Spinach and Artichoke Pull Apart Bread

spinach and artichoke bread
Laurel Randolph
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
425 Calories
22g Fat
45g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 56%
Cholesterol 52mg 17%
Sodium 778mg 34%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 14g
Vitamin C 12mg 60%
Calcium 280mg 22%
Iron 4mg 22%
Potassium 402mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pull-apart bread might be the ultimate party food. It's a dip and a warm crusty bread all in one, looks festive, and is super easy to serve. Instead of setting out the same old chips and dip, wow your guests with spinach and artichoke pull apart bread.

The filling is classic spinach and artichoke dip with garlic and plenty of cheesy goodness. Cutting the bread properly is easier than it looks, too, and if any squares pop off, just stick them back on and no one will be the wiser. Just be sure to gently push it down into the cracks so that the filling-to-bread ratio is spot on, and bake just before your guests arrive to ensure the cheese is still melty.

Ingredients

  • 1 (12- to 16-ounce) boule, or round rustic loaf of bread

  • 2 teaspoons olive oil

  • 2 cloves garlic, minced

  • 6 ounces fresh spinach, coarsely chopped

  • 6 ounces canned artichoke hearts, drained and coarsely chopped

  • 4 ounces cream cheese, cubed

  • 2 tablespoons sour cream

  • 2 tablespoons minced fresh parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 ounces shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 3 tablespoons salted butter, melted

Steps to Make It

  1. Gather the ingredients.

  2.  Preheat the oven to 350 F.

  3. Prepare the bread. Slice into 1-inch slices in one direction, not cutting all the way to the bottom. Leave at least 1 inch at the bottom of the bread whole so that the loaf still has a sturdy base.

  4. Turn the loaf and carefully slice in the other direction, also stopping before you get to the bottom of the loaf, leaving squares of bread still attached to the loaf across the top.

  5. Preheat a large skillet over medium heat. Add the oil and the garlic and toss.

  6. Add the spinach and cook for 2 to 3 minutes, stirring, or until most of the liquid has cooked off.

  7. Add the artichoke hearts and cook 1 more minute.

  8. Reduce the heat to medium-low and add the cream cheese, sour cream, and parsley. Stir until the cheese has softened and the mixture is well combined. Season with salt and pepper.

  9. Starting at one end and working your way to the other end, spoon the mixture into the cracks and gently push it down.

  10. Turn the loaf and repeat, until all of the mixture is used and all of the cracks are filled.

  11. Combine the mozzarella and Parmesan cheese. Sprinkle in between the squares, evenly distributing it throughout the loaf and pushing down as needed. Pour the melted butter over the whole loaf.

  12. Loosely cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until the cheese is melted and the bread is toasty.

  13. Serve and enjoy.