This Spinach Artichoke Pull-Apart Bread is a warm, cheesy, shareable appetizer inspired by the classic dip everyone loves. Stuffed with creamy spinach-artichoke filling and baked until golden and bubbly, it’s perfect for parties, game day, or cozy gatherings.
Ingredients
1 round loaf sourdough or rustic bread
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup chopped cooked spinach (well drained)
1 cup chopped artichoke hearts (drained)
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
2 tbsp melted butter
1 tbsp chopped fresh parsley (optional)
Instructions
Preheat the oven
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
Prepare the bread
Using a sharp knife, cut the bread into a crosshatch pattern, slicing almost all the way through but keeping the bottom intact.
Make the filling
In a bowl, mix the cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and black pepper until well combined.
Stuff the bread
Gently pull open the cuts in the bread and stuff the filling evenly throughout, making sure to get it deep into the crevices.
Butter and bake
Brush the top with melted butter. Wrap loosely in foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, until the cheese is melted and the bread is golden.
Serve
Remove from the oven, sprinkle with parsley if desired, and serve warm.
✨ Tip: Serve straight from the pan so everyone can pull off cheesy pieces while it’s hot and melty.
