Cheesy Spinach Artichoke Sourdough
This cheesy spinach and artichoke sourdough pull-apart bread offers a rich, gooey appetizer perfect for sharing, featuring creamy cheeses and flavorful greens baked to bubbly perfection.
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.