If you’re searching for the perfect party appetizer, game day snack, or indulgent side dish, look no further than this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread. Imagine the creamy, savory richness of spinach artichoke dip—but stuffed into a crusty sourdough loaf and baked until hot, gooey, and golden. Each bite is loaded with flavor, melty cheese, and the tangy chew of artisan bread. It’s a guaranteed showstopper.

Who This Recipe is For

This recipe is tailor-made for:

• Entertainers hosting parties, holidays, or casual gatherings

• Families looking for a fun side dish that kids and adults will devour

• Comfort food lovers who appreciate cheesy, crave-worthy recipes

• Beginner cooks wanting an impressive dish without complicated steps

Whether you’re celebrating a birthday, having a cozy movie night, or just need a satisfying snack, this pull-apart bread checks all the boxes.

Ingredients You’ll Need

Here’s everything you need to make this warm, cheesy delight:

• 1 loaf sourdough bread

• ½ cup artichoke hearts, drained and chopped

• ½ cup frozen spinach, thawed and squeezed dry

• ¼ cup sour cream

• ¼ cup cream cheese, softened

• 1 cup shredded mozzarella cheese, divided

• ½ cup shredded Parmesan cheese

• 1 teaspoon garlic powder

• Salt and pepper, to taste

Kitchen Tools Required

To create this dish with ease, make sure you have the following:

• Serrated bread knife

• Cutting board

• Mixing bowl

• Spoon or spatula

• Baking sheet

• Aluminum foil

• Oven mitts

How to Make Cheesy Spinach and Artichoke Pull-Apart Bread

1. Preheat the Oven

Set your oven to 350°F (175°C) so it’s ready when you are.

2. Cut the Bread

Using a sharp serrated knife, slice the sourdough loaf into strips in one direction, then again in the opposite direction to create a crosshatch pattern. Don’t cut all the way through—you want the loaf to stay intact at the bottom.

3. Mix the Filling

In a medium bowl, combine:

• Chopped artichoke hearts

• Squeezed spinach

• Sour cream

• Cream cheese

• ½ cup mozzarella cheese

• Parmesan cheese

• Garlic powder

• Salt and pepper

Stir until everything is creamy and evenly combined.

4. Stuff the Bread

Using your hands or a small spoon, gently stuff the filling into the crevices of the cut loaf. Get in there! The more filling per bite, the better.

5. Top with Cheese

Sprinkle the remaining ½ cup mozzarella over the top of the bread, allowing some of it to fall into the cracks for extra meltiness.

6. Wrap and Bake

Wrap the stuffed loaf in foil and place it on a baking sheet.
Bake for 10 minutes wrapped, then unwrap and bake an additional 10–15 minutes, or until the cheese is bubbly and lightly golden on top.

7. Cool and Serve

Let the bread cool for 5 minutes before serving. Then dig in—just pull apart pieces and enjoy!

Recipe Tips and Tricks

Use fresh spinach if you prefer:
Just sauté it first to remove excess moisture. You’ll need about 1 cup chopped fresh spinach cooked down.

Make it spicy:
Add red pepper flakes or a bit of chopped jalapeño to the filling for a kick.

Add protein:
Toss in some cooked bacon crumbles or chopped rotisserie chicken to turn this into a meal.

Try different breads:
Ciabatta or Italian bread works well if sourdough isn’t your thing, though sourdough’s tang really complements the creamy dip.

Upgrade your cheeses:
Swap mozzarella for fontina, gruyère, or smoked gouda for a fancier twist.

How to Store Leftovers

If you’re lucky enough to have leftovers:

• Refrigerate: Wrap tightly in foil or store in an airtight container for up to 3 days.

• Reheat: Bake in the oven at 350°F for 10 minutes or until warmed through. Avoid the microwave if you want to preserve the texture.

Serving Suggestions and Pairings

This pull-apart bread is best served hot and fresh, but it also pairs beautifully with:

• Soups: Creamy tomato, roasted red pepper, or broccoli cheddar

• Salads: A crisp arugula or Caesar salad balances the richness

• Drinks: Serve with white wine (like Chardonnay), sparkling water, or cold beer

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes! Prepare the filling and stuff the bread up to 1 day in advance. Wrap it in foil and refrigerate, then bake just before serving.

Can I use marinated artichoke hearts?
Absolutely. They add extra flavor. Just be sure to drain them well before chopping.

What if I don’t have cream cheese?
You can substitute with ricotta or a little more sour cream, though the texture may be slightly different.

Can this be made vegan?
Yes. Use vegan cream cheese, sour cream, and plant-based cheeses, and ensure the bread is dairy-free. Use sautéed mushrooms or caramelized onions for added depth.

Final Thoughts

This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the kind of dish that disappears as soon as it hits the table. With its creamy, cheesy filling and crisp, golden exterior, it’s the ultimate comfort food appetizer. Whether you’re cooking for a party or treating yourself to something special, this recipe never fails to impress.

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