Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Recipe

Golden, crusty on the outside, and gooey on the inside — this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the perfect crowd-pleasing appetizer or side dish that delivers the wow factor. Every slice is loaded with a creamy mixture of spinach, artichokes, and melty cheese that seeps into every nook of a beautifully scored sourdough loaf. It’s like your favorite spinach artichoke dip — only better — because it’s baked directly into a loaf of bread.

This dish brings the indulgent flavor of a restaurant-style appetizer to your table, effortlessly. Whether you're hosting a game day gathering, family movie night, or looking for a quick party snack that doubles as a showstopper, this pull-apart bread is both easy and impressive. No utensils required — just pull, eat, and enjoy.

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Why You’ll Love This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• Crowd Favorite: It combines a classic dip with rustic sourdough for an irresistible comfort-food fusion.
• Quick & Easy: Minimal prep time and big reward — ready in under 30 minutes!
• Mess-Free Serving: Pull-apart style makes it ideal for entertaining, no knives or plates needed.
• Customizable: Switch up the cheeses, add cooked bacon, or try a spicy twist with jalapeños.
• Perfect Texture Combo: Crispy sourdough edges with a creamy, cheesy center.

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Preparation Phase & Tools to Use

Essential Tools and Equipment — and Why They Matter

Before diving into this gooey masterpiece, having the right tools will make the process smoother and help the bread come out perfect every time. Here’s what you’ll need:

• Serrated Bread Knife – Crucial for scoring the sourdough in a crisscross pattern without crushing the loaf.
• Cutting Board – A sturdy base for prepping the bread and chopping artichokes or spinach.
• Mixing Bowl – Ideal for combining the spinach, cheese, cream cheese, and seasonings evenly.
• Spoon or Small Spatula – To stuff the filling deep into the bread crevices.
• Foil & Baking Sheet – Foil keeps the bread from drying out during baking, and the sheet catches any cheesy overflow.
• Oven or Toaster Oven – This is a baked recipe; a conventional oven will give the best even browning and melt.

Each of these tools plays a role in keeping the recipe tidy, efficient, and full of flavor — especially when it comes to stuffing every inch of bread with cheesy goodness.

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Preparation Tips

• Use Room Temp Cream Cheese: It blends more easily with other ingredients and avoids lumps in your filling.
• Drain the Spinach Well: Excess moisture can make the bread soggy. Squeeze the thawed spinach through a cheesecloth or clean towel.
• Chop Artichokes Roughly: You want chunks for texture, but not so large that they’re hard to stuff into the bread.
• Pre-cut Bread Properly: Cut deep enough to fill but don’t slice all the way through — you want a “hedgehog” look, not toast!
• Mix Filling in Advance: For extra flavor, prep the filling a few hours ahead and let it chill — the flavors will meld beautifully.
• Line Your Baking Sheet: Cheese tends to ooze (deliciously so), so save cleanup time with a parchment or foil-lined pan.

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Ingredients for This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Here’s everything you’ll need to make this cheesy, savory, pull-apart masterpiece:

• 1 large sourdough boule (round loaf)
• 1 cup frozen chopped spinach, thawed and thoroughly drained
• 1 cup marinated artichoke hearts, roughly chopped
• 1 cup shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 4 oz cream cheese, softened
• 2 cloves garlic, minced
• 2 tablespoons mayonnaise
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (optional, for brushing the top before baking)
• Chopped parsley (for garnish, optional)

These ingredients come together to create that classic creamy spinach-artichoke flavor, nestled between crispy and chewy sourdough sections — pure comfort food with a shareable twist.

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Step 1: Preheat and Prep the Bread

Preheat your oven to 375°F (190°C).
Place the sourdough boule on a cutting board. Using a serrated knife, make deep cuts across the bread in a crosshatch pattern, spacing them about 1 inch apart. Be careful not to slice all the way through — leave the bottom of the loaf intact so it stays together when pulled apart.

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Step 2: Make the Filling

In a mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, salt, and pepper. Mix until smooth.
Add the drained spinach, chopped artichokes, shredded mozzarella, and parmesan cheese. Stir well until all the ingredients are evenly incorporated.

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Step 3: Fill the Bread

Use a spoon or small spatula to gently stuff the cheesy spinach-artichoke filling into all the cuts and crevices of the sourdough loaf. Be generous! You want every bite to be gooey and flavorful.

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Step 4: Bake the Bread

Transfer the stuffed loaf onto a foil-lined baking sheet. Optionally, brush the top with a little olive oil for extra crispiness.
Wrap the loaf loosely in foil and bake for 15 minutes. Then uncover and bake for another 10 minutes, or until the cheese is bubbly and the edges of the bread are golden and crispy.

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Step 5: Garnish and Serve

Remove from the oven and let it rest for a minute or two. Sprinkle with chopped parsley if desired. Serve immediately while hot and gooey — just place it on a board and let everyone pull apart a piece!

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Notes

• Make it Ahead: You can prepare the filling up to a day in advance and store it in the fridge. Stuff the bread just before baking for the best texture.
• Go Cheese Crazy: Feel free to mix in other melty cheeses like provolone or Monterey Jack for an extra cheesy experience.
• Add Protein: Toss in cooked bacon bits or shredded rotisserie chicken to make it more hearty and satisfying.

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Watch Out for These Mistakes While Cooking

• Overstuffing One Section: Evenly distribute the filling across the entire loaf. Otherwise, some parts may be too cheesy while others are dry.
• Not Draining Spinach Enough: Excess water from spinach can make the bread soggy. Squeeze out every drop.
• Cutting Too Deep: Avoid slicing all the way through the bread — it should stay intact at the bottom to hold its shape.
• Skipping the Foil Tent: Baking the bread covered for the first 15 minutes helps the filling heat through without burning the top.
• Using Cold Cream Cheese: This makes it hard to blend and stuff. Let it soften at room temperature first.
• Not Serving Immediately: This pull-apart bread is best enjoyed hot and melty. If it sits too long, it can lose that irresistible gooey texture.

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What to Serve With Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread?

This bread can easily stand on its own, but if you're turning it into part of a meal or a larger spread, pair it with dishes and drinks that complement its creamy, cheesy goodness.

8 Recommendations

1. Tomato Basil Soup – The tangy warmth of this classic soup balances the richness of the bread perfectly.
2. Crisp Caesar Salad – A light, crunchy contrast that cleanses the palate and makes for a well-rounded meal.
3. Buffalo Chicken Wings – A great party pairing. The spice of the wings goes hand-in-hand with the creamy dip-inspired bread.
4. Charcuterie Board – Add this bread as the warm centerpiece to your cheese and meat board.
5. Roasted Vegetables – Serve alongside a tray of oven-roasted veggies for a comforting, colorful side.
6. White Wine or Sparkling Water – A cold glass of Sauvignon Blanc or even citrusy sparkling water helps cut through the richness.
7. Grilled Chicken Skewers – Lightly seasoned skewers balance the heavy flavors and add protein to the spread.
8. Fresh Fruit Platter – Grapes, berries, and sliced apples offer a sweet, fresh break between bites.

This pull-apart bread is a versatile appetizer that can swing from casual comfort to upscale entertaining with just a few thoughtful sides.

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Storage Instructions

If you happen to have leftovers (which is rare!), here’s how to store them for best results:

• Refrigerate: Wrap the cooled bread tightly in foil or place in an airtight container. It will keep in the fridge for up to 3 days.
• Reheat: To bring back the gooey texture, reheat in the oven at 350°F (175°C) for about 10–12 minutes, wrapped in foil. Avoid microwaving — it makes the bread chewy and unevenly heated.
• Freezing Not Recommended: Because of the creamy filling and sourdough texture, freezing can alter the structure and flavor negatively. Stick to enjoying it fresh or refrigerated.

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Estimated Nutrition

(Per serving, based on 8 servings)

• Calories: ~280
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 540mg
• Carbohydrates: 23g
• Fiber: 2g
• Sugars: 1g
• Protein: 9g

Keep in mind, values may vary based on the size of the loaf and exact ingredient brands used. For a lighter version, you can reduce the cheese or use low-fat alternatives.

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Frequently Asked Questions

1. Can I use fresh spinach instead of frozen?

Yes, absolutely. Just sauté the fresh spinach until wilted, then chop and squeeze out any excess moisture before mixing it into the filling.

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2. What if I don’t have sourdough bread?

You can substitute with any crusty round loaf, such as Italian bread, French boule, or even ciabatta. Just make sure it's firm enough to hold the filling.

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3. Can I make this pull-apart bread ahead of time?

You can prep the filling and cut the bread in advance, but it's best to stuff and bake it just before serving to maintain its crisp texture.

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4. Is this dish vegetarian?

Yes! This recipe is meat-free and vegetarian-friendly. Just check your cheese labels to ensure they’re free of animal rennet if that’s a concern.

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5. How can I make it spicier?

Add a pinch of red pepper flakes to the filling, or mix in chopped jalapeños or a splash of hot sauce for some kick.

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6. What cheeses can I use instead of mozzarella?

Provolone, Monterey Jack, Gruyère, or Fontina work beautifully. You can also mix multiple cheeses for extra depth of flavor.

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7. Can I serve this as a main dish?

While it's meant as an appetizer or side, adding a protein like chicken or bacon can turn it into a satisfying main, especially when served with soup or salad.

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8. How do I keep it warm during a party?

Wrap it in foil and keep it in a warm (but turned off) oven, or place it in a covered dish on a warming tray to retain heat without drying it out.

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Conclusion

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is comfort food at its finest — rustic, rich, and built to share. Whether you're hosting friends or just craving something indulgent and savory, this dish brings the iconic dip to a whole new level of deliciousness. Easy to make, fun to eat, and impossible to resist — it’s bound to become a go-to favorite for parties, holidays, or cozy nights in.

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