixture into the crevices of the bread. Use your hands or a spoon to press the filling down between each cut, ensuring every piece gets a generous amount of cheesy, creamy goodness. After stuffing, brush the top of the loaf generously with olive oil or melted butter to help it crisp and brown beautifully in the oven.
Step 4: Bake and Broil
Cover the stuffed loaf loosely with foil and bake for 20 minutes. Then remove the foil and bake uncovered for another 10–15 minutes until the top turns golden and the cheese bubbles enticingly. For an extra crispy top, broil the bread for the last 2–3 minutes, keeping a close eye so it doesn’t burn. The result is a bubbling, golden masterpiece that invites you to pull it apart one cheesy piece at a time.
How to Serve Spinach Artichoke Dip Pull-Apart Bread Recipe
Garnishes
To elevate your Spinach Artichoke Dip Pull-Apart Bread Recipe even further, consider sprinkling some fresh herbs like chopped parsley or chives on top just before serving. A light drizzle of extra virgin olive oil or a dusting of smoked paprika can add a subtle layer of flavor and a pop of color, making it even more inviting on your table.
Side Dishes
This dish shines on its own, but pairing it with crunchy veggie sticks like carrots, celery, or bell peppers brings a refreshing contrast to the creamy, cheesy bread. A simple green salad with a tangy vinaigrette can also balance the richness and create a well-rounded snack or light meal.
Creative Ways to Present
For a party or casual gathering, serve this pull-apart bread directly on a wooden cutting board or rustic tray to encourage sharing. You can also pair it with small bowls of marinara or ranch dressing for dipping, making it interactive and fun. Individual portions can be wrapped in parchment paper for easy grab-and-go favorites, perfect for picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this irresistible Spinach Artichoke Dip Pull-Apart Bread Recipe, wrap the bread tightly in plastic wrap or store it in an airtight container. Keep it refrigerated for up to 3 days, and enjoy the convenience of having a tasty snack ready to go.
Freezing
You can also freeze the stuffed bread before baking. Wrap it securely with plastic wrap and aluminum foil and freeze for up to 2 months. When ready to enjoy, bake it directly from frozen, adding extra baking time as needed until heated through and bubbly.
Reheating
Reheat leftover pieces in a preheated oven at 350°F (175°C) for about 10–15 minutes to restore that fresh-baked crispness and melty cheese texture. Avoid microwaving if possible, as it can make the bread soggy and detract from that amazing pull-apart quality.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to sauté the fresh spinach first and squeeze out any excess moisture before mixing it in. This prevents the bread from getting soggy and keeps the filling nice and creamy.
Is there a substitute for sourdough bread?
While sourdough is ideal for its tangy flavor and sturdy crust, you can use other round crusty breads like a boule or artisan white bread. Just ensure it holds up well to stuffing without falling apart.
Can I make this recipe dairy-free?
It’s a bit tricky since the recipe relies heavily on cheese and creamy ingredients for texture and flavor. However, using dairy-free cream cheese, vegan mozzarella, and mayo alternatives could work with some adjustments and experimentation.
How spicy is this recipe?
This Spinach Artichoke Dip Pull-Apart Bread Recipe is very mild and crowd-friendly. If you like a little kick, sprinkle some crushed red pepper flakes into the filling or add some diced jalapeño to spice things up.
Can I prepare the filling ahead of time?
Yes! The filling can be made 1–2 days in advance and stored in the fridge. Stuff the bread just before baking to keep everything fresh and flavorful.
Final Thoughts
There is something truly magical about pulling apart that warm, cheesy loaf and savoring each bite filled with luscious spinach and tender artichokes. This Spinach Artichoke Dip Pull-Apart Bread Recipe is a guaranteed hit for any occasion and a comforting delight that will become your go-to appetizer or snack. Dive in, share with friends, and enjoy every melty, savory morsel because this one’s a keeper for sure!
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Spinach Artichoke Dip Pull-Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Dip Pull-Apart Bread combines the beloved creamy, cheesy spinach artichoke dip with a crusty sourdough bread loaf. Perfectly baked to golden perfection, this appetizer is easy to share and perfect for parties or game-day snacks, offering gooey cheese and flavorful veggies in every bite.
Ingredients
Ingredients
- 1 round sourdough bread loaf (about 8–10 inches)
- 1 (10-ounce) package frozen chopped spinach (thawed and drained)
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter (for brushing)
Instructions
- Preheat the oven and prepare bread: Preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. Using a sharp serrated knife, carefully cut the sourdough bread loaf into a grid pattern with approximately 1-inch squares, slicing almost to the bottom but not cutting all the way through. Place the prepared bread on the baking sheet.
- Make the spinach artichoke filling: In a large bowl, combine the thawed and drained chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix thoroughly until the ingredients are evenly blended into a creamy filling.
- Stuff the bread with filling: Gently spoon or use your hands to press the spinach artichoke mixture into the cuts of the bread, ensuring the filling penetrates well between all the squares. Once stuffed, brush the top of the bread evenly with olive oil or melted butter to enhance browning.
- Bake covered: Cover the stuffed bread loosely with foil to prevent excessive browning and bake in the preheated oven for 20 minutes. This allows the filling to warm up and cheeses to start melting.
- Bake uncovered until golden: Remove the foil and continue baking for an additional 10 to 15 minutes until the bread crust is golden and crispy and the cheese is fully melted and bubbly.
- Serve warm: Remove from the oven and serve immediately. Encourage guests to pull apart the bread squares to enjoy the cheesy spinach artichoke filling in every bite.
Notes
- For extra crispiness, broil the bread for the last 2–3 minutes of baking, watching closely to avoid burning.
- This dish is an excellent party appetizer or game-day snack that is easy to share with guests.
- You can prepare the spinach artichoke filling ahead of time and stuff the bread just before baking for convenience.
