Name: Spinach Artichoke Dip Pull-Apart Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large round sourdough or artisan bread loaf; 1 (10 oz) package frozen chopped spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 oz cream cheese, softened; 1/2 cup sour cream; 1/4 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; 2 tablespoons butter, melted; Chopped fresh parsley for garnish (optional)

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Say hello to the ultimate crowd-pleaser: Spinach Artichoke Dip Pull-Apart Bread! Imagine all the creamy, cheesy goodness of your favorite dip tucked into pockets of warm, crusty bread just waiting to be pulled apart and devoured. There’s something pure and irresistible about layers of bubbling cheese, tender spinach, and tangy artichokes melting together in each bite. Whether it’s game day, a family gathering, or you simply want to treat yourself, this dish is the perfect centerpiece for sharing and snacking.

Spinach Artichoke Dip Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients create this standout appetizer. Each item brings its own important flair, building layers of flavor, texture, and color that make Spinach Artichoke Dip Pull-Apart Bread truly memorable.

Bread loaf: Use a large round sourdough or artisan loaf; its firm crust and chewy interior hold up beautifully and offer lots of crannies for the gooey filling.
Frozen chopped spinach: Thawed and well-drained spinach adds vibrant color and earthy flavor—be sure to squeeze out all excess moisture for the best texture.
Artichoke hearts: Choose canned, drained, and roughly chopped artichokes for a tangy bite that perfectly complements the richness of the cheeses.
Mozzarella cheese: Shredded mozzarella brings melty, stretchy cheese pull action for visual and gustatory delight.
Parmesan cheese: Grated Parmesan delivers a savory punch and crispy golden finish on top.
Cream cheese: Softened cream cheese ensures a luscious, creamy base that holds everything together.
Sour cream: Adds cool, tangy undertones that balance out the richness of the mixture.
Garlic powder: Just a whisper is needed for subtle warmth and aroma—simple, but not optional!
Crushed red pepper flakes (optional): Want a little kick? A pinch here brings gentle heat without overpowering the dip.
Salt and pepper: Essential for brightening flavors and rounding out the richness.
Butter: Melted and brushed on top for that irresistibly glossy, golden finish.
Fresh parsley (optional): Chopped parsley makes a pretty, fresh garnish that adds a pop of green.

How to Make Spinach Artichoke Dip Pull-Apart Bread

Step 1: Prep the Bread

Start by preheating your oven to 375°F. Grab a large, round loaf of sourdough or artisan bread—something with a nice crust. Using a sharp serrated knife, carefully slice the bread in a deep crosshatch pattern, making sure not to cut all the way through the bottom. You want to create deep cubes that will stay attached at the base, forming plenty of nooks for the filling to settle into.

Step 2: Make the Spinach Artichoke Filling

In a big mixing bowl, combine the thawed and thoroughly drained spinach, chopped artichoke hearts, mozzarella, Parmesan, cream cheese, and sour cream. Add the garlic powder, a pinch of red pepper flakes if you like a little heat, plus salt and pepper to taste. Mix it all together until the mixture is creamy and evenly blended—this is the heart and soul of your Spinach Artichoke Dip Pull-Apart Bread.

Step 3: Stuff the Bread

With your hands or a spoon, gently ease the spinach-artichoke mixture into every nook and cranny of the cross-cut bread. Don’t be shy—really get the filling down deep so each piece is loaded with cheesy goodness. Be thorough for maximum flavor in every single pull-apart bite!

Step 4: Butter and Bake

Brush the top of the stuffed loaf generously with melted butter, letting it seep into those top edges for extra crispiness. Carefully wrap the whole loaf in foil and set it on a baking sheet. Bake, covered, for 20 minutes, then unwrap and bake an additional 10 to 15 minutes. What you’re looking for is cheese that’s hot and melty, and a top that’s golden brown with little crispy bits—a hallmark of a perfect Spinach Artichoke Dip Pull-Apart Bread.

Step 5: Garnish and Serve

Once out of the oven, sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve your masterpiece warm and watch it disappear as friends and family pull apart piece after cheesy piece!

How to Serve Spinach Artichoke Dip Pull-Apart Bread

Garnishes

Finish your warm Spinach Artichoke Dip Pull-Apart Bread with a scatter of fresh parsley or even a little extra grated Parmesan if you want to gild the lily. Both offer a touch of brightness and a little extra flavor, making every bite pop.

Side Dishes

This pull-apart bread goes perfectly with crisp veggies (think carrot sticks or bell pepper strips) or a simple green salad for balance. Don’t be afraid to offer extra chips or crackers alongside for scooping up any delicious bits of dip that fall out.

Creative Ways to Present

To really make it a showstopper, serve the bread right on a wooden cutting board with small tongs or forks for easy grabbing. You can also hollow out the bread bowl and surround it with extra bite-sized pieces for dipping—it’s unexpected and fun! At parties, place it at the center of a grazing table and watch it become the star.

Make Ahead and Storage

Storing Leftovers

If you have any Spinach Artichoke Dip Pull-Apart Bread left (believe me, it will be rare!), wrap it tightly in foil and refrigerate. It’ll keep well for two to three days, and you can easily reheat individual pieces or the entire loaf when you’re ready for round two.

Freezing

You can absolutely freeze this bread before baking! Assemble as directed, wrap the unbaked loaf tightly in plastic wrap and foil, then freeze for up to one month. When you’re ready to enjoy, simply bake from frozen—just add an extra 10 minutes or so to the baking time.

Reheating

To reheat, wrap leftover bread in foil and warm it in a 350°F oven for about 10 minutes. You can also heat individual pieces in the microwave for 30 seconds, but the oven preserves that wonderful crispiness best.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely, just steam or sauté fresh spinach until wilted, then squeeze out all the excess moisture and chop it finely. You’ll need about 1 cup packed cooked spinach to match the frozen amount in the recipe.

What kind of bread works best for Spinach Artichoke Dip Pull-Apart Bread?

A dense, crusty bread like sourdough or artisan boule is ideal. It stands up to the filling and bakes beautifully without getting soggy, ensuring each bite is loaded with flavor and texture.

Can I prepare the bread in advance?

Yes! You can assemble the entire loaf, wrap it well, and refrigerate for up to a day in advance. When you’re ready, just pop it in the oven and bake as directed—so convenient for entertaining.

Is there a way to make this Spinach Artichoke Dip Pull-Apart Bread gluten free?

Of course—just use your favorite gluten-free artisan bread. Be sure it’s sturdy enough to hold up to the filling, and adjust your slicing as needed depending on the bread’s texture.

How do I keep the spinach filling from making the bread soggy?

The secret is draining your spinach thoroughly and patting your artichokes dry before mixing. Avoid overfilling the bread, and always bake uncovered at the end to let excess moisture evaporate and the bread crisp up.

Final Thoughts

Spinach Artichoke Dip Pull-Apart Bread is pure magic—easy to make, totally irresistible, and guaranteed to bring a bit of fun (and lots of happy faces) to your table. Take a few minutes to prep and bake, then dig in and savor every cheesy, savory morsel. I hope you love making and sharing this delicious treat as much as I do!

Spinach Artichoke Dip Pull-Apart Bread Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful and indulgent recipe for Spinach Artichoke Dip Pull-Apart Bread, perfect for parties or game day gatherings. This cheesy bread appetizer features a flavorful spinach and artichoke filling stuffed into a sourdough loaf, creating a delicious pull-apart experience that everyone will love.

Ingredients

Scale

For the Bread:

1 large round sourdough or artisan bread loaf

For the Spinach-Artichoke Filling:

1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
1/2 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste

Additional Ingredients:

2 tablespoons butter, melted
Chopped fresh parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 375°F.
Prepare the Bread: Slice the bread loaf in a crosshatch pattern, making cuts about 1 inch apart without cutting through the bottom crust.
Make the Filling: In a bowl, mix spinach, artichokes, cheeses, cream cheese, sour cream, seasonings until well combined.
Stuff the Bread: Fill the bread crevices with the spinach-artichoke mixture.
Bake: Brush the loaf with melted butter, wrap in foil, and bake for 20 minutes covered, then uncover and bake an additional 10–15 minutes until golden and bubbly.
Serve: Garnish with parsley and serve warm.