Description
Indulge in this irresistibly cheesy Spinach Artichoke Dip Pull-Apart Bread that’s perfect for sharing at any gathering. A warm sourdough loaf filled with a creamy, flavorful spinach and artichoke dip.
Ingredients
Scale
Sourdough Loaf:
- 1 large round sourdough loaf
Spinach Artichoke Dip:
- 1 cup frozen chopped spinach (thawed and squeezed dry)
- 1 cup marinated artichoke hearts (drained and chopped)
- 4 ounces cream cheese (softened)
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Others:
- 2 tablespoons melted butter
- Chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Cut the Bread: Using a sharp bread knife, cut the sourdough loaf into a grid pattern without cutting through the bottom.
- Prepare the Dip: Mix spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper in a bowl.
- Stuff the Bread: Fill the bread cuts with the dip mixture and drizzle with melted butter.
- Bake: Wrap the loaf in foil, bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until golden.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- You can use fresh spinach instead of frozen—just sauté it first and drain well.
- For extra flavor, consider adding red pepper flakes or crumbled bacon.
- Pair with chips or veggie sticks to enjoy any leftover filling.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
