Cheesy Spinach Artichoke Pull-Apart Bread
Warm pull-apart bread stuffed with creamy spinach artichoke cheese dip and baked until gooey and golden
PRINT PINServings 8
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.
Notes
1. Use frozen chopped spinach fully thawed and squeezed very dry to prevent sogginess. Substitute Greek yogurt for sour cream or use all sour cream and omit mayo. Swap Monterey Jack or provolone for part of the mozzarella. Add cooked crumbled bacon or chopped jalapenos for a variation. Rewarm leftovers at 350 F covered until heated through
Nutrition
Calories: 380kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g