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- 1 large round loaf of sourdough bread - 1 cup fresh spinach, chopped - 1 can (14 oz) 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 - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Olive oil for drizzling Choose a fresh sourdough loaf. It should feel firm and have a nice crust. For the spinach, use bright green leaves. They should be crisp and not wilted. When picking artichoke hearts, go for canned options packed in water or brine. This keeps them tender and flavorful. The cream cheese must be soft for easy mixing. Always check your cheeses for freshness. They should smell good and not be past their date. If you cannot find sourdough, use another round bread like ciabatta. For a lighter option, you can replace cream cheese with Greek yogurt. If you want to avoid mayonnaise, use an extra half cup of sour cream. For a dairy-free version, try cashew cheese or vegan cream cheese. You can swap red pepper flakes with paprika for a milder flavor. {{ingredient_image_1}} First, you need to set your oven. Preheat it to 375°F (190°C). This step is key for even baking. Gather your ingredients on the counter. You will need sourdough bread, fresh spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion powder, and spices. Make sure everything is ready before you start. This makes cooking easy and fun. Next, take your round sourdough loaf. Use a sharp knife to cut it into a checkered pattern. Make cuts about 1 inch apart. Be careful not to cut all the way through the bottom. You want the bread to stay intact. This way, the filling will stay inside as it bakes. Now, let’s make the filling. In a large bowl, mix the chopped spinach and drained artichokes. Add the softened cream cheese, sour cream, and mayonnaise. Then, stir in the mozzarella and Parmesan cheese. Add minced garlic, onion powder, red pepper flakes, salt, and pepper. Mix until everything is smooth and well combined. This creamy dip is the star of the dish. It’s time to stuff the bread! Gently pull apart the cuts in your sourdough loaf. Use a spoon to fill each section with the spinach-artichoke mixture. Make sure every piece gets a good amount of filling. This will create a tasty pull-apart experience. Once filled, drizzle a little olive oil over the top. This helps the bread get crispy and adds flavor. Wrap your stuffed bread in aluminum foil. Place it on a baking sheet to catch any drips. Bake in the preheated oven for 20 minutes. After that, remove the foil. Bake for another 10 minutes to get that golden, crispy top. Once done, take it out and let it cool for a few minutes. Now, you can serve it warm. Enjoy pulling apart the pieces filled with creamy goodness! To create a creamy filling, use softened cream cheese. This helps it blend well. Mix it with sour cream and mayonnaise for extra richness. Add chopped spinach and artichokes for flavor. It's also smart to include minced garlic. This step adds depth to your dip. If you want some heat, add red pepper flakes. They give a nice kick without being too spicy. Baking your bread just right is key. Start at 375°F (190°C) to ensure even cooking. Wrap your bread in foil for the first 20 minutes. This keeps it moist. After that, remove the foil to crisp the top. Bake for an additional 10 minutes. This way, you get a golden crust that contrasts the soft inside. Presentation matters when you serve your bread. Place it on a rustic wooden board for a cozy feel. You can add a small bowl of extra dip on the side. This lets guests enjoy even more flavor. For a pop of color, sprinkle fresh parsley or basil on top. It makes your dish look even more tempting. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality artichoke hearts will elevate the flavor of your dip significantly. Adjust the Cheese: Feel free to mix different types of cheese, such as cheddar or gouda, to add a unique twist to the classic flavor. Don't Overstuff: While it's tempting to pack the bread tightly with the filling, be careful not to overstuff, as the bread may become too soggy. Serve Immediately: This dish is best enjoyed warm, so serve it right after baking for the ultimate gooey experience! {{image_2}} Cheese makes this dish rich and creamy. You can mix up the cheese for more flavor. Try using sharp cheddar for a bold taste. You can also add cream cheese for a smooth texture. Goat cheese gives a tangy twist. Mix mozzarella with provolone for a fun texture. Each choice brings a new taste to your bread. Want to make your bread heartier? Add cooked chicken or crisp bacon. Shred the chicken and mix it in with the dip. You can use leftover chicken for this. For bacon, cook it until crispy, then crumble it. Both add great flavor and make this dish more filling. While sourdough is a classic, feel free to experiment with bread. A soft French baguette works well too. You could use a round loaf of focaccia for a twist. Even a whole wheat loaf can add a healthy touch. Just remember to cut it the same way for easy pulling apart. Each bread type will change the vibe of your dish while keeping it fun and tasty! To keep your Spinach Artichoke Dip Pull-Apart Bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps keep moisture in and prevents it from drying out. Store it in the fridge for up to three days. If you want to enjoy it later, be sure to check for any signs of spoilage before eating. Reheating your dip bread is easy. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and cover it with foil. Bake for about 15 minutes or until it is warm throughout. This method keeps the bread crust nice and crisp. Avoid using the microwave, as it can make the bread soggy. You can freeze this dish if you have extra. Wrap the bread tightly in plastic wrap, then in aluminum foil. This keeps it safe from freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat it in the oven as mentioned above. Enjoy the creamy goodness even after freezing! Yes, you can prepare this dish in advance. Mix the filling and stuff the bread the night before. Wrap the bread tightly in plastic wrap and store it in the fridge. When ready, bake it right before serving. This makes it easy for parties or gatherings. This bread pairs well with many sides. Here are some great options: - Fresh veggie sticks - A light salad with vinaigrette - Chips or crackers for crunch - Extra spinach-artichoke dip for dipping - Your favorite wine or sparkling drink These options add flavor and variety to your meal. To make this dish gluten-free, choose gluten-free bread. Many stores offer gluten-free options. Use gluten-free cream cheese, sour cream, and mayonnaise too. Always check labels to ensure all ingredients are safe. This way, everyone can enjoy this tasty treat without worries! In this blog, we explored how to make delicious Spinach Artichoke Dip Pull-Apart Bread. We reviewed key ingredients and tips for selecting the best ones. I shared clear steps to prep, fill, and bake your dish. You learned helpful tips for perfecting the filling and bake. We even discussed tasty variations and storage methods. Embrace your creativity in the kitchen. Enjoy this recipe, and share it with friends!

Spinach Artichoke Dip Pull-Apart Bread

A deliciously cheesy and creamy dip stuffed into a pull-apart sourdough bread, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 large round loaf sourdough bread
  • 1 cup fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 2 mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 red pepper flakes (optional)
  • 1 to taste Salt and pepper
  • 1 for drizzling Olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan cheese, minced garlic, onion powder, red pepper flakes, salt, and pepper. Mix until smooth and well combined.
  • Take the sourdough loaf and carefully cut downwards in a checkered pattern, making sure not to cut all the way through the bottom. Make cross-hatch cuts about 1 inch apart to create squares in the top of the bread.
  • Gently pull apart the cuts in the bread and stuff each section generously with the spinach-artichoke mixture.
  • Once filled, drizzle a little olive oil over the top of the bread to enhance flavor and help it crisp up.
  • Wrap the bread in aluminum foil and place it on a baking sheet. Bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10 minutes to get the top golden and crisp.
  • Remove from the oven, let cool for a few minutes, then serve warm. Enjoy pulling apart pieces filled with the creamy dip!

Notes

Serve the bread on a rustic wooden board with a side of additional spinach-artichoke dip for dipping. Garnish with fresh parsley or basil for a pop of color.
Keyword appetizer, artichoke, bread, dip, spinach