Description
Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate shareable appetizer. Packed with melty cheese, garlicky spinach, and tangy artichokes, it turns a crusty sourdough loaf into a savory, gooey centerpiece that’s perfect for parties or cozy nights in.
Ingredients
1 large sourdough boule
10 oz frozen chopped spinach, thawed and squeezed dry
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)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Using a serrated knife, cut the sourdough boule in a crosshatch pattern without slicing all the way through.
3. In a large bowl, mix spinach, artichokes, mozzarella, Monterey Jack, Parmesan, cream cheese, mayo, garlic, onion powder, red pepper flakes, salt, and pepper.
4. Stuff the mixture deeply into the bread cuts using a spoon or butter knife.
5. Brush melted butter over the top and edges of the bread. Tent loosely with foil.
6. Bake for 15 minutes covered, then remove foil and bake 10–15 minutes more until bubbly and golden.
7. Garnish with parsley and serve hot.
Notes
Be sure to squeeze spinach very dry to avoid sogginess.
Use day-old bread for best texture and easier slicing.
Great with soups, pasta dishes, or served solo as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
Keywords: pull-apart bread, spinach dip bread, sourdough appetizer