When it comes to appetizers that wow guests, few dishes can compete with Cheesy Spinach & Artichoke Pull-Apart Bread. Imagine a warm, crusty loaf of sourdough sliced into bite-sized cubes, each pocket filled with a rich, creamy spinach and artichoke dip, then baked until the cheese is bubbling and golden. It’s more than just a snack — it’s an experience that brings people together.
This recipe takes the classic spinach and artichoke dip we all know and love and gives it a creative twist by stuffing it directly into bread. The result is not only delicious but also visually impressive and incredibly fun to eat. Whether you’re hosting a casual family gathering, a holiday dinner, or a game day party, this pull-apart bread will be the dish everyone remembers.
In this guide, we’ll cover everything you need to know: the ingredients, preparation, baking tips, variations, and serving ideas. By the end, you’ll feel confident making this recipe and even adapting it to your own taste.
Why You’ll Love This Recipe
- Perfect for Sharing – Guests can simply grab and pull a cheesy piece of bread. No plates required!
- Familiar Flavors, Creative Presentation – Spinach and artichoke dip meets artisan bread.
- Customizable – Swap cheeses, add proteins, or spice it up to match your preferences.
- Visually Stunning – The golden, cheesy top and vibrant spinach filling make it Instagram-worthy.
- Works Year-Round – Ideal for cozy winters, summer gatherings, or holiday tables.
Ingredients Breakdown
The beauty of this Cheesy Spinach & Artichoke Pull-Apart Bread lies in the balance of simple yet flavorful ingredients. Each one plays an important role in creating that gooey, savory, and slightly tangy bite.
Bread Base
- 1 large sourdough bread loaf (approx. 600g): A crusty artisan loaf is best because it holds its structure and has a chewy texture.
- 3 tbsp unsalted butter (melted): Helps the bread crisp and adds richness.
- 1 clove garlic (minced): Infuses the bread with aromatic flavor.
- 0.5 tsp salt & 0.25 tsp black pepper: Enhances the overall taste.
Spinach & Artichoke Filling
- 1 cup fresh spinach (sautéed and chopped): Adds color, nutrition, and freshness. If using frozen, drain well.
- 1 cup canned artichoke hearts (chopped): Their mild tanginess complements the creamy cheeses.
- 120g cream cheese (softened): Forms the creamy base.
- 0.5 cup sour cream & 0.5 cup mayonnaise: Work together for creaminess and a slightly tangy balance.
- 1 cup mozzarella cheese (shredded): Melts beautifully for that irresistible cheese pull.
- 0.5 cup parmesan cheese (grated): Adds a salty, nutty depth of flavor.
- 0.25 tsp chili flakes (optional): For a little heat, if desired.
Garnish
- Fresh parsley (chopped): Brightens the flavors and adds a fresh finish.
- Extra parmesan cheese: For that final cheesy touch.
Step-by-Step Instructions
Step 1: Prepare the Bread
Using a sharp serrated knife, cut the sourdough loaf in a crisscross pattern. Be careful not to slice all the way through. You want to create deep pockets, about 2–3 cm wide, that will later hold the filling.
Step 2: Make the Garlic Butter
In a small bowl, whisk together melted butter, minced garlic, salt, and pepper. Use a pastry brush to spread this mixture into the bread cuts, ensuring every crevice gets coated. This step ensures that even plain bread bites have flavor.
Step 3: Create the Spinach & Artichoke Mixture
In a large mixing bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, and chili flakes. Stir until creamy and evenly blended. This mixture should be thick but spreadable.
Step 4: Stuff the Bread
Using a spoon (or even your fingers), carefully stuff the mixture into the bread’s cuts. The more generous you are, the cheesier and more flavorful each bite will be.
Step 5: Bake
- Preheat oven to 180°C (350°F).
- Wrap the bread loosely in foil to prevent over-browning and bake for 20 minutes.
- Remove the foil, sprinkle extra parmesan on top, and bake for another 10 minutes until golden and bubbling.
Step 6: Serve Warm
Let the bread rest for 5 minutes before serving. Garnish with chopped parsley and place on a wooden board or platter. Guests can pull apart cheesy chunks by hand — no knives required.
Pro Tips for Success
- Choose the Right Bread: Sourdough or any dense, crusty loaf works best. Soft bread tends to fall apart.
- Drain the Spinach Well: Too much moisture will make the filling watery.
- Don’t Skip the Garlic Butter: It adds layers of flavor and helps the bread crisp.
- Wrap in Foil First: This ensures the bread heats through without burning.
- Serve Immediately: This dish is best enjoyed hot and gooey, straight from the oven.
Variations to Try
One of the best things about Cheesy Spinach & Artichoke Pull-Apart Bread is how versatile it is. Here are a few creative spins:
- Protein Boost: Add shredded chicken, turkey, or crispy bacon to the filling.
- Different Cheeses: Try feta for a tangy Mediterranean twist, or Gruyère for a nutty flavor.
- Spicy Version: Add jalapeños or swap chili flakes for hot sauce.
- Vegan-Friendly: Use vegan mayo, dairy-free cream cheese, and plant-based mozzarella.
- Mini Version: Make smaller loaves or even individual rolls stuffed with filling.
Serving Suggestions
This bread is an appetizer by nature, but it can also shine in other settings:
- Game Day Spread: Pair with buffalo wings, nachos, and sliders.
- Holiday Table: Works as a fun side dish next to turkey, roast beef, or ham.
- Casual Brunch: Serve alongside a salad or soup for a filling meal.
- Picnic or Potluck: Bake, wrap in foil, and reheat just before serving.
Storing & Reheating
- Storage: Wrap leftovers in foil and refrigerate for up to 2 days.
- Reheating: Bake at 160°C (325°F) for 10–12 minutes until warm and gooey again. Avoid microwaving, as it makes the bread soggy.
- Freezing: Not recommended, as cream-based fillings lose texture when thawed.
Final Thoughts
If you’re looking for a dish that combines comfort, flavor, and a touch of drama, Cheesy Spinach & Artichoke Pull-Apart Bread is the answer. It’s gooey, garlicky, and packed with savory goodness — everything an appetizer should be. Best of all, it’s surprisingly easy to make, despite looking like something straight out of a gourmet kitchen.
Next time you’re hosting, skip the store-bought dips and chips. Serve this show-stopping bread instead, and watch as it disappears piece by piece.
Cheesy Spinach & Artichoke Pull-Apart Bread Recipe
Description
Cheesy Spinach & Artichoke Pull-Apart Bread is the ultimate comfort appetizer — warm, gooey, and bursting with creamy spinach-artichoke filling tucked between golden bread layers. Perfect for parties, game days, or family gatherings, this easy pull-apart bread delivers cheesy goodness in every bite.
Ingredients
For the Bread Base
For the Spinach & Artichoke Filling
For Garnish
Instructions
Prepare the Bread
- Place the sourdough bread on a cutting board. Using a sharp bread knife, make deep crisscross cuts across the loaf without slicing all the way through — aim for 2–3 cm wide cubes.
Make the Garlic Butter
- In a small bowl, mix melted butter, garlic, salt, and black pepper. Brush generously into the bread cuts, ensuring butter seeps into all the crevices.
Mix the Filling
- In a large bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, and chili flakes. Stir until smooth and evenly mixed.
Stuff the Bread
- Carefully spoon the spinach-artichoke mixture into the bread cuts, pressing it deep between the cubes. Spread evenly so every bite has filling.
Bake
- Preheat oven to 180°C (350°F). Wrap the bread loosely in foil and bake for 20 minutes. Unwrap, sprinkle with extra parmesan, and bake uncovered for an additional 10 minutes until the cheese is melted and golden.
Serve
- Remove from oven and let rest 5 minutes. Sprinkle with fresh parsley before serving. Serve warm — guests can pull apart chunks of cheesy bread by hand.
Note
Storage: Best eaten fresh, but leftovers can be wrapped in foil and reheated in the oven at 160°C for 10 minutes.
Variations:
- Add cooked chicken chunks for extra protein.
- Use feta cheese instead of parmesan for a Mediterranean twist.
- Try whole-wheat bread for a healthier version.
Make Ahead: The bread can be stuffed ahead of time, wrapped in foil, and refrigerated for up to 12 hours before baking.
