Spinach Artichoke Pull-Apart Bread
All the glory of spinach artichoke dip baked into a golden, tearable loaf. Creamy, cheesy, and slightly messy in the best way.
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.
Notes
Use pre-shredded cheese and jarred artichokes to save time. Add fontina or provolone for extra cheese pull. Skip red pepper flakes for toddler-friendly pieces.