Okay, so picture this: you’re having people over, you want something *amazing* but also, let’s be real, easy? Something that everyone will gather around and devour? Enter this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread! Seriously, it’s a game-changer for parties. It takes that classic, beloved spinach and artichoke dip and tucks it right into a crusty, chewy sourdough loaf. It’s warm, it’s gooey, and it’s just SO fun to pull apart and share. I first tried making something like this years ago for a casual get-together, and it disappeared in minutes! Now, it’s my go-to whenever I need a guaranteed hit appetizer.

Why You’ll Love This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Seriously, what’s not to love? This bread is just pure joy in edible form! Here’s why it’s going to be your new go-to:

It’s ridiculously easy: You just chop, mix, stuff, and bake. Minimal fuss, maximum reward!
Flavor explosion: That creamy, cheesy spinach and artichoke filling tucked into crusty sourdough? *Chef’s kiss!*
The ultimate party food: People LOVE pulling this apart. It’s interactive and just plain fun.
Super comforting: Warm bread, gooey cheese… it’s like a hug you can eat.
Looks amazing: It comes out of the oven golden and bubbly, guaranteed to impress your guests.

Trust me, this is the perfect appetizer to bring smiles to everyone’s faces!

Ingredients for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Okay, let’s get our ingredients ready! You don’t need anything fancy for this, just some good stuff to make that amazing filling and a crusty bread to hold it all in. Here’s what you’ll need:

1 (1-pound) round loaf sourdough bread
1 (14-ounce) can artichoke hearts, drained really well and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed bone-dry (this is important!)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Simple, right? Just a few things stand between you and cheesy bread heaven!

Equipment Needed for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

You don’t need a ton of fancy gear for this! Just grab a good, sharp knife for slicing that bread, a medium-sized mixing bowl for your filling, and a baking sheet to pop the whole thing on. Easy peasy!

How to Prepare Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Alright, let’s get to the fun part – putting this glorious bread together! It’s really straightforward, and I’ll walk you through each step so you get that perfect, gooey result every time.

Step 1: Prepare the Sourdough Bread

First things first, preheat your oven to a nice cozy 350°F (175°C). Now, grab your beautiful sourdough loaf. You’re going to cut into it to create those pull-apart sections. Imagine you’re cutting a checkerboard pattern on top. Use a sharp knife and cut about 1 inch deep, making slices both horizontally and vertically. The key here is not to cut all the way through the bottom crust! You want the bread to stay intact at the base so it holds all that yummy filling inside.
Step 2: Make the Cheesy Spinach and Artichoke Filling

While your oven heats up, let’s whip up the filling! In a medium bowl, toss in your chopped artichoke hearts and that super-dry spinach (seriously, squeeze out *all* the water you can!). Add the shredded mozzarella and Parmesan cheeses, the mayonnaise, sour cream, minced garlic, salt, and pepper. Now, give it a good stir. Make sure everything is really well combined so you get cheesy, artichoke-y goodness in every single bite.
Step 3: Fill and Wrap the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

This part is a little messy, but totally worth it! Gently pull apart the sections of your bread where you made the cuts. Carefully spoon that delicious spinach and artichoke mixture into all the cracks and crevices. Get as much in there as you can! Once it’s stuffed, place the bread on a baking sheet and wrap it up tightly in aluminum foil. This helps the bread steam and warm through without the top getting too dark too fast.
Step 4: Bake the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Pop that foil-wrapped bread into your preheated oven. Bake it for 20 minutes. This initial bake lets the bread get warm and the filling start to melt. After 20 minutes, carefully unwrap the bread. Now, put it back in the oven, unwrapped, for another 10-15 minutes. You’re looking for the cheese on top to be all melted, bubbly, and maybe even a little golden brown. Once it looks like cheesy perfection, take it out and get ready to dig in!

And that’s it! You’ve just made a show-stopping appetizer that everyone will rave about.

Tips for Perfect Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Want to make sure your pull-apart bread is absolutely perfect? Here are a few little things I’ve learned along the way:

Pick the right bread: A good, sturdy, round sourdough loaf is key. You need one that can handle being cut and stuffed without completely falling apart. Day-old bread works great!
Squeeze that spinach dry! I know I mentioned it in the ingredients, but seriously, get *all* the water out of the thawed spinach. Excess moisture can make your filling watery, and nobody wants that.
Don’t be shy with the filling: Really try to get that cheesy mixture down into all the cuts. The more filling, the gooier and more delicious each pull will be!
Watch the unwrapped bake: Keep an eye on it during the last 10-15 minutes. Ovens vary, and you just want that cheese melted and bubbly, not burnt.

Follow these little tips, and you’ll have a pull-apart bread masterpiece!

Variations for Your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

While the classic is amazing, don’t be afraid to play around a little! This recipe is super forgiving. Want more cheesy goodness? Swap out some of the mozzarella for provolone or a little bit of smoked cheddar. If you like a little kick, stir in a pinch of red pepper flakes with the garlic – it adds a lovely warmth. You could also finely dice some sun-dried tomatoes or sautéed mushrooms and add them to the filling for a little extra flavor and texture. Just have fun with it!

Frequently Asked Questions About Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Got questions about making this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread? Don’t worry, I’ve probably wondered the same things! Here are some common questions and my best answers:

Can I make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread ahead of time?

Absolutely! You can definitely prep parts of this ahead of time to make party day easier. You can make the cheesy spinach and artichoke filling up to a day in advance and keep it covered in the fridge. You can also go ahead and cut the sourdough bread. Just don’t stuff it until you’re closer to baking time, or the bread might get a little soggy from the filling.

What’s the best way to store leftover Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread?

If you actually have leftovers (which is a big IF!), the best way to store this cheesy bread is to wrap it tightly in plastic wrap or aluminum foil, or pop it into an airtight container. Keep it in the fridge. To reheat, you can warm it back up in the oven at a lower temperature (around 300°F or 150°C) until it’s hot and gooey again, or even zap individual pieces in the microwave for a quick snack.

Can I use different types of bread for this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread recipe?

Yes, totally! Sourdough is my favorite because of its crust and tangy flavor, but a good quality round loaf of Italian bread or even a rustic country loaf would work well too. The main thing is to use a bread that’s nice and sturdy so it can hold up to being cut and stuffed. Avoid really soft breads like brioche or challah, they just won’t work the same way for a pull-apart style.

Estimated Nutritional Information

Okay, so you might be curious about the nutrition side of things! Just a quick heads-up: the exact nutritional values can swing a bit depending on the specific brands of ingredients you use – things like the type of mayo, cheese, or even the bread itself. Think of the info below as a general idea, an estimate, rather than a super precise number. It gives you a ballpark, but it’s not set in stone!

Share Your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Experience

Alright, now it’s your turn! I’d absolutely LOVE to hear how your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread turned out. Did you make any fun variations? Leave a comment below and tell me all about it! And if you snap a photo, please share it on social media and tag me!

Cheesy Spinach and Artichoke Pull-Apart Joy in 4 Steps

Author: goforecipes.com
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious pull-apart sourdough bread filled with a cheesy spinach and artichoke dip. Great for parties.

Ingredients

Scale

1 (1-pound) round loaf sourdough bread
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup sour cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 350°F (175°C).
Cut the sourdough bread into a grid pattern, cutting about 1 inch deep, but not all the way through the bottom crust.
In a medium bowl, combine the chopped artichoke hearts, spinach, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, minced garlic, salt, and pepper.
Carefully spoon the spinach and artichoke mixture into the cuts in the bread.
Wrap the bread tightly in aluminum foil.
Bake for 20 minutes.
Unwrap the bread and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve warm.

Notes

You can use fresh spinach if you prefer. Cook it down first and squeeze out excess moisture.
Add a pinch of red pepper flakes for a little heat.
Serve with extra dip on the side if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 loaf
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 12g
Cholesterol: 35mg

Keywords: sourdough bread, pull-apart bread, spinach artichoke dip, appetizer, party food, cheesy bread