Cheesy Spinach Dip Pull-Apart Bread is warm sourdough stuffed with a creamy spinach dip and baked until the top is golden and melty. It’s the kind of appetizer that disappears fast because everyone can just grab a piece and keep going.
The filling tastes like a classic spinach dip—rich, a little tangy, and nicely garlicky—with plenty of mozzarella stretch and Parmesan bite. I also like that sourdough brings a sturdier chew, so it holds up to all that creamy filling without getting soggy.
I make this when I want something warm on the table that doesn’t need plates and forks. It’s especially good as a party appetizer, and I usually set it out with a simple salad or a tray of crunchy veggies.
Why You’ll Love This Recipe
Simple to serve: It’s built-in finger food, so you can put it in the middle of the table and let everyone help themselves.
Warm and cheesy: The combo of cream cheese, mozzarella, and Parmesan bakes up creamy with those stretchy bits that people want in a hot dip.
Sourdough wins here: A sturdy round loaf gives you crisp edges and soft centers, and it doesn’t fall apart under the filling.
Easy to tweak: You can keep it classic or add things like chopped artichokes or cooked bacon without changing the method.
Great for gatherings: It’s an easy “set it out and snack” option for game day, holidays, or casual get-togethers.
Ingredients You’ll Need
Bread
- Round sourdough loaf: I like a 24-ounce round because it’s big enough to stuff, and the crust helps it keep its shape. Any sturdy boule-style loaf works.
- Unsalted butter: Brushing butter over the top helps the edges crisp and keeps the bread tasting rich instead of dry.
Cheesy Spinach Filling
- Cream cheese: Softened is important so it mixes smoothly without little lumps. Full-fat gives the creamiest dip.
- Mozzarella: Shredded mozzarella is where the stretch comes from. Pre-shredded works fine, but freshly shredded melts a little nicer.
- Parmesan: I use grated Parmesan for a salty, sharper cheese flavor. The green can kind is totally fine here.
- Sour cream: This adds tang and keeps the filling spoonable. Greek yogurt is an easy swap if you want it a little lighter.
- Mayonnaise: It makes the filling taste more like classic spinach dip and helps it stay creamy after baking. If you’re not a mayo person, you can reduce it a bit and add more sour cream.
- Spinach: Frozen spinach is my go-to here because it’s consistent. Just make sure it’s thawed and squeezed really dry so the bread doesn’t get watery.
- Garlic: Fresh minced garlic tastes best in this. If you’re sensitive to raw garlic bite, use a little less.
- Green onions: I like the mild onion flavor and the little pops of freshness. Chives work too.
- Kosher salt: Go a little light at first, especially if your Parmesan is salty, then adjust after the mix is combined.
- Black pepper: Freshly ground is nice, but whatever you have works.
- Crushed red pepper flakes: Optional, but I like the little bit of heat. Leave it out if kids are eating it.
Finishing
- Parsley: Totally optional, but it’s a nice fresh touch on top. Green onions are also fine as a garnish.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F. Line a baking sheet with foil or parchment paper.
- Mix the filling: In a medium bowl, mix the cream cheese, mozzarella, Parmesan, sour cream, mayonnaise, spinach, garlic, green onions, salt, pepper, and red pepper flakes (if using) until evenly combined.
- Cut the bread: Use a serrated knife to cut the sourdough into a crosshatch pattern, making about 1-inch cubes. Don’t cut all the way through the bottom crust.
- Stuff the loaf: Gently pull the cuts apart and spoon the spinach mixture deep into the gaps, getting it down between the cubes as much as you can.
- Butter the top: Brush the top and exposed edges of the bread with melted butter.
- Bake covered: Wrap the loaf loosely in foil and bake for 15 minutes.
- Bake uncovered: Uncover and bake for about 10 minutes more, until the cheese is bubbling and the top is lightly browned.
- Rest and serve: Let the bread rest for 5 minutes, then garnish with chopped parsley if you want. Serve warm and let everyone pull pieces apart.
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 really dry. This matters more than anything else. If you can press out another tablespoon or two of liquid, do it.
Use a sharp serrated knife. It’s much easier to make clean cuts through the crust without smashing the loaf. I also like to cut slowly and keep the cubes fairly even.
Get the filling down into the gaps. Don’t just smear it over the top. I usually use a small spoon and push it in deep so more pieces have filling on the sides.
Don’t wrap the foil too tight. You want the loaf covered so it heats through, but a little space helps the bread stay crisp instead of steaming.
Watch the uncovered bake time. The top can go from lightly browned to too dark pretty quickly, especially with a darker crusty loaf. If it’s bubbling and browned, it’s done.
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
- Crunchy veggies: Put out a tray of carrots, cucumbers, bell peppers, and celery. It’s nice to have something cool and crisp alongside the warm bread.
- Simple salad: A chopped romaine salad with tomatoes and a basic vinaigrette works well. I keep it light since the bread is rich.
- Soup night: This is good with tomato soup or a simple chicken noodle. It turns soup into a more filling meal.
- Charcuterie-style board: Add olives, pickles, and a few cured meats or salami slices around it. It’s an easy way to stretch the appetizer spread.
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 usually just wrap the whole loaf (or what’s left of it) tightly in foil or put pieces in a container. The bread will soften a bit in the fridge, which is normal.
Rewarm at 350°F covered until hot. Covering it helps it heat through without getting too dark on top. If you want more crisp edges, uncover for the last couple of minutes.
You can assemble the loaf ahead and keep it covered in the fridge for several hours before baking. If it’s going into the oven cold, it may need a few extra minutes in the covered bake.
If you want to freeze it, I’d freeze baked pieces instead of the whole loaf. Thaw in the fridge overnight, then warm in the oven until hot.
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?
You can, but you’ll need to cook it down first and squeeze it dry just like frozen. I usually sauté it until wilted, let it cool, then press out as much liquid as possible.
What’s the best bread to use if I don’t have sourdough?
Any sturdy round boule works. Look for a crusty loaf that feels heavy for its size, since soft sandwich-style bread tends to collapse once it’s cut and stuffed.
How do I keep the loaf from getting soggy?
Squeeze the spinach very dry and don’t skip the covered-then-uncovered bake. The covered time heats everything through, and the uncovered time helps the top dry out and brown.
Can I add artichokes or bacon?
Yes. Chopped artichoke hearts (well drained) mix in easily, and cooked crumbled bacon is great too. I’d keep add-ins on the smaller side so the filling still spoons into the cuts well.
How do I know when it’s done?
The cheese should be bubbling in the gaps, and the top should be lightly browned. If the bread feels hot all the way through when you lift a center cube with a knife, it’s ready.
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 Dip Pull-Apart Bread
INGREDIENTS
Bread
- 1 round sourdough loaf 24 oz
- 2 tbsp unsalted butter melted.
Cheesy Spinach Filling
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cups spinach thawed and squeezed dry
- 2 cloves garlic minced
- ¼ cup sliced green onions
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes optional.
Finishing
- 2 tbsp chopped parsley for garnish optional.
INSTRUCTIONS
Prep
- Heat oven to 375 F
- line a baking sheet with foil or parchment
- in a bowl mix cream cheese mozzarella Parmesan sour cream mayonnaise spinach garlic green onions salt pepper and red pepper flakes until evenly combined.
Assemble
- Using a serrated knife cut the loaf into a crosshatch pattern making 1 inch cubes without cutting through the bottom crust
- gently pull apart the cuts and spoon the spinach mixture deep into the gaps
- brush the top and exposed edges with melted butter.
Bake
- Wrap loaf loosely in foil and bake 15 minutes
- uncover and bake 10 minutes until cheese is bubbling and top is lightly browned
- rest 5 minutes then garnish with parsley and serve warm by pulling pieces apart.
