Best Cheesy Spinach Artichoke Pull-Apart Bread Recipe
This cheesy spinach artichoke pull-apart bread is a quick and easy appetizer that comes together in under 40 minutes. It’s the ultimate comfort food, perfect for cozy nights and crowd-pleasing occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 8 oz cream cheese, softened
- 1 cup frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese (low-moisture recommended)
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 large loaf of sourdough or Italian bread (about 1 lb)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9×13 inch baking dish.
- Prepare the spinach: Thaw the frozen spinach completely. Place it in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as you possibly can. You want it almost dry to the touch.
- Make the filling: In a large mixing bowl, combine the softened cream cheese, squeezed spinach, chopped artichoke hearts, 3/4 cup of the mozzarella, 1/4 cup of the parmesan, minced garlic, red pepper flakes, and a pinch of salt and pepper. Mix until well combined. Taste and adjust seasoning if needed.
- Prepare the bread: Using a sharp knife, make cuts in the bread about 1 to 1.5 inches apart, going about three-quarters of the way down. Don’t cut all the way through. Make cuts in both directions to create a grid pattern.
- Stuff the bread: Gently open each cut and stuff a generous spoonful of the cheesy filling into the crevices. Use all the filling.
- Make the butter drizzle: In a small bowl, mix the melted butter, olive oil, garlic powder, and dried oregano. Brush this mixture all over the top and sides of the stuffed bread. Reserve a little for after baking.
- Top with remaining cheese: Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup parmesan over the top of the bread, letting it fall into the cuts.
- Bake: Place the bread on the prepared baking sheet or in the dish. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
- Finish and serve: Remove from the oven and drizzle with the reserved butter mixture. Sprinkle with fresh parsley if using. Let it cool for about 5 minutes, then pull apart and serve warm.
Notes
Squeeze the spinach very dry to avoid a soggy filling. Use room temperature cream cheese for easier mixing. Don’t cut all the way through the bread. Let the bread rest for 5 minutes before serving to avoid burning your mouth on molten cheese. For a dairy-free version, use dairy-free cream cheese, mozzarella, and parmesan, and vegan butter. For a gluten-free version, use a gluten-free loaf of bread and adjust baking time as needed.
Nutrition
- Serving Size: 1/8 of the loaf
- Calories: 320
- Sugar: 3
- Sodium: 480
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
Keywords: cheesy spinach artichoke pull-apart bread, spinach artichoke bread, pull-apart bread, appetizer, comfort food