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Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

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Cheesy spinach and artichoke pull-apart sourdough bread is a warm, gooey appetizer that combines the flavors of a creamy dip with the texture of crusty bread. Perfect for sharing, it’s stuffed with cheese, spinach, and artichokes, then baked until golden and melty.

Ingredients

  • 1 round sourdough bread loaf
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned or jarred artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or melted butter (for brushing)
  • Optional: red pepper flakes or fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Use a sharp knife to cut the sourdough loaf into a deep grid pattern, without cutting all the way through.
  3. In a bowl, mix spinach, artichokes, cream cheese, sour cream, mayo, garlic, mozzarella, Parmesan, salt, and pepper until well combined.
  4. Carefully stuff the filling into all the cut crevices of the bread, making sure to get deep between the slices.
  5. Brush the top of the loaf with olive oil or melted butter.
  6. Wrap the loaf loosely in foil and bake for 15–20 minutes. Uncover and bake for another 10 minutes, until golden and bubbly.
  7. Let cool slightly before serving. Garnish with red pepper flakes or chopped parsley if desired.

Notes

  • Add sun-dried tomatoes, jalapeños, or hot sauce for extra flavor or heat.
  • Use a mix of cheeses like cheddar or fontina for variety.
  • Assemble ahead and refrigerate up to 24 hours before baking.
  • Reheat leftovers in foil in a 350°F oven for best texture.
  • Serve straight from a cast-iron skillet for a rustic presentation.

Nutrition

Find it online: https://cookedbymaya.com/cheesy-spinach-and-artichoke-pull-apart-sourdough-bread/