There are foods that politely wait for you to serve them. And then there are foods that get grabbed before you’ve finished setting the table. This spinach artichoke pull-apart bread is firmly in the second category.
It’s everything you love about spinach artichoke dip, but baked directly into a crusty loaf so no one has to pretend they’re done dipping. Creamy, stretchy, bubbling, and unapologetically rich. The kind of thing that makes people linger in the kitchen and forget there was ever a seating plan.
If you’re craving extra-cheesy comfort that still feels like you meant to make it, this one delivers.
Why You’ll Love This Spinach Artichoke Pull-Apart Bread
- All the flavor of spinach artichoke dip with zero bowl scraping
- Extra cheesy in a way that feels intentional, not chaotic
- Perfect for dinner parties, game days, or “accidentally invited people over” nights
- Pull-apart format means no knives, no rules, no pressure
- Feels indulgent but uses familiar, unfussy ingredients
This is party bread energy with couch-night accessibility.
Tips, Tricks, and Variations
Use a sturdy loaf. Sourdough or a crusty Italian round holds its shape and gives you those dramatic cheese pulls. Soft sandwich bread will surrender immediately.
Dry the spinach aggressively. Squeeze it like it owes you money. Excess water is the only real enemy here.
Want it even richer? Add a handful of shredded fontina or provolone to the filling for extra melt and drama.
If you love a little heat, red pepper flakes or a spoon of Calabrian chili paste folded into the cheese works beautifully.
For a make-ahead option, stuff the bread earlier in the day, wrap tightly, and bake just before serving. Freshly baked is where the magic lives.
Serving and Pairings
Serve it hot, straight from the pan, while the cheese is still glossy and molten. A crisp white wine, something bubbly, or even a cold beer cuts through the richness nicely.
If you want to pretend balance exists, add a simple green salad nearby. It will be ignored, but the gesture counts.
Leftovers reheat surprisingly well in the oven, though cold pieces eaten standing at the counter are also valid.
FAQ
Can I make spinach artichoke pull-apart bread ahead of time?
Yes. Assemble the bread and refrigerate it tightly wrapped for up to 12 hours. Bake just before serving for best texture and melt.
Can I use fresh spinach instead of frozen?
Absolutely. Wilt it first, then squeeze out as much moisture as possible before mixing it into the cheese.
What’s the best bread for pull-apart bread?
A crusty round loaf like sourdough or Italian bread works best. You want structure, chew, and enough strength to hold all that cheese.
Spinach Artichoke Pull-Apart Bread
Ingredients
Bread Base
- 1 large round sourdough boule or crusty Italian loaf
- 3 tablespoons unsalted butter melted
Spinach Artichoke Filling
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella
- 1/2 cup freshly grated parmesan
- 1/2 cup chopped marinated artichoke hearts well-drained
- 1 cup frozen spinach thawed and squeezed very dry
- 2 cloves garlic finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes optional
Finish
- Olive oil for drizzling
- Extra parmesan for topping
- Flaky salt optional
Instructions
- Preheat oven to 375°F. Line a small baking dish or skillet with foil or parchment.
- Using a serrated knife, cut the bread into a deep crosshatch pattern about 1 inch apart, without cutting all the way through the bottom.
- In a bowl, mix cream cheese, mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, and red pepper flakes until evenly combined.
- Gently stuff the cheesy mixture into all the cuts in the bread, distributing it evenly.
- Brush the top generously with melted butter, letting it drip into the cracks.
- Cover loosely with foil and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes, until the cheese is bubbling and the top is deeply golden.
- Finish with a drizzle of olive oil, extra parmesan, and flaky salt if desired. Serve hot.