Imagine a warm, golden loaf of sourdough bread bursting with creamy, cheesy spinach and artichoke filling. This pull-apart bread is perfect for gatherings, offering a gooey, savory delight that’s irresistibly shareable. Each piece stretches with melted mozzarella and Parmesan, making every bite an experience of comforting flavors and satisfying texture.
Whether as a party appetizer or a cozy snack, this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread combines fresh ingredients and a clever baking technique to transform simple components into a crowd-pleasing masterpiece. Its crosshatch design lets you fill every nook with cheesy goodness, perfect for dipping and pulling apart.
- Combines creamy artichoke and spinach filling with melted cheeses in a fun pull-apart format.
- Easy to prepare and perfect for sharing at social gatherings or cozy nights in.
- Uses fresh sourdough bread for a crunchy crust and soft interior that holds the filling beautifully.
Ingredients
- Sourdough Bread Loaf: A large loaf with a crusty exterior and soft crumb, perfect for stuffing and pulling apart.
- Artichoke Hearts: Drained and chopped to add tender, slightly tangy flavor that complements the cheese blend.
- Frozen Spinach: Thawed and squeezed dry to provide vibrant color and mild earthiness without extra moisture.
- Sour Cream: Adds tang and creaminess to the filling, balancing richness with subtle acidity.
- Cream Cheese: Softened for smooth texture and mild, rich flavor that binds the filling ingredients.
- Mozzarella Cheese: Shredded, divided to mix into filling and top the loaf for gooey, stretchy appeal.
- Parmesan Cheese: Sharp, nutty shredded cheese that boosts flavor depth and adds a crispy baked crust layer.
- Garlic Powder: Brings warm, savory notes enhancing the overall taste without overpowering the fresh ingredients.
- Salt and Pepper: To taste, seasoning the filling perfectly and balancing the creaminess and cheese flavors.
Instructions
- Preheat Your Oven
Set your oven to 350°F (175°C) allowing it to reach the perfect moderate heat for baking the bread evenly. This ensures the filling melts thoroughly while the crust crisps without burning.
- Create Crosshatch Cuts in Bread
Using a sharp bread knife, carefully slice diagonal strips across the sourdough loaf without cutting all the way through. Then slice in the opposite diagonal direction forming a crisscross pattern. This design lets you stuff the filling deep into every crevice, allowing each piece to pull apart easily.
- Prepare the Spinach and Artichoke Mixture
In a bowl, combine drained and chopped artichokes, thoroughly squeezed spinach, sour cream, softened cream cheese, half of the shredded mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until smooth and fully blended for a creamy filling that spreads easily and tastes cohesive.
- Stuff the Bread with Filling
Gently push the spinach and artichoke mixture into each crevice of the crosshatched bread. Press the filling firmly to secure it inside every pocket for an even distribution of cheesy, flavorful bites.
- Top with Remaining Mozzarella
Sprinkle the reserved shredded mozzarella cheese generously over the stuffed loaf, allowing some cheese to fall naturally into the gaps. This topping will melt to add an enticing bubbly crust on top.
- Wrap and Bake the Bread
Wrap the stuffed loaf in foil to keep moisture locked in while baking. Place it on a baking sheet and bake for 10 minutes to warm through and melt the cheese inside without drying out the bread.
- Unwrap and Finish Baking
Remove the foil and continue baking for another 10-15 minutes, allowing the cheese topping to melt fully and develop golden bubbles. This step adds texture contrast between the crispy crust and gooey inside.
- Cool Slightly and Serve Warm
Let the bread cool for a few minutes to firm up slightly, making it easier to pull apart. Serve warm to enjoy the creamy filling at its most gooey and flavorful, perfect for sharing.
- Adjust cheese amounts as needed to suit your preference for gooeyness or cheesiness.
- The leftover filling makes a wonderful dip with crackers or veggie sticks on the side.
- Best enjoyed fresh but can be reheated in the oven wrapped in foil to preserve softness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven wrapped with foil at 350°F for 5-10 minutes to regain softness and melted texture.
Serving Suggestions
This cheesy pull-apart bread pairs beautifully with crisp vegetable sticks like carrots or celery, and your favorite fresh salsa or marinara dip. It’s also great alongside a light salad for a fuller appetizer spread.
- Use a serrated bread knife for clean, precise cuts to avoid squashing the loaf.
- Ensure spinach is well squeezed to prevent sogginess inside the bread.
- Let the bread cool just enough to handle safely but serve while still warm for best cheese pull.
FAQs
- Can I use fresh spinach instead of frozen?
Yes, fresh spinach should be cooked and thoroughly squeezed dry before mixing to avoid excess moisture that can make the bread soggy.
- Can I make this vegan?
To make it vegan, substitute cream cheese and sour cream with plant-based versions and use dairy-free shredded cheeses. The flavor and texture will be slightly different but still delicious.
- How do I prevent the bread from getting too soggy?
Make sure to squeeze out as much moisture as possible from the spinach and drain artichokes well. Also, avoid overfilling the bread crevices.
- Can I prepare this recipe ahead of time?
Yes, you can stuff the bread up to 4 hours in advance, keep it wrapped in the refrigerator, and bake it just before serving to maintain freshness.
- What can I serve this bread with?
This bread pairs well with fresh veggies, salads, or a simple marinara dip for a complete appetizer experience.
Cheesy Spinach Artichoke Sourdough
Equipment
- 1 sharp bread knife for slicing bread
- 1 mixing bowl to combine filling ingredients
- 1 baking sheet to hold wrapped bread during baking
- 1 aluminum foil to wrap bread while baking
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the sourdough loaf diagonally across without cutting through the bottom, then slice in the opposite diagonal to create a crosshatch pattern.
- Mix artichoke hearts, spinach, sour cream, cream cheese, half of the mozzarella, Parmesan, garlic powder, salt, and pepper in a bowl until smooth.
- Gently stuff the cheese and vegetable mixture into the cuts of the bread, pressing it deep into the crevices.
- Sprinkle the reserved mozzarella cheese on top, allowing some to fall into the cuts.
- Wrap the stuffed loaf in foil and place on a baking sheet. Bake for 10 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Allow the bread to cool slightly before serving warm and pulling apart to enjoy.
Notes
- Adjust cheese amounts to your preference for milder or stronger flavors.
- Serve with crackers or vegetable sticks for dipping.
- Best eaten fresh, but can be reheated in the oven for a warm snack.
