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Cheesy Spinach Dip Pull-Apart Bread

Cheesy Spinach Dip Pull-Apart Bread

Warm pull-apart bread stuffed with creamy cheesy spinach dip and baked until golden and melty
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

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.

Notes

1. Use frozen spinach for best texture and squeeze very dry; swap sour cream for Greek yogurt for a lighter dip; add chopped artichoke hearts or cooked bacon for variation; rewarm leftovers at 350 F covered until hot

Nutrition

Calories: 330kcal | Carbohydrates: 28g | Protein: 12g | Fat: 20g