Warm, crusty bread, loaded with creamy, rich spinach artichoke dip is the ULTIMATE stuffed bread! Spinach Artichoke Pull-Apart Bread is a party favorite appetizer and a tremendous all-in-one side dish for weeknight meals.
Serve this savory bread with Roasted Shrimp Cocktail and Southern Candied Pecans for a delicious spread that feels extra special without much effort.
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I’m not going to lie, this bread is epic. Why? For starters, it’s loaded with one of the BEST, most popular things on A Southern Soul. My Spinach Artichoke Dip has become a cult favorite, and for good reason. It’s delicious.
So, why not take that super amazing dip and stuff it into bread? Genius, right? The combination of cheesy dip, stuffed into bread that you can pull little pieces from, is something that you’ll go crazy over.
Can I Make Pull-Apart Bread Ahead Of Time?
Yes! You can assemble the bread with the spinach artichoke filling a few hours ahead of time and keep it covered in the fridge. When you’re ready to serve, just pop it in the oven and bake until warm and melty. If making it the day before, I recommend waiting to add the cheese on top until just before baking for the best texture.
Ingredients For Spinach Artichoke Pull-Apart Bread
- Fresh Spinach – I love using fresh spinach for the best flavor and texture, but if you have frozen on hand, it works too! Just be sure to thaw and squeeze out any excess moisture.
- Jarred Artichoke Hearts – Marinated or plain, either kind will work! If using marinated artichokes, give them a quick chop and a little drain to avoid excess liquid.
- Cream Cheese and Sour Cream – These make the dip extra creamy and help everything stick together.
- Mozzarella Cheese – Melty, stretchy, and necessary for that cheesy pull-apart goodness!
- Parmesan Cheese – A little bit of sharp, nutty Parmesan adds a great punch of flavor.
- Garlic – Because what’s spinach and artichoke dip without a little garlicky goodness? Use fresh for the best taste!
- Salt and Pepper – Simple seasonings that bring everything together.
- Fresh Parsley – A bright, fresh touch to finish things off! You can also use dried parsley in a pinch.
- Sourdough Bread Loaf – The perfect sturdy bread to hold all that delicious, cheesy filling! A round loaf works best for making the pull-apart pockets.
Cutting the Bread: Tips for the Perfect Pull-Apart Loaf
Using a bread knife, slice the loaf at a diagonal angle, avoiding cutting all the way through to the bottom. You want the bread to hold together when stuffing. Next, make diagonal cuts in the opposite direction. You will end up with a diamond-shaped pattern perfect for stuffing the spinach artichoke dip.
How To Make Spinach Artichoke Pull-Apart Bread
This incredible recipe may look hard, but it’s the opposite. It’s easy with just three simple steps.
- Make the spinach artichoke dip on the stove top.
- Slice the bread and stuff it with the prepared dip.
- Bake the bread in the oven until crusty and golden on the top.
How To Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350-degree oven for 5-8 minutes or warm in the microwave.
More Appetizer Recipes That You’ll Love
If you tried this Spinach Artichoke Pull-Apart Bread Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 cups fresh spinach
- 1 cup roughly chopped artichoke hearts
- 4 ounces cream cheese
- ½ cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves minced garlic
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley
- 1 medium size loaf sour dough bread
Instructions
- Heat oven to 350 degrees.
- Add spinach, artichokes, cream cheese, mozzarella, half of the Parmesan cheese, garlic, and salt and pepper to a medium-size pot. Cook and stir over low heat until cream cheese is smooth and spinach has wilted. Remove from the heat and stir in the sour cream. Set aside.
- Slice the bread, making a diamond pattern. Make sure not to cut all the way through the bread. Stuff the spinach artichoke dip into the bread, pushing it into the diamond-shaped slits. Sprinkle on remaining Parmesan cheese.
- Place the bread on a baking sheet lined with foil or parchment paper. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 10 minutes until the bread is golden on the top.
- Remove from the oven and let rest for 5 minutes, sprinkle with fresh parsley then serve.
Nutrition
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It’s mentioned in the recipe write-up, but bread isn’t included as an ingredient in the recipe card. Does look like a quite tasty hors d’oeuvre. Just sayin’
Thanks so much for the good call! Of course, sometimes the obvious thing is not mentioned.
I’ve updated the recipe card and I hope you’ll give it a go and let me know!
Enjoy,
~Donya
It looks great, but I think you are missing the bread from the recipe ingredients.
You are so kind to let me know. I’ve updated the recipe card and I hope you make the recipe and let me know how you like it.
Thanks again!
~Donya