Spinach Artichoke Pull-Apart Bread
Make one of your favorite dips easier with this Spinach Artichoke Pull-Apart Bread! A fun appetizer or snack that is absolutely delicious!
A FUN PULL-APART APPETIZER
Does anyone else enjoy eating appetizers as meals? I could make a bunch of appetizers and make one big meal out of it. This Spinach Artichoke Pull-Apart Bread takes two of my favorite appetizers and makes them into one (Spinach Artichoke Dip and Cheesy Pull-Apart Bread)! It turns out mixing the two together makes the most perfect appetizer. You have your dip and bread in one! This really is a great appetizer for parties as it has always gone over well with our family and guests. So if you are looking for something fun and that is extra tasty, then this Spinach Artichoke Pull-Apart Bread is just what you need!
FREQUENTLY ASKED QUESTIONS:
This easy appetizer is made of spinach artichoke dip, a loaf of bread and lots of melty cheese. The bread is cut criss-cross so that you can pull out little squares covered in spinach artichoke dip and cheese.
You’ll want a firmer, crustier bread for this. We use a sourdough loaf, but you can use any of your favorite round or oval shaped breads as long as they are crustier and sturdier to hold up to all the slicing and stuffing.
We have not used fresh in this recipe as we need it already cooked. You can use it if you like but you will want to cook it down first before adding it to the mixture.
If it’s just my family, I will just let everyone pull off their pieces onto their own plates. However, when serving to guests, I will put some forks and plates out so they can use their forks to pull off their pieces onto their individual plates.
If you do not like artichokes it is perfectly fine if you leave them out.
If you happen to have any leftovers, you can store it in an airtight container in the refrigerator where it should keep for 2-3 days. To reheat simply microwave for a minute or two and enjoy again. This can also be frozen, I would suggest freezing this spinach bread before you bake it. Follow the instructions through stuffing the bread and then wrap your bread in foil or parchment paper. Place in a large freezer and place in the freezer. It should keep for up to 3. To re-heat, remove the bread from the freezer and place in the refrigerator to thaw. Top with your cheese and bake according to directions.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sourdough bread
- jarred artichoke hearts
- frozen spinach
- sour cream
- cream cheese
- mozzarella cheese
- parmesan cheese
- garlic powder
- salt and pepper
HOW TO MAKE SPINACH ARTICHOKE PULL-APART BREAD:
Preheat oven to 350 degrees F. Using your bread knife, cut your loaf of bread into strips at a diagonal angle, making sure not to cut all the way through the bread. Take your bread knife and cut diagonal strips the opposite direction, making sure not to cut through the loaf again.
Mix together the remaining ingredients, reserving about ¼ of the cheeses to top the bread.
Stuff the spinach dip into the crevices, trying to add as much into the bread as possible. You may have leftover dip.
Top the bread with the remaining cheese, making sure to get some in the crevices as well.
Wrap the bread in foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly before eating.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Spinach Artichoke Pull-Apart Bread
Ingredients
- 1 loaf sourdough bread
- ½ cup artichokes hearts drained (usually in a can or jar)
- ½ cup frozen spinach, thawed and squeezed well of excess water
- ¼ cup sour cream
- ¼ cup cream cheese
- 1 cup shredded mozzarella cheese, divided use
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat the oven to 350F degrees.
- Using a sharp bread knife, cut the loaf of bread into strips at a diagonal angle, making sure not to cut all the way through the bread.
- Then cut diagonal strips going in the the opposite direction, making sure not to cut all the way to the bottom of the loaf.
- Mix together the remaining ingredients, reserving about ¼ of the cheeses to top the bread.
- Stuff the spinach dip into the crevices, trying to add as much into the bread as possible. You may have leftover dip.
- Top the bread with the remaining cheese, making sure to get some in the crevices as well.
- Wrap the bread in foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly before eating.
Notes
- You can use any of your favorite round or oval crusty bread, we used sourdough.
- Mix up your cheeses to see what you like best.
- This can be frozen, see my tips above.
- If you have any leftover dip after stuffing, just save this to serve with the bread in case anyone wants to add additional dip to their slices.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can store bought (deli) spinach artichoke dip be used?
I don’t see why not!