Cheesy spinach and artichoke pull-apart sourdough bread is one of my favorite appetizers when I want something fun, gooey, and shareable. A crusty sourdough loaf is stuffed with a creamy spinach-artichoke filling, then baked until bubbly and golden. It’s like spinach-artichoke dip, but built right into a warm loaf of bread—perfect for tearing and dipping with friends or family.
Why You’ll Love This Recipe
I love how this dish takes the flavor of a classic dip and turns it into something interactive and irresistible. The sourdough adds a tangy crunch, while the cheesy filling melts into every crevice of the bread. It’s easy to make, beautiful to serve, and totally satisfying for any gathering, game day, or cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Round sourdough bread loaf
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Frozen chopped spinach, thawed and squeezed dry
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Canned or jarred artichoke hearts, drained and chopped
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Cream cheese, softened
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Sour cream or Greek yogurt
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Mayonnaise
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Garlic, minced
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Salt
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Black pepper
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Olive oil or melted butter (for brushing the bread)
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Optional: red pepper flakes or fresh parsley for garnish
Directions
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I preheat the oven to 375°F (190°C).
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I use a sharp bread knife to cut the sourdough loaf into a grid pattern, making deep cuts without slicing all the way through the bottom.
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In a bowl, I mix the spinach, artichokes, cream cheese, sour cream, mayo, garlic, mozzarella, Parmesan, salt, and pepper until smooth.
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Using a spoon or spatula, I stuff the mixture into all the cut crevices of the bread. I take my time to get it down between the slices.
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I brush the top of the bread with olive oil or melted butter.
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I wrap the loaf loosely in foil and bake for 15–20 minutes. Then I uncover and bake for another 10 minutes, until the cheese is melted and the top is golden and crisp.
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I let it cool slightly before serving and sprinkle with red pepper flakes or chopped parsley if I want a little extra color.
Servings and timing
This recipe makes about 6–8 servings, depending on the size of the loaf. It takes around 15 minutes to prep and 25–30 minutes to bake, so I usually have it ready in under 45 minutes.
Variations
Sometimes I add sun-dried tomatoes to the filling for extra flavor. I’ve also used a mix of cheeses like sharp cheddar or fontina. If I want a spicier version, I stir in some jalapeños or a bit of hot sauce. For a more rustic look, I bake it on a cast-iron skillet and serve it straight from there.
Storage/reheating
I store any leftovers wrapped in foil in the fridge for up to 2 days. To reheat, I wrap it again in foil and warm in a 350°F oven until heated through—usually about 10–15 minutes. I avoid the microwave so the bread stays crisp.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I sauté fresh spinach until wilted, then chop and squeeze out the liquid before mixing it into the filling.
What kind of bread works best?
I love sourdough for the flavor and sturdy crust, but any round artisan loaf will work. It just needs to be dense enough to hold the filling.
Can I make this ahead of time?
Yes, I assemble the loaf (without baking) and wrap it in foil, then refrigerate it for up to 24 hours before baking.
Do I need to use mayo?
I like the creamy texture it adds, but I’ve made it without and just used more sour cream or Greek yogurt instead.
How do I serve it?
I place it on a cutting board or platter and let everyone pull apart pieces. It’s great as a shared appetizer, or even as a side dish for soup or salad.
Conclusion
Cheesy spinach and artichoke pull-apart sourdough bread is the kind of appetizer that steals the show. It’s warm, cheesy, packed with flavor, and just plain fun to eat. Whether I’m hosting a party or just treating myself, this dish never fails to impress—and it always disappears fast.
