Cheesy Spinach Artichoke Pull-Apart Bread is my favorite kind of appetizer bread: warm, rich, and actually worth the oven time. It’s a sourdough boule cut into cubes and stuffed with a creamy spinach artichoke filling that turns gooey and melty as it bakes.
The flavors are basically spinach artichoke dip meets cheesy pull-apart bread, with a little bite from garlic and Parmesan. I like this version because the filling stays creamy (not stiff), and the sourdough gives you that crusty edge and chewy center that holds up to all the cheese.
This is one of my go-to party bread recipes for game day, holiday platters, or any night you want a hot snack you can set in the middle of the table. I usually serve it with marinara for dipping, but it’s also great as-is.
Why You’ll Love This Recipe
Dip meets bread: It’s basically spinach artichoke dip baked into a loaf, so you get creamy filling and chewy bread in the same bite.
Easy to share: Pull-apart bread is simple to put out for a group. No slicing, no plates needed if you don’t want them.
Really reliable: The foil-then-uncover bake keeps the bread from drying out while the top still gets golden and bubbly.
Big on cheese: Cream cheese, mozzarella, and Parmesan give you that stretchy melt plus a little salty sharpness.
Flexible filling: You can tweak the dairy, swap cheeses, or add bacon or jalapeños without changing how the recipe works.
Ingredients You’ll Need
Bread
- Sourdough boule: I like a round loaf with a good crust, because it holds its shape and doesn’t get mushy. A 1 to 1.5 lb loaf is the sweet spot.
- Unsalted butter – This gives the bread that rich, classic “garlic bread” feel once it bakes. Unsalted lets you control the seasoning.
- Olive oil – A little olive oil helps the crust brown and keeps the bread from feeling dry around the edges.
Spinach Artichoke Filling
- Cream cheese: Softened cream cheese mixes smoothly, so you don’t end up with little lumps hiding in the bread.
- Mozzarella: This is what makes it stretchy and melty. Pre-shredded works, but freshly shredded melts a bit nicer.
- Parmesan – I use this for that salty, sharp kick that makes the filling taste like real spinach artichoke dip.
- Sour cream: Keeps the filling creamy and a little tangy. Greek yogurt works too if that’s what you have.
- Mayonnaise: A little mayo makes the filling extra smooth and rich. You can swap it with more sour cream if you prefer.
- Artichoke hearts: Canned or jarred is totally fine here. Just drain well and chop so you can stuff it into the cuts.
- Spinach: Frozen chopped spinach is easiest. The big thing is squeezing it very dry so the bread doesn’t get soggy.
- Garlic – Fresh minced garlic is best here. It gives the filling that savory bite that spinach artichoke dip needs.
- Kosher salt: Seasoning matters since the bread is thick and the filling is rich. Start with a little, then taste the filling.
- Black pepper: Just enough to keep it from tasting flat.
- Crushed red pepper flakes (optional): I like a small pinch for a gentle heat, but it’s easy to leave out if you’re serving kids.
Finish
- Parsley: This is just a fresh, clean topper that makes it look a little more finished. Basil works too.
- Marinara sauce (optional): Warm marinara on the side is great if you like a pizza-ish dip situation with your cheesy bread.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and line a baking sheet with foil.
- Mix the filling: In a medium bowl, mix the cream cheese, mozzarella, Parmesan, sour cream, mayonnaise, artichokes, spinach, garlic, salt, pepper, and crushed red pepper flakes (if using) until well combined.
- Cut the bread: Set the sourdough boule on the prepared baking sheet. Cut the bread into a crosshatch pattern to make about 1-inch cubes, but don’t cut all the way through the bottom crust.
- Brush the bread: Stir the melted butter and olive oil together, then brush it into the cuts and over the top of the loaf. Get some down between the cubes.
- Stuff the filling: Push the spinach artichoke mixture deep into the cuts, distributing it as evenly as you can. Press gently to help pack it in.
- Bake covered: Wrap the loaf loosely with foil and bake for 15 minutes.
- Bake uncovered: Remove the foil and bake for 12 to 15 minutes, until the cheese is melted and bubbling and the top is golden.
- Rest and serve: Let it rest for about 5 minutes, then sprinkle with chopped parsley and serve hot, with marinara on the side if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Squeeze the spinach until it’s really dry. I press it in a clean towel and keep going until it stops dripping. Wet spinach is the main reason this kind of bread turns soggy.
Use a sturdy loaf. A crusty sourdough boule works best because it holds all that filling without collapsing. Softer sandwich-style rounds don’t do as well here.
Don’t cut through the bottom. Leaving the base intact keeps the filling from leaking out all over the pan and makes the bread easier to pull apart.
Pack the filling down into the cuts. It looks like too much at first, but it settles as it bakes. I use a spoon and my fingers to tuck it in where it wants to pop back out.
Watch the uncovered time. The top should be golden and bubbling, but you don’t want the bread to get too hard around the edges. If your loaf is smaller, start checking early.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Marinara: Warm marinara is my favorite dip for this. It turns it into a cheesy bread appetizer that feels a little like pizza night.
- Soup: Serve it with tomato soup or a simple vegetable soup. I like having something lighter in a bowl next to all that cheese.
- Salad: A chopped romaine salad with cucumber, red onion, and a sharp vinaigrette is great with this. Keep it simple and crunchy.
- Party spread: Put it out with wings, meatballs, or a veggie tray. It fits right in on a game day or holiday appetizer table.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge. I just wrap the loaf tightly or move pieces to a container. The bread will firm up a bit once it’s chilled, which is normal.
To reheat, I like the oven best: warm at 350°F covered until the center is hot again, then uncover briefly if you want to re-crisp the top. A microwave works for a quick reheat, but the bread stays softer.
You can assemble it ahead (stuff the bread, cover well, and refrigerate), then bake when you’re ready. If it’s going into the oven cold, it may need a few extra minutes during the covered bake.
If you want to freeze it, I’d freeze the baked bread, well wrapped, then thaw in the fridge overnight before reheating. The texture is a little softer after freezing, but it’s still very good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use fresh spinach instead of frozen?
Yes. Cook it down first, then squeeze it very dry and chop it so it mixes in evenly. Fresh spinach holds a lot of water, so don’t skip the squeezing step.
What can I use instead of mayonnaise?
You can use all sour cream and skip the mayo, or swap in plain Greek yogurt. The filling will taste a little tangier, but it still bakes up creamy.
How do I know when it’s done?
The top should be golden and the cheese should be bubbling in the cuts. If the center still looks cool or stiff, give it a few more minutes covered so it heats through without over-browning.
Can I add bacon or jalapeños?
Yes, both work well. Add cooked crumbled bacon or finely chopped jalapeños to the filling, and keep the add-ins fairly small so the bread still pulls apart easily.
What other cheeses work in this spinach artichoke pull-apart bread?
Monterey Jack or provolone are easy swaps for part of the mozzarella. I still like keeping some mozzarella in there for the melt.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Spinach Artichoke Pull-Apart Bread
INGREDIENTS
Bread
- 1 round sourdough boule 1 to 1.5 lb
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil.
Spinach Artichoke Filling
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup artichoke hearts drained and chopped
- 1 cup spinach thawed and squeezed dry
- 2 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes optional.
Finish
- 2 tbsp chopped parsley
- marinara sauce for serving optional.
INSTRUCTIONS
Prep
- Heat oven to 375 F and line a baking sheet with foil
- mix cream cheese mozzarella Parmesan sour cream mayonnaise artichokes spinach garlic salt pepper and red pepper flakes until well combined.
Assemble
- Cut the bread into a crosshatch pattern making 1 inch cubes without cutting through the bottom crust
- brush melted butter and olive oil into the cuts
- stuff the filling deep into the cuts distributing evenly and press gently to pack.
Bake
- Wrap loosely with foil and bake 15 minutes
- uncover and bake 12 to 15 minutes until cheese is melted and bubbling and the top is golden.
Serve
- Rest 5 minutes
- garnish with parsley and serve hot with marinara if desired.
