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Warm, crusty bread, loaded with creamy, rich spinach artichoke dip is the ULTIMATE stuffed bread! Spinach Artichoke Pull-Apart Bread is a crowd-pleasing appetizer and makes a great all-in-one side dish for weeknight meals.
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.
Spinach Artichoke Bread makes a great centerpiece for casual parties, along with Bourbon Meatballs and your favorite drink. For family dinners that you’ll make on repeat, serve it with Vegetable Beef Soup or Baked Spaghetti.
To be fair, you can serve this pull-apart bread any kind of way and I guarantee that it will be devoured in no time!
Ingredients For Spinach Artichoke Pull-Apart Bread
- Fresh Spinach – you can substitute frozen if needed
- Jarred Artichoke Hearts – marinated or plain, either will work
- Cream Cheese
- Sour Cream
- Mozzarella Cheese
- Parmesan Cheese
- Salt and Pepper
- Fresh Parsley
- Sourdough Bread Loaf
What Kind Of Bread Is Best For This Recipe?
The best bread for pull-apart bread is dense sourdough. I get a small loaf at Aldi, and it works perfectly.
How To Cut The Bread
Using a bread knife, slice the loaf at a diagonal angle, making sure not to cut 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 in the spinach artichoke dip.
How To Make Spinach Artichoke Pull-Apart Bread
This incredible recipe may look hard to make, but it’s actually 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!
- Slow Cooker Queso Beef Dip
- Outrageously Good Stuffed Celery
- Best Creamy Crab Dip
- Hot Buffalo Chicken Dip
- Crock Pot Reuben Dip
- 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
- 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.