Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Introduction

There are certain dishes that instantly spark joy at the dinner table, and Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is one of them. Imagine a golden sourdough boule, crispy on the outside, soft on the inside, stuffed with a gooey mixture of spinach, artichoke hearts, mozzarella, Parmesan, and cream cheese. The result? A shareable masterpiece that’s as fun to eat as it is delicious.

This recipe is inspired by the classic spinach and artichoke dip beloved at parties, game nights, and holiday gatherings. But instead of serving it in a bowl, we’ve taken things to the next level by baking the cheesy filling right into a rustic sourdough loaf. Each pull-apart piece is loaded with savory, creamy goodness, making it the ultimate appetizer, snack, or side dish.

Whether you’re hosting friends for a casual evening, prepping for a festive holiday spread, or just craving something indulgent on a cozy weekend, this bread is the perfect centerpiece.

What makes it stand out? It combines the comforting flavors of spinach artichoke dip with the irresistible texture of artisan bread. Plus, it’s easy to prepare, customizable to dietary needs, and guaranteed to wow a crowd.

Why You’ll Love This Recipe

• Crowd-pleaser – Everyone loves cheesy pull-apart bread, and this version adds a gourmet twist with spinach and artichokes.
• Easy to make – Despite looking fancy, it requires only simple steps and common ingredients.
• Versatile – Perfect as an appetizer, side, or even a light meal.
• Customizable – Easily adapt it for vegetarian, gluten-free, or spicier versions.
• Make-ahead friendly – Prep the filling in advance to save time on party day.
• Fun to eat – No knives or forks required—just pull, dip, and enjoy.

Ingredients Breakdown

This recipe serves 6–8 people as an appetizer or snack.

For the Bread:

• 1 round sourdough boule – A rustic loaf with a chewy crust and airy interior, perfect for holding the cheesy filling.

For the Spinach-Artichoke Filling:

• 1 cup frozen spinach, thawed and squeezed dry – Provides earthy flavor and color; make sure to remove as much water as possible.
• 1 cup canned artichoke hearts, chopped – Adds tangy depth; canned or jarred both work.
• 4 oz cream cheese, softened – The creamy base for the filling.
• 1/4 cup sour cream – Adds tanginess and smooth texture.
• 1 cup shredded mozzarella cheese – Melty, stretchy cheese for that classic pull-apart factor.
• 1/4 cup grated Parmesan cheese – Nutty, salty flavor that balances the creaminess.
• 2 cloves garlic, minced – Brings bold savory notes.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – Adds subtle warmth.

For Brushing:

• 2 tablespoons olive oil or melted butter – Helps crisp the bread and infuses richness.

Tools & Equipment Needed

To make this recipe, you’ll need:

• A sharp serrated knife (to score the bread).
• Mixing bowl (for the filling).
• Spoon or spatula (to mix and stuff the bread).
• Pastry brush (to apply olive oil or butter).
• Baking sheet (lined with parchment for easy cleanup).
• Aluminum foil (to prevent over-browning).

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper.

2. Prepare the Filling

• In a mixing bowl, combine:
  • 4 oz cream cheese (softened)
  • 1/4 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup thawed, squeezed-dry spinach
  • 1 cup chopped artichoke hearts
  • 2 minced garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Mix until smooth and well blended.

3. Score the Bread

• Place the sourdough boule on a cutting board.
• Using a serrated knife, cut a crosshatch pattern into the bread: slice vertically and horizontally, about 1 inch apart, without cutting all the way through. The bottom should remain intact.

4. Stuff the Filling

• Gently open the bread crevices.
• Spoon the spinach-artichoke mixture evenly into the gaps, pressing it down so each piece gets coated.

5. Add Oil or Butter

• Brush the top of the bread with 2 tablespoons olive oil or melted butter. This will crisp the crust and enhance flavor.

6. Bake

• Wrap the bread loosely in foil and place it on the prepared baking sheet.
• Bake for 20 minutes.
• Remove the foil and bake uncovered for another 10 minutes, until the cheese is fully melted and the top is golden.

7. Serve

• Remove from the oven, let cool slightly, and place on a serving board.
• Garnish with fresh parsley if desired.
• Serve warm and let guests pull apart pieces to enjoy.

Tips & Variations

• Make it spicier: Add red pepper flakes or chopped jalapeños to the filling.
• Vegan-friendly: Use dairy-free cream cheese, vegan mozzarella, and nutritional yeast in place of Parmesan.
• Gluten-free option: Use a gluten-free boule or gluten-free flatbread.
• Herb variations: Mix in fresh basil, parsley, or thyme for a fragrant twist.
• Extra creamy: Stir in a few tablespoons of mayonnaise or Greek yogurt.

Flavor Profile & Pairings

This bread is:

• Creamy from the cheeses and sour cream.
• Tangy from artichokes and sour cream.
• Savory with garlic and Parmesan.
• Crunchy and chewy from the sourdough crust.

Pairings:

• Wine: A crisp Sauvignon Blanc or a light Chardonnay.
• Beer: A hoppy IPA or a light lager.
• Non-alcoholic: Sparkling water with lemon or a cold iced tea.

Best sides: fresh veggie sticks, charcuterie boards, or a crisp salad.

Nutritional Overview (Per Serving – Approx. 1/8 loaf)

• Calories: ~250
• Protein: 9g
• Carbs: 22g
• Fat: 14g
• Fiber: 2g
• Vegetarian-friendly

Make-Ahead & Meal Prep Tips

• Filling: Can be made up to 2 days ahead and stored in the fridge.
• Bread: Assemble bread 4–6 hours before baking, cover tightly with foil, and refrigerate.
• Reheating: Wrap in foil and warm in the oven at 350°F for 10–12 minutes.

FAQs

Q: Can I use fresh spinach instead of frozen?
A: Yes—just sauté fresh spinach until wilted, then chop and squeeze dry before adding.

Q: What if I don’t have sourdough?
A: Any rustic round bread will work, such as Italian boule or French bread.

Q: Can I add protein?
A: Yes! Cooked bacon, chicken, or crab meat can be mixed into the filling.

Q: How do I keep the bread from drying out?
A: Keep it wrapped in foil for most of the baking time, then uncover at the end to crisp.

Cooking Timeline (At a Glance)

Step	Time
Prep filling	10 min
Score & stuff bread	10 min
Bake (covered)	20 min
Bake (uncovered)	10 min
Total time	40 min

Serving Suggestions

• Place bread on a wooden cutting board for a rustic presentation.
• Garnish with fresh parsley, basil, or a drizzle of olive oil.
• Serve alongside a charcuterie board or as a centerpiece appetizer.

Recipe Variations

1. Buffalo Chicken Pull-Apart Bread – Mix shredded chicken, buffalo sauce, and mozzarella.
2. Caprese Style – Stuff bread with mozzarella, tomatoes, and basil, then drizzle with balsamic glaze.
3. Mediterranean Twist – Add olives, sun-dried tomatoes, and feta.
4. Mushroom & Gruyère – Sauté mushrooms and stuff with Gruyère cheese for a rich alternative.

Ingredient Spotlight

Artichokes

Artichokes are nutrient-rich, adding fiber and antioxidants. For this recipe, canned or jarred artichokes save time while delivering tangy flavor. Store unopened in the pantry; refrigerate leftovers once opened.

Sourdough Bread

Sourdough’s tangy flavor and chewy texture come from natural fermentation. Choose a loaf with a firm crust to hold the filling. Store it in a paper bag at room temperature for best freshness.

Pro Cooking Tips

• Use a serrated knife to score the bread—it prevents crushing the loaf.
• Be sure to squeeze spinach dry; excess water can make the bread soggy.
• Don’t overstuff one area—spread filling evenly so every bite has flavor.
• Bake covered first to heat through, then uncover to crisp.

Storage & Freezing Guide

• Storage: Wrap leftovers in foil, refrigerate up to 3 days.
• Reheating: Bake wrapped in foil at 350°F until warm.
• Freezing: Not recommended after baking (bread may become mushy), but you can freeze the filling for up to 2 months.

Nutrition Estimate Table (Per Serving – 1/8 loaf)

Nutrient	Amount
Calories	250
Protein	9g
Carbs	22g
Fat	14g
Fiber	2g
Vegetarian	Yes

Expanded Conclusion

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is more than just an appetizer—it’s an experience. It brings people together, sparks conversation, and satisfies cravings in the most comforting way possible. With its golden crust, gooey filling, and endless variations, this bread deserves a spot in your entertaining repertoire.

So, the next time you’re hosting friends or simply want to treat yourself, bake this bread, pull it apart piece by piece, and enjoy the melty goodness. Don’t forget to share your creations—I’d love to see how you make it your own!

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