Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Description

WOW! This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate crowd-pleasing appetizer! Warm, gooey, and irresistibly cheesy, this recipe takes the classic spinach artichoke dip and stuffs it into a crusty sourdough loaf. Every pull reveals a burst of creamy, garlicky goodness with the perfect balance of tangy artichokes and melty cheese. It’s ideal for parties, game nights, or cozy movie evenings — a guaranteed hit every time!

 Ingredients For Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• 1 large sourdough bread loaf

• 1 cup fresh spinach, chopped

• 1 cup canned artichoke hearts, drained and chopped

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 4 oz (½ cup) cream cheese, softened

• ¼ cup sour cream or Greek yogurt

• 3 cloves garlic, minced

• 2 tbsp unsalted butter, melted

• 1 tbsp olive oil

• Salt and pepper to taste

• Optional: pinch of red pepper flakes for heat

 Instructions

1. Preheat oven: to 375°F (190°C).

2. Prepare bread: Using a sharp bread knife, slice the sourdough in a crisscross pattern without cutting all the way through the bottom (about 1-inch cubes).

3. Make filling: In a bowl, mix spinach, artichokes, mozzarella, Parmesan, cream cheese, sour cream, garlic, olive oil, and seasoning until well combined.

4. Stuff bread: Gently pull apart the bread cubes and spoon the mixture evenly into all the gaps.

5. Brush & bake: Brush the top with melted butter, wrap in foil, and bake for 15 minutes. Uncover and bake another 10 minutes, until cheese is melted and bubbly.

6. Serve hot: Garnish with extra Parmesan or parsley and serve immediately!

 Notes

• You can use frozen spinach, just thaw and squeeze out the liquid well.

• For extra flavor, mix in a handful of chopped green onions or crispy bacon bits.

• Serve with a side of marinara or ranch dip for added flavor.

• Works well with ciabatta or French bread if sourdough isn’t available.

 Tips

• Cut the bread deep enough to fill the pockets but not through the base — this helps the loaf stay intact.

• If making ahead, assemble and refrigerate (unbaked) for up to 6 hours; bake when ready to serve.

• To reheat leftovers, wrap in foil and warm in a 350°F oven for 10 minutes.

• Use a mix of cheeses (cheddar, provolone, or Monterey Jack) for flavor variety.

 Servings

Serves: 6–8 people as an appetizer
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

 Nutritional Information (per serving)

(Approximation — based on 8 servings)

• Calories: 310 kcal

• Protein: 11g

• Carbohydrates: 24g

• Fat: 19g

• Fiber: 2g

• Sodium: 460mg

• Sugar: 2g

Health Benefits

• Spinach adds iron, calcium, and antioxidants for better bone and eye health.

• Artichokes promote good digestion and support heart health.

• Sourdough is easier to digest than regular bread due to its natural fermentation.

• Cheese offers protein and calcium for stronger muscles and bones.

Q&A

Q1: Can I make this gluten-free?
Yes! Use a gluten-free sourdough loaf or your favorite GF bread alternative.

Q2: Can I use canned spinach?
It’s not recommended — it’s too watery. Use fresh or frozen spinach that’s been drained well.

Q3: Can I make it in an air fryer?
Yes! Wrap in foil and air fry at 350°F for 10–12 minutes, then uncover for 2–3 minutes to crisp.

Q4: What can I serve this with?
Pairs beautifully with soups, pasta, grilled chicken, or even on its own as a hearty snack.

Q5: How can I make it spicier?
Add chopped jalapeños, a dash of hot sauce, or sprinkle red pepper flakes on top before baking.