Spinach Artichoke Pull-Apart Bread is basically a warm, shareable loaf stuffed with a creamy spinach-artichoke filling and baked until the top is golden and the middle is gooey.
I like this version because it tastes like the dip, but the bread makes it feel a little more substantial and a lot easier to serve. The filling is garlicky, a little tangy, and really rich in the best way, and the sourdough gives you that chewy crust that holds up.
For me, it’s best as a casual appetizer when people are milling around and you want something warm on the table. It’s also nice with a simple soup or salad when I want dinner to be mostly hands-off.
Why You’ll Love This Recipe
Dip vibes, less fuss: You get all the spinach-artichoke flavor, but it’s built right into the bread so there’s nothing extra to scoop or portion.
Real pull-apart pieces: The crosshatch cuts give you lots of edges and pockets, which means plenty of cheesy filling in every section.
Great for sharing: This is one of those center-of-the-table recipes that people naturally gather around. No plates required unless you want them.
Works with easy swaps: Greek yogurt instead of sour cream, fresh spinach instead of frozen, and a handful of add-ins all work without changing the method.
Reliable bake: Foil first keeps it from drying out, and the uncovered finish gives you that lightly browned top without guesswork.
Ingredients You’ll Need
Bread
- Round sourdough loaf: I like a sturdy, bakery-style boule here so it holds its shape when you cut and stuff it. Softer sandwich-style loaves tend to squish.
- Butter: This is what makes the top taste rich and helps the crust brown. I use melted butter so it gets down into the cuts.
- Olive oil: A little olive oil keeps things from feeling dry and helps the crust stay nice instead of crackly-hard.
Filling
- Cream cheese: Softened is key so it mixes smoothly without little lumps. Full-fat is my pick for this one.
- Mozzarella: Shredded mozzarella gives you that classic stretchy melt. Pre-shredded works fine.
- Parmesan: I like grated parmesan for a saltier, sharper bite in the filling. It keeps the dip from tasting flat.
- Artichoke hearts: The jarred or canned kind is totally fine—just drain well and chop so you don’t get huge chunks.
- Frozen spinach: Thaw it and squeeze it really dry. If it’s watery, the filling can get loose.
- Sour cream: This makes the filling a little lighter and tangier than cream cheese alone. Greek yogurt works too if that’s what you keep around.
- Garlic: Fresh garlic is best here. It’s a simple recipe, and the garlic really shows up.
- Onion powder: I like onion powder over chopped onion in this because it blends in and doesn’t add extra moisture.
- Salt: Go a little at a time, especially if your parmesan is salty. You can always add a pinch at the end.
- Black pepper: Just enough to give the filling some warmth. Freshly ground is nice if you have it.
- Crushed red pepper flakes (optional): This gives a gentle heat that works really well with the richness. I add it when I’m serving adults.
Finish
- Fresh parsley (optional): Totally optional, but it’s a nice fresh pop on top, especially if the bread is going on a party table.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and line a baking sheet with foil.
- Cut the bread: Slice the sourdough loaf in a crosshatch pattern about 1 inch apart, cutting most of the way through but not through the bottom.
- Mix the filling: In a bowl, mix the cream cheese, mozzarella, parmesan, artichokes, spinach, sour cream, garlic, onion powder, salt, pepper, and optional red pepper flakes until evenly combined.
- Brush the bread: Brush the cuts and the top of the bread with the melted butter and olive oil.
- Stuff the bread: Push the filling deep into the cuts using clean fingers or a small spoon, then spread any extra filling over the top.
- Bake covered: Wrap the loaf loosely in foil and bake for 20 minutes.
- Bake uncovered: Uncover and bake 12 to 15 minutes more, until the cheese is melted and the top is lightly browned.
- Rest and serve: Let it rest for 5 minutes, then garnish with parsley and serve warm for pulling.
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 is the one spot where extra moisture can throw things off. I wring it out in a clean kitchen towel until it’s not dripping at all.
Use a loaf with a thick crust. Sourdough boules that feel “hefty” are the easiest to cut and stuff. Thin, soft loaves can collapse once the filling goes in.
Get the filling down into the cuts. Don’t just mound it on top. I use my fingers for this because you can feel where the pockets are and push it deeper.
Tent with foil if it’s browning fast. Ovens vary, and the cheese can go from browned to too-dark quickly. If it’s getting ahead of you, lay the foil over the top for the last few minutes.
Keep add-ins small. Bacon and jalapeño are great here, but chop them pretty fine so the bread still pulls apart cleanly.
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
- Soup: I like this with a simple tomato soup or roasted red pepper soup. Something smooth and not too chunky works best.
- Salad: A chopped romaine salad with cucumber, cherry tomatoes, and a sharp vinaigrette is a good match. It keeps the meal from feeling too heavy.
- Veggies: Put out a tray of raw veggies like bell peppers, carrots, and celery. People end up snacking on both, and it balances the rich bread.
- Party spread: This fits right in with wings, meatballs, or a basic charcuterie board. I usually add something pickled on the side for contrast.
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 for up to 4 days. I usually wrap the loaf tightly in foil or transfer pieces to a container so the bread doesn’t dry out.
To reheat, warm it in a 350°F oven until hot and melty again. The microwave works for a quick piece, but the oven brings the crust back better.
You can also make this recipe ahead by mixing the filling a day early and keeping it covered in the fridge. Let it sit on the counter for a bit so it’s easier to stuff into the bread.
If you want to prep even more, you can assemble the loaf, wrap it well, and refrigerate it for several hours before baking. You may need to add a few extra minutes to the covered bake since it’s starting cold.
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 Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well and keeps the filling a little lighter. I’d stick with full-fat or 2% so it stays creamy.
Can I use fresh spinach instead of frozen?
You can. Wilt it first (a quick sauté is fine), then press or squeeze out as much moisture as you can before chopping and mixing it in.
What’s the best way to cut the loaf without slicing through the bottom?
I use a serrated bread knife and make slower, shallow cuts first, then go a little deeper on the second pass. If you stop about 1/2 inch from the bottom, it usually holds together well.
How do I know when it’s done?
The top should look lightly browned and the cheese should be fully melted down in the cuts, not just on the surface. If the center still feels cool, give it a few more minutes covered with foil.
Can I add bacon or jalapeño?
Yes, both are good here. Use cooked, chopped bacon, and finely dice the jalapeño so it tucks into the cuts without making the bread hard to pull apart.
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
Spinach Artichoke Pull-Apart Bread
INGREDIENTS
Bread
- 1 round sourdough loaf about 1 pound
- 2 tbsp melted butter
- 1 tbsp olive oil.
Filling
- 8 oz cream cheese softened
- 1 cup shredded mozzarella
- 1 2 cup grated parmesan
- 1 cup chopped artichoke hearts drained
- 1 cup chopped frozen spinach thawed and squeezed dry
- 1 3 cup sour cream
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 2 tsp salt
- 1 4 tsp black pepper
- 1 4 tsp crushed red pepper flakes optional.
Finish
- 2 tbsp chopped fresh parsley optional.
INSTRUCTIONS
Prep
- Heat oven to 375 F and line a baking sheet with foil
- slice the bread in a crosshatch pattern about 1 inch apart without cutting through the bottom
- mix cream cheese mozzarella parmesan artichokes spinach sour cream garlic onion powder salt pepper and optional red pepper flakes until evenly combined.
Fill and Bake
- Brush the cuts and top of the bread with melted butter and olive oil
- stuff the filling deep into the cuts using clean fingers or a small spoon and spread any remaining filling over the top
- wrap loosely in foil and bake 20 minutes then uncover and bake 12 to 15 minutes until the cheese is melted and the top is lightly browned.
Serve
- Rest 5 minutes then garnish with parsley and serve warm for pulling.
