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Spinach Artichoke Pull-Apart Bread Recipe

★★★★★

4.7 from 88 reviews
  • Author: Noah
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Spinach Artichoke Pull-Apart Bread is a delightful appetizer or snack featuring a warm, cheesy, and creamy mixture of spinach, artichokes, and three cheeses stuffed into a crusty Italian bread. Perfect for parties, game days, or a cozy night in, this pull-apart bread combines melted butter with a savory spinach-artichoke filling that’s baked to golden perfection.

Ingredients

Scale

Vegetables and Herbs

  • 5 ounces Simply Nature Organic Baby Spinach
  • 2 garlic cloves, minced
  • ¼ cup chopped Marinated Tuscan Garden Artichoke Hearts
  • Chopped fresh parsley, for topping

Dairy

  • 4 tablespoons melted butter
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar
  • 2 ounces freshly grated Emporium Selection Parmesan Cheese
  • 6 tablespoons Simply Nature Organic Unsalted Butter, melted

Other

  • 1 tablespoon Specially Selected Extra Virgin Olive Oil
  • 1 loaf Specially Selected Italian Bread
  • Kosher salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees F to prepare for baking the pull-apart bread.
  2. Cook Garlic and Spinach: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the minced garlic and saute for 30 seconds until fragrant. Add the baby spinach and cook until wilted and any moisture has evaporated, about 5 to 6 minutes.
  3. Prepare the Filling: In a mixing bowl, combine the softened cream cheese, sour cream, chopped marinated artichoke hearts, half of the cheddar cheese, and all of the Parmesan cheese. Season with a big pinch of kosher salt and pepper, then stir in the cooked spinach until well mixed.
  4. Slice the Bread: Line a baking sheet with parchment paper. Using a sharp bread knife, carefully cut a grid pattern into the Italian bread loaf, slicing lengthwise first and then crosswise, making sure to leave about an inch uncut at the bottom so the loaf holds together.
  5. Butter the Bread: Gently pull apart the bread squares to create crevices. Drizzle or brush 3 tablespoons of melted butter into the crevices and on the bread surface. Pull the bread apart slightly again to open the crevices further for stuffing.
  6. Stuff the Bread: Stuff the spinach artichoke mixture generously into each crevice of the bread pieces using a bread knife or spatula, pressing it down so the filling gets evenly distributed.
  7. Add Remaining Butter and Cheese: Drizzle or brush the remaining melted butter on top of the stuffed bread and sprinkle the remaining cheddar cheese over the surface.
  8. Bake the Bread: Place the stuffed bread on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the bread is golden and crispy on top.
  9. Garnish and Serve: Remove from oven and sprinkle chopped fresh parsley over the hot bread for a fresh finish. Serve warm by pulling apart the cheesy, flavorful pieces.

Notes

  • You can substitute regular sour cream with Greek yogurt for a tangier, healthier option.
  • Use a serrated bread knife for easier and cleaner cuts when slicing the bread.
  • If you prefer a milder garlic flavor, reduce minced garlic to 1 clove.
  • The bread is best enjoyed fresh but can be reheated in the oven to restore crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: Spinach artichoke dip, pull-apart bread, cheesy bread, appetizer, party food, spinach dip

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Find it online: https://mealbynoah.com/spinach-artichoke-pull-apart-bread-recipe/