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Easy Cheesy Spinach Artichoke Pull-Apart Bread Recipe

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This cheesy spinach artichoke pull-apart bread turns everything you love about warm spinach artichoke dip into something you can actually pick up and eat with your hands. Each piece is stuffed with creamy, garlicky filling and baked until golden and gooey.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1 cup frozen chopped spinach, thawed and squeezed completely dry
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 3 cloves garlic, minced
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 large round loaf of sourdough or French bread (about 1 pound)
  • 2 tablespoons melted butter
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Prepare the spinach: Thaw frozen spinach, then squeeze absolutely dry using a clean kitchen towel. You should end up with about 1/2 cup of squeezed, chopped spinach.
  3. Make the filling: In a large mixing bowl, combine softened cream cheese, squeezed spinach, chopped artichoke hearts, half of the mozzarella (1/2 cup), half of the Parmesan (1/4 cup), minced garlic, sour cream, salt, pepper, and red pepper flakes. Mix until evenly combined. Taste and adjust seasoning if needed.
  4. Prepare the bread: Using a serrated knife, cut the bread into 1-inch cubes, but don’t cut all the way through the bottom crust. Create a grid pattern where the bread is still connected at the base. Alternatively, cut all the way through and arrange cubes in the baking dish.
  5. Stuff the bread: Using a small spoon or your fingers, push the filling into the cuts between the bread cubes. Pack it in well so filling is in every crevice.
  6. Top with remaining cheese: Sprinkle remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top of the stuffed bread.
  7. Brush with butter: Melt 2 tablespoons of butter and brush it over the exposed bread pieces.
  8. Bake covered: Cover the baking dish loosely with aluminum foil and bake for 15 minutes.
  9. Bake uncovered: Remove the foil and bake for another 10-15 minutes, until cheese is melted, bubbly, and starting to brown in spots. Bread should be golden and crispy on edges.
  10. Rest and serve: Let the bread rest for 5 minutes before serving. Garnish with fresh parsley if desired, then pull apart and enjoy.

Notes

Squeeze spinach completely dry to avoid watery filling. Use room temperature cream cheese for smooth mixing. Don’t overstuff the bread—aim for a 1:1 filling-to-bread ratio. Let the bread rest for 5 minutes after baking to prevent burning your mouth. For make-ahead: assemble up to 24 hours in advance, refrigerate, then add 5-10 minutes to covered bake time.

Nutrition

Keywords: spinach artichoke pull-apart bread, cheesy bread, game day appetizer, spinach artichoke dip bread, pull-apart bread recipe

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