Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is the ultimate shareable appetizer—warm, gooey, and packed with flavor. A crusty sourdough loaf is sliced and stuffed with a creamy spinach-artichoke filling, then baked until the cheese is melted and golden. I love how it pulls apart easily into cheesy, savory bites that are impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy in a snack: crispy bread, creamy dip, and plenty of melty cheese. It’s perfect for parties, game days, or a fun appetizer for a cozy night in. It looks impressive, smells amazing, and tastes even better—plus, I only need a handful of ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• One round sourdough bread loaf

• Fresh or frozen spinach (thawed and drained)

• Canned or jarred artichoke hearts (chopped)

• Cream cheese (softened)

• Sour cream or Greek yogurt

• Garlic (minced)

• Mozzarella cheese (shredded)

• Parmesan cheese (grated)

• Salt and black pepper

• Olive oil or melted butter (for brushing)

Directions

1. I preheat the oven to 375°F (190°C).

2. I use a serrated knife to cut the sourdough loaf into a grid pattern—deep slices in both directions—without cutting all the way through the bottom.

3. In a mixing bowl, I combine the cream cheese, sour cream, garlic, spinach, artichokes, mozzarella, Parmesan, salt, and pepper until smooth and well blended.

4. Using a spoon or my fingers, I stuff the mixture generously between all the bread cuts, making sure every pocket is filled.

5. I brush the top of the bread with olive oil or melted butter for extra crispiness.

6. I wrap the whole loaf loosely in foil and bake for 20 minutes. Then I uncover it and bake for another 10–15 minutes until the cheese is bubbly and the bread is golden.

7. I serve it hot and let everyone pull apart their own cheesy pieces.

Servings and timing

This recipe serves 6–8 as an appetizer. It takes about 15 minutes to prep and 30–35 minutes to bake—ready in under an hour.

Variations

Sometimes I add chopped jalapeños for a spicy kick or swap in different cheeses like fontina or cheddar for a flavor twist. I’ve also added cooked bacon bits or sun-dried tomatoes for more depth. For a lighter version, I use Greek yogurt instead of sour cream and low-fat cream cheese.

storage/reheating

I store leftovers wrapped tightly in foil in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F (175°C) for 10–15 minutes until hot and crispy again. I avoid the microwave—it makes the bread soggy.

FAQs

Can I make this ahead of time?

Yes! I assemble the bread (stuffing and all), wrap it in foil, and refrigerate. When I’m ready to serve, I just bake it straight from the fridge—adding a few extra minutes to the bake time.

Can I use a different type of bread?

Absolutely. I’ve used French bread, ciabatta, and even whole wheat boules. I just make sure it’s crusty and sturdy enough to hold the filling.

Can I use frozen spinach?

Yes, I thaw and squeeze out all the liquid before mixing it in. It works just as well as fresh.

Is this vegetarian?

Yes, as long as I’m using cheeses made without animal rennet. Always check the labels if that’s important for me.

What can I serve with this?

I often serve it with a fresh green salad or alongside other appetizers like veggie sticks, dips, or a charcuterie board.

Conclusion

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is warm, gooey, and packed with savory goodness in every bite. It’s one of those recipes that turns simple ingredients into something impressive and crave-worthy. Whether I’m hosting a party or just looking for a fun, flavorful snack, this pull-apart bread always steals the show.

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