Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

WANT TO SAVE THIS RECIPE?

This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is your new go-to appetizer when you want to impress with minimal effort. Golden, crusty sourdough becomes the perfect vehicle for a hot, gooey filling of creamy spinach, artichokes, and loads of melty cheese. It’s essentially the best parts of spinach artichoke dip baked right into a loaf you can tear apart with your hands.

Perfect for game day, holiday gatherings, or any time you’re hosting, this savory, crowd-pleasing bread gets rave reviews every time. The best part? You can prep it ahead of time and pop it in the oven just before guests arrive. The smell alone will have everyone gathering in the kitchen.

---

What Kind of Sourdough Bread Should I Use?

Look for a round artisan-style sourdough boule with a hearty crust. It should be firm enough to hold up to the cheesy filling but still soft inside so each pull-apart bite has the right balance of crispy edge and gooey center. Day-old sourdough works great because it’s easier to slice and absorbs flavors even better.

---

Ingredients for the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• 1 large sourdough boule
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley (optional, for garnish)

---

How To Make the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Place the sourdough boule on the prepared sheet.

Step 2: Slice the Bread

Using a serrated knife, cut the bread in a crosshatch pattern – slice both horizontally and vertically, making sure not to cut all the way through. The goal is to create deep pockets that hold the cheesy filling without slicing the loaf apart.

Step 3: Make the Filling

In a large mixing bowl, combine the chopped spinach, artichoke hearts, mozzarella, Monterey Jack, Parmesan, cream cheese, mayonnaise, garlic, onion powder, red pepper flakes, salt, and pepper. Mix until well blended and creamy.

Step 4: Stuff the Bread

Carefully spoon the spinach and artichoke mixture into all the crevices of the bread. Use your fingers or a butter knife to really get the filling deep inside each cut for maximum cheesy goodness.

Step 5: Butter and Bake

Brush the top of the bread with melted butter, making sure to coat the crust edges. Tent the bread loosely with foil and bake for 15 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and the top is golden brown.

Step 6: Garnish and Serve

Sprinkle chopped parsley over the top for a fresh finish. Serve warm, letting everyone pull apart their own cheesy chunk. It’s addictive, so be ready for it to disappear fast!

---

How to Serve and Store Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

This pull-apart bread is at its best when served straight from the oven while the cheese is hot and melty. Place it on a serving board and let everyone dig in. It pairs beautifully with soups like tomato bisque or creamy potato, and it also makes a great side for grilled meats or roasted veggies.

If you have leftovers, wrap them tightly in foil and store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. Avoid the microwave to keep the crust crisp.

---

Frequently Asked Questions

How do I keep the bread from getting soggy?

Use day-old sourdough and make sure the spinach is thoroughly squeezed dry. Brushing the top with butter also helps create a barrier that crisps up nicely.

Can I make this ahead of time?

Yes! Assemble everything a few hours in advance and refrigerate it covered. Pop it in the oven just before serving.

What cheeses can I substitute?

Feel free to mix it up with sharp cheddar, fontina, or even a smoky gouda. The goal is meltability and flavor.

Can I use fresh spinach instead of frozen?

Absolutely. Just sauté it first to cook down and remove excess moisture before mixing it in.

Is this recipe freezer-friendly?

It’s best fresh, but you can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven until hot.

What can I serve this with?

It’s amazing on its own, but also works well as a side dish or appetizer. Try it with creamy garlic chicken, pasta bakes, or even a crisp salad.

---

Want More Bread-Based Appetizer Ideas?

If you can’t get enough of this pull-apart sourdough, you’ll love diving into more warm, cheesy, and savory creations:

• Sausage Rolls Appetizer Recipe for something flaky and meat-filled.
• Cheesy Pizza Bombs with gooey centers and golden crusts.
• Cottage Cheese Egg Bake for a protein-rich alternative.
• Glazed Sourdough Donuts to explore the sweet side of sourdough.
• One Pan Chicken with Buttered Noodles as a hearty pairing meal.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so it’s right there next time you’re feeding a crowd.

Tried it out? Let me know what twists you added! Did you toss in extra garlic? Swap in jalapeños for a spicy kick? I’d love to hear how you made it your own.

Come hang out with me on Pinterest @ Nina Dishes where I post daily recipes that range from indulgent to wholesome, always packed with flavor.

---

Print

WANT TO SAVE THIS RECIPE?