Spinach Artichoke Pull-Apart Bread
Introduction
Spinach Artichoke Pull-Apart Bread is the ultimate comfort-food appetizer—warm, cheesy, and irresistibly shareable. Inspired by the classic spinach artichoke dip, this recipe transforms a crusty sourdough loaf into a gooey, flavor-packed centerpiece perfect for gatherings, game nights, or cozy family dinners.
Description
This pull-apart bread features deep-cut pockets filled with a creamy blend of spinach, artichokes, garlic, and cheeses. As it bakes, the bread becomes crisp on the outside while remaining soft inside, with melted cheese stretching between each pull. Every bite delivers a rich, savory balance of textures and flavors.
Ingredients & Quantities
1 round sourdough loaf or pull-apart bread boule
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup frozen spinach, thawed and squeezed dry
1 cup canned artichoke hearts, chopped
4 oz cream cheese, softened
½ cup sour cream or Greek yogurt
2 cloves garlic, minced
2 tbsp butter, melted
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes (optional)
Instructions
Prepare the loaf
Preheat the oven to 375°F (190°C).
Using a sharp knife, cut the sourdough loaf into a deep grid pattern, making sure not to slice all the way through the bottom.
Make the filling
In a mixing bowl, combine cream cheese, sour cream (or Greek yogurt), garlic, spinach, artichokes, mozzarella, Parmesan, salt, black pepper, and chili flakes. Mix until well blended.
Stuff the bread
Gently pull apart the bread sections and use a spoon (or your fingers) to push the filling deep into every slit.
Butter drizzle
Pour the melted butter evenly over the top of the stuffed loaf, allowing it to seep into the cuts.
Bake
Wrap the loaf loosely in foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese is fully melted and the top is golden and bubbly.
Serve
Let cool slightly before serving. Pull apart and enjoy while warm.
Origin and Cultural Significance
Spinach artichoke dip originated in American cuisine as a popular party appetizer in the mid-20th century, often associated with casual entertaining and comfort dining. This pull-apart bread adaptation reflects modern food culture’s love for interactive, shareable dishes that bring people together around the table.
Optional Additions
Crumbled cooked bacon or pancetta for extra richness
Diced jalapeños for added heat
Shredded provolone or fontina for deeper cheese flavor
Fresh herbs like parsley or basil for a fresh finish
Tips for Success
Thoroughly squeeze moisture from the spinach to avoid soggy bread
Use room-temperature cream cheese for smoother mixing
Don’t cut completely through the loaf—this keeps the filling inside
Serve immediately for best texture and flavor
Nutritional Information (Approximate per serving)
Calories: 280–320
Protein: 12–14 g
Fat: 18–20 g
Carbohydrates: 22–25 g
Fiber: 2–3 g
Calcium-rich due to cheese and spinach
(Values vary based on bread size and ingredient brands.)
Conclusion
Spinach Artichoke Pull-Apart Bread is a crowd-pleasing recipe that combines classic flavors with a fun, hands-on presentation. It’s easy to prepare yet impressive enough to serve at special gatherings.
Recommendation
Serve this dish as an appetizer alongside soups, salads, or charcuterie boards. It pairs beautifully with sparkling water, lemonade, or a light white wine.
Embracing Healthful Indulgence
While indulgent, this recipe balances comfort with nourishment—spinach and artichokes provide fiber and nutrients, while Greek yogurt can be used to boost protein and reduce fat. It’s proof that wholesome ingredients and indulgent flavors can coexist deliciously.
If you’d like, I can also format this for a cookbook, school project, or food blog post.
