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Cheesy Spinach Artichoke Pull-Apart Bread: Easy Appetizer

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This cheesy spinach artichoke pull-apart bread is the ultimate crowd-pleasing appetizer. Soft, buttery bread cubes are stuffed with a creamy spinach artichoke dip and topped with gooey melted cheese, creating a warm, pull-apart dish that disappears first at any gathering.

Ingredients

Scale
  • 1 large loaf of sourdough bread (or French bread, about 16 ounces)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Using a serrated knife, cut the loaf of sourdough into 1-inch cubes without cutting all the way through the bottom crust (Hasselback style). If you cut through, arrange the pieces back together in the skillet.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
  4. Add the squeezed-dry spinach, chopped artichoke hearts, 1 cup of the shredded mozzarella (reserve the other cup for topping), Parmesan cheese, minced garlic, parsley, salt, pepper, and red pepper flakes (if using). Stir until evenly distributed.
  5. Gently pry apart the bread cubes and stuff the filling into the crevices, pushing it down between the cubes generously.
  6. Sprinkle the remaining 1 cup of mozzarella cheese over the top of the bread evenly.
  7. In a small bowl, mix the melted butter with a tiny pinch of salt. Brush this over the exposed bread cubes.
  8. Cover the skillet or baking dish tightly with aluminum foil. Bake for 20 minutes.
  9. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown and the bread edges are crispy.
  10. Let the bread cool in the skillet for 5-10 minutes before serving. The bread should pull apart easily, with long, cheesy strings.

Notes

Squeeze the spinach dry to avoid a watery filling. Use day-old bread for best texture. Let the bread rest after baking to allow the filling to set. For make-ahead, assemble up to 24 hours in advance and refrigerate; add 5-10 minutes to covered baking time.

Nutrition

Keywords: spinach artichoke pull-apart bread, cheesy pull-apart bread, easy appetizer, party appetizer, spinach artichoke dip bread, game day appetizer

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