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Artichoke Dip Pull-Apart Bread

Artichoke Dip Pull-Apart Bread

Cheesy artichoke dip stuffed into a sliced loaf and baked until melty for a shareable pull-apart appetizer
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

INGREDIENTS

Bread

  • 1 large sourdough boule or round loaf
  • 2 tbsp unsalted butter melted
  • 1 tbsp fresh parsley finely chopped
  • salt to taste.

Artichoke Dip Filling

  • 1 cup canned artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 1 2 cup mayonnaise
  • 1 2 cup sour cream
  • 1 1 2 cups shredded mozzarella
  • 1 2 cup grated Parmesan
  • 2 cloves garlic minced
  • 2 tbsp green onions sliced
  • 1 4 tsp black pepper
  • red pepper flakes to taste.

INSTRUCTIONS

Prep

  • preheat oven to 375 F
  • line a baking sheet with foil
  • in a bowl mix cream cheese mayonnaise sour cream mozzarella Parmesan garlic green onions pepper and red pepper flakes until combined then fold in chopped artichokes.

Assemble and Bake

  • cut the loaf in a crosshatch pattern into 1 inch cubes without cutting through the bottom crust
  • brush melted butter between the cuts and over the top then sprinkle parsley
  • gently open the cuts and stuff the filling deep into the loaf distributing evenly
  • wrap loaf loosely in foil and bake 20 minutes then open foil and bake 10 minutes until hot and bubbly
  • rest 5 minutes then serve warm by pulling pieces apart.

Notes

1. Use a sturdy round loaf or unsliced Italian bread for best structure. Swap Greek yogurt for sour cream or use all mozzarella if needed. Add chopped cooked spinach or cooked crumbled bacon for variation and bake until the center is fully hot

Nutrition

Calories: 420kcal | Carbohydrates: 30g | Protein: 14g | Fat: 27g