Name: Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Bliss
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 round Sourdough Boule (This forms the essential base for our dish, providing structure and that delightful chewiness.); 1 cup Frozen Spinach (Thawed and squeezed dry); 1 cup Canned Artichoke Hearts (Chopped); 4 oz Cream Cheese (Softened); 1/4 cup Sour Cream (You can use Greek yogurt as a lighter substitute.); 1 cup Shredded Mozzarella Cheese (Melts perfectly for that gooey, stretchy goodness.); 1/4 cup Grated Parmesan Cheese (Imparts a sharp cheesy note.); 2 cloves Garlic (Minced); 1/2 teaspoon Salt (Essential for balancing flavors.); 1/4 teaspoon Black Pepper (Provides a mild kick of spice.); 2 tablespoons Olive Oil or Melted Butter (Used for brushing on top to enhance browning.)

In the midst of a bustling kitchen, the enticing aroma of baked bread mingles with the savory scent of garlic and cheese, instantly whisking me away to cozy gatherings with friends. Today, I’m excited to share a delightful recipe for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread—a mouthwatering combination that embraces comfort and indulgence. This vegetarian appetizer not only promises to be a crowd-pleaser but also offers the joy of interactive dining as you pull apart each cheesy, gooey piece. Perfect for game nights or intimate dinners, this dish transforms simple ingredients into a stunning centerpiece that invites laughter and conversation. So, what’s stopping you from making everyone’s favorite cheesy creation? Let’s dive into the kitchen and get started!

Why is this bread a must-try?

Irresistible flavor: This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is packed with creamy, cheesy goodness that everyone will love.

Easy to make: With straightforward steps and simple ingredients, this recipe allows bakers of all levels to shine.

Great for sharing: Perfect for parties or cozy nights in, it’s designed to be pulled apart and enjoyed together, sparking joy and conversation.

Versatile options: Feel free to personalize your creation by adding jalapeños for spice or experimenting with different cheeses.

Make-ahead friendly: You can assemble it a few hours in advance, making hosting stress-free. For another cheesy treat, try serving it alongside our delicious Cheesy Spinach Ricotta!

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Ingredients

For the Bread
Round Sourdough Boule – This forms the essential base for our dish, providing structure and that delightful chewiness.
For the Filling
Frozen Spinach (1 cup, thawed and squeezed dry) – Adds a savory, leafy flavor and moisture; make sure to remove excess moisture to avoid sogginess.
Canned Artichoke Hearts (1 cup, chopped) – Contributes a subtle sweetness and unique texture.
Cream Cheese (4 oz, softened) – Provides a creamy base that binds the ingredients together beautifully.
Sour Cream (1/4 cup) – Adds a nice tang and moisture; you can use Greek yogurt as a lighter substitute.
Shredded Mozzarella Cheese (1 cup) – Melts perfectly for that gooey, stretchy goodness; consider fontina for a richer flavor.
Grated Parmesan Cheese (1/4 cup) – Imparts a sharp, cheesy note that complements the filling well.
Garlic (2 cloves, minced) – Enhances the overall flavor with aromatic notes.
Salt (1/2 teaspoon) – Essential for balancing flavors.
Black Pepper (1/4 teaspoon) – Provides a mild kick of spice.
Olive Oil or Melted Butter (2 tablespoons) – Used for brushing on top to enhance browning; both options work beautifully.

Now that you have everything you need, you’re just a few steps away from pulling apart cheesy bliss!

Step‑by‑Step Instructions for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This temperature ensures a beautifully baked loaf that is golden brown with melted cheese inside. While the oven heats up, gather your ingredients and equipment, including a serrated knife and mixing bowl for the upcoming steps.

Step 2: Prepare the Sourdough
Using the serrated knife, carefully cut the round sourdough boule in a grid pattern, making deep cuts without slicing all the way through. Aim for about 1-inch squares to create easy pull-apart sections. This step is crucial for the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread, allowing the filling to seep in beautifully.

Step 3: Make the Filling
In a mixing bowl, blend the softened cream cheese, sour cream, drained spinach, chopped artichoke hearts, minced garlic, half of the mozzarella, and half of the parmesan. Season with salt and pepper, stirring until the mixture is smooth and well combined. This creamy filling is what makes the bread irresistibly gooey and flavorful.

Step 4: Stuff the Bread
Generously stuff the spinach and artichoke filling into the cuts of the bread. Ensure each section is filled to the brim for the ultimate cheesy experience. The filling should visibly peek out from the cuts, showcasing the delicious ingredients of your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread.

Step 5: Add More Cheese
Sprinkle the remaining mozzarella and parmesan cheese over the top of the stuffed sourdough. This additional layer of cheese will melt and create a deliciously gooey topping, enhancing the decadent taste of your dish. It will also add a lovely, cheesy crust that is simply irresistible.

Step 6: Brush with Oil or Butter
Using a pastry brush, gently coat the outside of the loaf with melted butter or olive oil. This step not only helps with browning but also adds a rich flavor to your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread. Be generous, as this will contribute to a delightful crispy crust.

Step 7: Wrap for Baking
Wrap the loaf loosely in aluminum foil, ensuring there is some opening for steam to escape. This allows the cheese to bubble while keeping the bread’s crust from becoming too hard. Proper wrapping is key for achieving the perfect consistency as you bake the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread.

Step 8: Bake the Bread
Place the wrapped loaf in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden. For an extra crispy finish, open the foil for the last 5 minutes of baking. The aroma will fill your kitchen, signaling that your delicious Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is ready to be enjoyed.

Step 9: Serve Warm
Once baked, remove the bread from the oven and let it cool slightly before serving. To enjoy, pull apart the cheesy bites and savor the gooey goodness. This delightful appetizer is best served warm, allowing the flavors to shine and inviting everyone to dig in together around the table!

How to Store and Freeze Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Room Temperature: Store any leftover bread wrapped in foil for up to 2 days at room temperature to keep it fresh and flavorful.

Fridge: If not consumed within two days, place the bread in an airtight container in the refrigerator for up to 3 days. This will help prevent it from drying out.

Freezer: For longer storage, wrap the bread tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating: To reheat, place the bread in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This orients the cheese to gooey perfection, restoring its delightful texture.

What to Serve with Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Imagine a gathering where laughter and delicious aromas fill the air, and as you feast your eyes on the bubbly bread, you’re already dreaming of the perfect companions to enhance this delightful experience.

Crispy Garden Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette balances the richness of the cheesy bread. The crispy vegetables brighten every bite.
Creamy Tomato Soup: A warm bowl of tomato soup adds a comforting touch, contrasting beautifully with the cheesy pull-apart bread. The deep flavors meld together, creating a perfect spoonful.
Garlic Butter Roasted Vegetables: Roasted veggies coated in garlic butter add both color and flavor to your meal. Their caramelized edges and earthy tones marry exceptionally well with the bread.
Sparkling White Wine: A glass of chilled sparkling wine elevates the entire dining experience. The effervescence cuts through the richness and refreshes your palate with every sip.
Fruit and Cheese Platter: Pairing assorted cheeses and fresh fruits alongside creates an inviting spread. This complementary dish brings together contrasting textures and flavors that guests will adore.
Chocolate Fondue: For dessert, a warm chocolate fondue invites guests to indulge. Sweet and gooey, it’s a fun way to cap off an evening filled with savory bites.
Homemade Pickles: The tangy crunch from zesty pickles adds an exciting contrast to the creamy flavors of the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread, enhancing every mouthful.

Each of these pairings brings its unique flavor and texture, turning your gathering into a memorable culinary celebration!

Variations & Substitutions for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Feel free to customize your delicious creation with these tasty twists that elevate the flavors and cater to different preferences!

Spicy Kick: Add finely chopped jalapeños for a delightful heat that plays beautifully with the creamy filling. Spice things up and watch your guests’ eyes light up with joy!
Meat Lover’s Delight: Incorporate cooked, crumbled bacon or diced ham for an added savory depth. The combination of cheesy goodness and smoky meat is simply irresistible.
Dairy-Free: Substitute cream cheese and sour cream with a plant-based cream cheese and cashew yogurt for a scrumptious vegan option. You won’t even miss the dairy!
Gluten-Free: Swap the sourdough boule for a gluten-free artisan bread to cater to dietary restrictions. Enjoy the same gooey goodness without compromising on taste!
Herbaceous Twist: Add fresh herbs like dill or basil to the filling for a fragrant herbaceous note. This will brighten the flavor of your pull-apart bread, making it a true standout.
Cheese Yourself Happy: Experiment with different types of cheese such as sharp white cheddar or gouda for unique flavor profiles. Each cheese will bring its own character to this crowd-pleaser!
Nutty Texture: For extra crunch, toss in some chopped walnuts or pecans. The added nutty texture provides a surprising element alongside the creamy filling.
Vegetable Medley: Include diced bell peppers, mushrooms, or sun-dried tomatoes for added color and flavor. The more veggies, the merrier, adding to the cheerful vibe of this lovely appetizer!

With these delightful variations, your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread will always be a hit. For more cheesy dishes, check out our scrumptious Cheesy Mac Meatloaf or Butter Beef Spinach Tortellini. Happy cooking!

Expert Tips for Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Draining Spinach: Ensure spinach is thoroughly drained after thawing. Excess water can dampen the bread, leading to undesirable sogginess.
Pre-assembly Tip: You can prepare the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread ahead of time. Assemble it up to 6 hours in advance and refrigerate before baking.
Watch the Baking Time: Keep an eye on the bread in the oven. Baking too long can lead to a hard crust; open the foil during the last 5 minutes for perfectly melted cheese.
Reheating Leftovers: For the best texture, reheat any leftover bread in the oven. Microwaving can make the crust soft, losing that delightful pull-apart quality.
Flavor Variations: Feel free to mix it up! Add jalapeños for a spicy kick or try different cheeses to personalize your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread for your gatherings.

Make Ahead Options

These Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread are a fantastic meal prep option for busy cooks seeking ease without sacrificing flavor! You can prepare the filling and stuff the bread up to 6 hours in advance—just wrap it tightly in foil and refrigerate to keep it fresh. This method allows the flavors to meld beautifully while ensuring the bread remains soft. When you’re ready to serve, simply bake it directly from the fridge (you may need to add a few extra minutes to the cooking time) and enjoy that gooey, cheesy goodness right out of the oven. You’ll love how this dish transforms gatherings into stress-free moments filled with deliciousness!

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread Recipe FAQs

What type of sourdough bread should I use?
I recommend using a round sourdough boule for the best texture and flavor. This type of bread offers a chewy interior while preventing sogginess. If you can’t find sourdough, dense artisan styles can work, but make sure they hold up under stuffing.

How should I store leftovers?
To keep your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread fresh, wrap any leftovers in foil and store at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to 3 days.

Can I freeze the bread?
Absolutely! To freeze, wrap the bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating it in the oven at 350°F (175°C) for about 10-15 minutes.

Why is my bread soggy?
Sogginess often results from excess moisture in the spinach. Be sure to thoroughly drain and squeeze the thawed spinach to remove any water before mixing. If the bread still doesn’t hold up, try baking it a little longer, opening the foil in the last few minutes for a crispy crust.

Are there any dietary considerations?
If you’re accommodating dietary restrictions, feel free to substitute Greek yogurt for sour cream, or use gluten-free artisan bread to make the recipe gluten-free. Also, always check for allergies, particularly with canned artichokes, as some may have added preservatives or allergens.

Can I prepare this bread ahead of time?
Yes! You can assemble your Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread up to 6 hours in advance. Once assembled, simply cover it tightly and refrigerate until you’re ready to bake. This makes hosting stress-free and lets the flavors meld beautifully!