Description
Spinach Artichoke Pull Apart Bread brings cheesy, herby goodness right to your table, creating a crowd-pleasing appetizer that disappears faster than you can slice it. Pulling apart warm, gooey sections loaded with creamy spinach and tangy artichokes makes sharing this delectable treat a total party pleasure.
Ingredients
Scale
Main Ingredients:
- 1 loaf crusty bread
- 1 cup spinach
- 1 cup artichoke hearts
Cheese Ingredients:
- 1 cup cream cheese
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- ½ cup sour cream
- ½ cup mayonnaise
Seasonings and Herbs:
- 2 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley
Instructions
- Crank your oven to precisely 350°F and grab a large mixing bowl for blending the creamy cheese mixture.
- Whisk 1 cup cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 cup mozzarella, ½ cup Parmesan, 2 minced garlic cloves, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes into a smooth, tangy spread.
- Gently fold 1 cup chopped spinach and 1 cup artichoke hearts into your creamy mixture until ingredients are evenly distributed.
- Take a serrated knife and slice the bread diagonally, cutting carefully without slicing completely through – create a crisscross grid pattern that keeps the loaf connected.
- Separate the bread sections carefully and stuff your spinach artichoke mixture between each cut, ensuring the filling reaches deep into every crevice.
- Completely encase the stuffed bread in aluminum foil and position on a baking sheet.
- Slide the foil-wrapped bread into the 350°F oven for 20-25 minutes, then unwrap and bake an additional 10-15 minutes until cheese bubbles and bread turns golden.
- Remove from oven and let the bread rest for 3-4 minutes, then sprinkle 2 tablespoons fresh chopped parsley across the top before serving.
Notes
- Check cheese temperature beforehand, letting cream cheese and sour cream sit at room temperature for smoother mixing.
- Create even cuts in the bread by using a sharp serrated knife and making careful, measured diagonal slices without cutting through the bottom.
- Drain spinach and artichoke hearts thoroughly to prevent excess moisture from making the bread soggy during baking.
- For a gluten-free version, substitute the bread with a gluten-free loaf and ensure all other ingredients are gluten-free certified.
- Prep Time: 15-20 minutes
- Cook Time: 30-40 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 55 mg