Description
1 large round loaf of sourdough or Italian bread
1 cup fresh spinach, chopped
1/2 cup canned artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, melted
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the bread in a crisscross pattern without cutting all the way through, creating a pull-apart effect.
In a bowl, mix cream cheese, sour cream, garlic, salt, and black pepper until smooth. Stir in spinach, artichokes, mozzarella, and Parmesan cheese.
Stuff the mixture into the bread’s crevices, making sure to distribute evenly.
Drizzle melted butter over the top of the bread. Wrap in foil and bake for 15 minutes.
Unwrap the foil and bake for an additional 10 minutes, until golden and bubbly.
Serve warm and enjoy pulling apart each cheesy bite!
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 320 per serving, Servings: 6
Step-by-Step Guide
Follow these detailed instructions for a perfect, crowd-pleasing pull-apart bread every time.
- Prepare the Bread: Place your round loaf on a cutting board. Using a sharp serrated knife, slice down into the bread about 3/4 of the way to the bottom in a crisscross pattern, creating 1-inch to 1.5-inch squares. Be careful not to cut all the way through.
- Make the Filling: In a large mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a sturdy spatula to beat until completely smooth and lump-free. Add the minced garlic, salt, and pepper, and mix to incorporate.
- Add Veggies & Cheese: Fold in the chopped spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan cheese. Mix until all ingredients are evenly distributed throughout the creamy base.
- Stuff the Bread: Using a small spoon or your fingers, gently pry open the cuts in the bread. Carefully stuff the creamy spinach-artichoke mixture into every crevice, ensuring it gets pushed down into the loaf.
- Bake: Place the stuffed loaf on your prepared baking sheet. Drizzle the melted butter evenly over the top. Wrap the entire loaf tightly in aluminum foil. Bake at 375°F (190°C) for 15 minutes. Remove the foil and bake for an additional 10-12 minutes, or until the top is golden brown and the cheese is bubbly.
Serving Suggestions
This versatile dish is perfect as an appetizer, side, or even a main course for a casual meal. Serve it warm right on the baking sheet or a large platter. For a complete spread, pair it with marinara sauce or roasted garlic aioli for dipping. It also complements a bowl of tomato soup or a fresh garden salad beautifully. For parties, consider making two loaves—one always disappears quickly!
How-to Summary
Create a crosshatch pattern in a round loaf. Mix cream cheese, sour cream, garlic, and seasonings until smooth. Fold in spinach, artichokes, mozzarella, and Parmesan. Stuff the mixture into all the bread’s cuts. Drizzle with butter, wrap in foil, and bake at 375°F for 15 minutes. Uncover and bake for 10 more minutes until golden. Serve warm.
Frequently Asked Questions
Can I make this ahead of time? Yes. You can fully assemble the stuffed loaf, wrap it tightly in both plastic wrap and foil, and refrigerate for up to 24 hours before baking. Add 3-5 minutes to the initial covered baking time.
Can I use frozen spinach? Absolutely. Thaw 1/2 cup of frozen chopped spinach and squeeze out ALL excess liquid using a clean kitchen towel. Excess moisture will make the bread soggy.
What’s a good substitute for artichoke hearts? You can use an equal amount of well-drained, chopped sun-dried tomatoes or roasted red peppers for a different flavor profile.
How do I reheat leftovers? Reheat individual portions in the microwave for 30-45 seconds. For the whole loaf, wrap it in foil and warm in a 350°F oven for 10-15 minutes.
Can I use a different type of bread? A sturdy, crusty bread like ciabatta or a French boule works well. Avoid soft, pre-sliced sandwich bread, as it won’t hold the structure.
Common Mistakes to Avoid
- Cutting All the Way Through: Slicing completely through the bottom ruins the “pull-apart” structure. Always leave about an inch intact.
- Not Softening Cream Cheese: Using cold cream cheese leads to a lumpy, difficult-to-mix filling. Let it sit at room temperature for 30 minutes first.
- Overstuffing the Crevices: Forcing too much filling can tear the bread. Stuff firmly but gently.
- Skipping the Foil Wrap: Baking uncovered the entire time will dry out the top before the center is hot. The foil ensures even heating.
- Using Wet Ingredients: Failing to thoroughly drain artichokes or squeeze spinach adds water, resulting in a soggy final product.
Conclusion
This Spinach Artichoke Pull-Apart Bread is the ultimate shareable comfort food. With its creamy, cheesy interior and crispy, buttery exterior, it’s guaranteed to be the star of any gathering. By following the step-by-step guide and avoiding common pitfalls, you can easily master this impressive yet simple recipe. It’s a delicious testament to how a few quality ingredients can be transformed into something truly special. Gather your friends, pull apart the warm, cheesy bites, and enjoy!