Description
1 loaf soft Italian bread (or pull-apart bread)
8 oz cream cheese, softened
½ cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
2 tbsp butter, melted
2 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 375°F (190°C). Cut the top off the loaf of bread and hollow out the center, leaving a 1-inch border around the edges.
In a medium bowl, combine cream cheese, sour cream, mozzarella, Parmesan, chopped artichokes, spinach, garlic, salt, and pepper. Stir until the mixture is
smooth and well combined.
Spoon the spinach artichoke dip mixture into the hollowed-out bread, filling it generously.
Brush the top and sides of the bread with melted butter.
Wrap the bread in foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the
bread is golden brown.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect spinach artichoke pull-apart bread every time.
- Prepare the Bread: Using a serrated knife, carefully slice off the top of the loaf. Use your hands to gently pull out the soft interior, creating a sturdy bowl. Leave about a 1-inch thick wall to prevent the dip from leaking.
- Make the Filling: In a large mixing bowl, combine the softened cream cheese and sour cream first. Stir vigorously until completely smooth. This prevents lumps. Then, fold in the mozzarella, Parmesan, chopped artichokes, spinach, minced garlic, salt, and pepper.
- Fill and Butter: Pack the creamy mixture firmly into the bread bowl. Using a pastry brush, generously coat the entire exterior of the bread loaf, including the cut top, with the melted butter. This ensures an even, golden crust.
- Bake in Stages: Wrap the filled loaf tightly in aluminum foil, creating a sealed packet. Bake for 20 minutes to heat the dip through. Then, unwrap and bake for a final 10-15 minutes uncovered, until the top is bubbly and the bread edges are crisp.
Serving Suggestions
This versatile dish is perfect for sharing. Serve the warm loaf on a large cutting board or platter. Provide the hollowed-out bread pieces, extra bread chunks, sturdy crackers, and vegetable crudités like carrot sticks, bell pepper strips, and cucumber slices for dipping. The bread “bowl” itself becomes deliciously cheesy and can be torn apart and eaten.
How-to Summary
Hollow out a loaf of bread, mix cream cheese, sour cream, cheeses, artichokes, spinach, and seasonings. Fill the bread, brush with butter, bake wrapped for 20 minutes, then uncovered for 10 more minutes until golden and bubbly. Garnish and serve warm.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the filled bread loaf, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial covered baking time when cooking from cold.
Can I use frozen spinach? Absolutely. Thaw 10 oz of frozen chopped spinach and squeeze out ALL excess liquid using a clean kitchen towel. Excess moisture will make the dip runny.
What can I use instead of sour cream? Full-fat plain Greek yogurt is an excellent 1:1 substitute, adding a slight tang and extra protein.
How do I store leftovers? Store any leftover dip (removed from the bread bowl) in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a small oven-safe dish.
Can I use a different type of cheese? For variation, try substituting the mozzarella with equal parts shredded Gruyère, Fontina, or a Mexican cheese blend for a different flavor profile.
Common Mistakes to Avoid
- Not Softening Cream Cheese: Using cold cream cheese will result in a lumpy, difficult-to-mix filling. Let it sit at room temperature for 30-60 minutes.
- Overfilling the Bread: Leave a small gap at the top of the bread bowl. The dip expands slightly as it heats, and overfilling can cause spills in your oven.
- Skipping the Butter Brush: The melted butter is crucial for achieving a beautifully crisp, golden-brown exterior on the bread. Don’t omit this step.
- Using Wet Spinach: If using fresh spinach, ensure it is thoroughly dried after washing. For frozen, squeeze it completely dry to avoid a watery dip.
Conclusion
This Spinach Artichoke Pull-Apart Bread is the ultimate crowd-pleasing appetizer, combining a creamy, savory dip with an edible, crispy bread bowl. It’s surprisingly simple to prepare yet delivers impressive flavor and presentation. By following the step-by-step guide and avoiding common pitfalls, you can create a guaranteed hit for any gathering. Enjoy the warm, cheesy, and utterly delicious results!