This irresistible Spinach Artichoke Pull-Apart Bread transforms the beloved dip into an interactive, shareable appetizer that’s perfect for parties or cozy gatherings. The crusty bread becomes a vessel for creamy, cheesy goodness, with tender spinach and tangy artichoke hearts nestled in every bite. Each pull reveals strings of melted cheese and bursts of flavor that will have everyone reaching for more.

Ingredients:

1 loaf of crusty bread (such as Italian or French)
1 cup fresh spinach, chopped
1 cup artichoke hearts, drained and chopped
1 cup 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 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, onion powder, salt, black pepper, and red pepper flakes. Mix until well combined.
Fold in the chopped spinach and artichoke hearts until evenly distributed.
Using a serrated knife, make diagonal cuts in the loaf of bread, being careful not to cut all the way through. Then make diagonal cuts in the opposite direction to create a grid pattern.
Gently pull apart the sections of the bread and stuff the spinach artichoke mixture between the cuts, ensuring an even distribution.
Wrap the stuffed bread in aluminum foil and place it on a baking sheet.
Bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the bread is golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Variation

Mediterranean Twist: Replace the mozzarella with crumbled feta cheese and add sun-dried tomatoes, Kalamata olives, and fresh oregano for a Greek-inspired flavor profile.
Spicy Jalapeño Version: Mix in diced jalapeños and pepper jack cheese instead of mozzarella, then top with a sprinkle of paprika for extra heat and color.
Mushroom Lover’s Delight: Add sautéed mushrooms (cremini or shiitake work well) along with the spinach and artichokes, and finish with a drizzle of truffle oil before serving.

Cooking Notes

Temperature Control: Keep the oven temperature at exactly 350°F – higher temperatures will brown the bread too quickly before the cheese mixture heats through completely.
Foil Timing: The initial foil wrap prevents the bread from over-browning while allowing the filling to melt properly; removing it for the final 10-15 minutes creates the perfect golden crust.
Cooling Period: Let the bread rest for 5 minutes after baking to allow the cheese to set slightly, making it easier to serve without the filling spilling out.

Serving Suggestions

Game Day Spread: Serve alongside buffalo chicken dip, vegetable crudité with ranch, and crispy potato wedges for the ultimate sports viewing feast.
Elegant Appetizer Course: Present on a wooden cutting board with small serving plates, paired with a light arugula salad dressed with lemon vinaigrette and roasted cherry tomatoes.
Casual Dinner Side: Complement grilled chicken or herb-roasted vegetables with this bread as a hearty side dish, served with a simple Caesar salad.

Tips

Perfect Cuts: Make your diagonal cuts about 1 inch apart and leave at least ½ inch of bread at the bottom uncut to prevent the loaf from falling apart during stuffing.
Even Distribution: Use a small spoon or your fingers to push the filling deep into each cut, ensuring every bite has plenty of the cheesy spinach mixture.
Make-Ahead Magic: Assemble the entire dish up to 4 hours in advance and refrigerate covered; just add 5-10 extra minutes to the baking time when cooking from cold.

Prep Time:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Nutritional Information (Per Serving – 1/8 of loaf)

Calories: 320 kcal
Protein: 12g
Sodium: 680mg

Frequently Asked Questions

Can I use frozen spinach instead of fresh? Yes, you can substitute with ½ cup of frozen spinach that’s been thawed and thoroughly drained. Make sure to squeeze out all excess moisture using a clean kitchen towel or paper towels to prevent the bread from becoming soggy.
How do I store leftover pull-apart bread? Store any leftovers in the refrigerator for up to 3 days wrapped in foil or plastic wrap. To reheat, wrap in foil and bake at 300°F for 10-15 minutes, or until warmed through and the cheese is melty again.
What type of bread works best for this recipe? A crusty Italian or French bread loaf works perfectly because it holds its structure when cut and stuffed. Avoid soft sandwich breads as they’ll become too soggy. Day-old bread is actually ideal as it’s firmer and easier to handle.
Can I make this recipe dairy-free or vegan? Absolutely! Substitute the cream cheese and sour cream with dairy-free alternatives, use nutritional yeast instead of Parmesan, and replace the mozzarella with your favorite dairy-free melting cheese. The texture and flavor will be slightly different but still delicious.

Conclusion

This Spinach Artichoke Pull-Apart Bread brings together the comfort of warm, crusty bread with the irresistible flavors of the classic dip we all love. It’s the perfect centerpiece for any gathering, offering an interactive dining experience that gets everyone involved. Whether you’re hosting a casual game day party or looking for an impressive appetizer that’s surprisingly easy to make, this recipe delivers on both flavor and fun. The combination of creamy cheeses, tender vegetables, and aromatic herbs creates a memorable dish that will have your guests asking for the recipe every time.

Spinach Artichoke Pull-Apart Bread

Author: Avery
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

1 loaf of crusty bread (such as Italian or French)
1 cup fresh spinach, chopped
1 cup artichoke hearts, drained and chopped
1 cup 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 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, onion powder, salt, black pepper, and red pepper flakes. Mix until well combined.
Fold in the chopped spinach and artichoke hearts until evenly distributed.
Using a serrated knife, make diagonal cuts in the loaf of bread, being careful not to cut all the way through. Then make diagonal cuts in the opposite direction to create a grid pattern.
Gently pull apart the sections of the bread and stuff the spinach artichoke mixture between the cuts, ensuring an even distribution.
Wrap the stuffed bread in aluminum foil and place it on a baking sheet.
Bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the bread is golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

For best results, use day-old bread as it holds its shape better when cutting. If using frozen spinach, make sure to thaw and squeeze out excess moisture. You can prepare this ahead by stuffing the bread and refrigerating for up to 4 hours before baking. Add 5-10 minutes to the cooking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/8 of loaf)
Calories: 320 kcal
Sugar: 3g
Sodium: 680mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 45mg

Keywords: pull-apart bread, spinach artichoke, party appetizer, cheesy bread, stuffed bread, game day food