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This classic Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread appetizer is always a crowd favorite. It may look intimidating but is actually so easy to make. Who doesn’t love warm sourdough bread and ooey, gooey cheese? This is a great appetizer for a get together or even as the bread dish to accompany your favorite meal. It also reheats nicely, IF there is any leftover. Try this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread, it’s sure to be the hit of the meal.
Ingredients:
- 1 loaf sourdough bread
- ½ cup artichoke hearts drained and chopped
- ½ cup frozen spinach thawed and squeezed dry
- ¼ cup sour cream
- ¼ cup cream cheese softened
- 1 cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Sourdough Bread:
- Using a sharp bread knife, slice the sourdough loaf into strips in a diagonal pattern, being careful not to cut all the way through. Then make cuts in the opposite direction to create a crosshatch design, without cutting through the bottom crust.
Make the Spinach Artichoke Mixture:
- In a bowl, combine the chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined. Set aside about ¼ of the mozzarella for topping the bread.
Stuff the Bread:
- Gently stuff the spinach and artichoke mixture into the crevices of the cut bread, pressing it in deeply. Use any remaining dip as a side or save it for another recipe.
Add the Cheese Topping:
- Sprinkle the reserved mozzarella cheese on top of the bread, letting some fall into the crevices.
Bake:
- Wrap the stuffed loaf in foil and place it on a baking sheet. Bake in the preheated oven for 10 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted and bubbly.
Serve:
- Let the bread cool slightly, then serve warm. Pull apart pieces to enjoy the gooey, cheesy goodness!
More Recipe Suggestions:
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Lemon Butter Spinach and Artichoke Chicken
Crispy Parmesan Artichoke Hearts
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
This classic Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread appetizer is always a crowd favorite. It may look intimidating but is actually so easy to make. Who doesn't love warm sourdough bread and ooey, gooey cheese? This is a great appetizer for a get together or even as the bread dish to accompany your favorite meal. It also reheats nicely, IF there is any leftover. Try this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread, it's sure to be the hit of the meal.
Ingredients
- 1 loaf sourdough bread
- ½ cup artichoke hearts drained and chopped
- ½ cup frozen spinach thawed and squeezed dry
- ¼ cup sour cream
- ¼ cup cream cheese softened
- 1 cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Sourdough Bread:
- Using a sharp bread knife, slice the sourdough loaf into strips in a diagonal pattern, being careful not to cut all the way through. Then make cuts in the opposite direction to create a crosshatch design, without cutting through the bottom crust.
Make the Spinach Artichoke Mixture:
- In a bowl, combine the chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined. Set aside about ¼ of the mozzarella for topping the bread.
Stuff the Bread:
- Gently stuff the spinach and artichoke mixture into the crevices of the cut bread, pressing it in deeply. Use any remaining dip as a side or save it for another recipe.
Add the Cheese Topping:
- Sprinkle the reserved mozzarella cheese on top of the bread, letting some fall into the crevices.
Bake:
- Wrap the stuffed loaf in foil and place it on a baking sheet. Bake in the preheated oven for 10 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted and bubbly.
Serve:
- Let the bread cool slightly, then serve warm. Pull apart pieces to enjoy the gooey, cheesy goodness!
