why make this recipe
Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is a delicious and shareable dish perfect for parties, game nights, or a cozy family dinner. It combines the classic flavors of spinach and artichoke dip with warm, crusty sourdough bread, making it an irresistible treat. It’s easy to make, easy to eat, and full of cheesy goodness that everyone will love.
how to make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
Ingredients :
- 1 round sourdough bread
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for brushing)
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix well until all ingredients are combined.
- Cut the sourdough bread into a grid pattern, being careful not to cut all the way through the bottom.
- Stuff the cheese and spinach mixture into the cuts of the sourdough bread.
- Place the bread on a baking sheet and brush the outside with olive oil.
- Wrap the bread in aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the bread is golden brown.
- Serve warm, pulling apart pieces to enjoy.
how to serve Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
Serve this cheesy bread warm, right out of the oven. You can place it in the center of your table as a fun appetizer or snack. It pairs well with a fresh salad or some sliced vegetables. Guests can pull apart the pieces and enjoy them straight away.
how to store Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
If you have leftovers, you can wrap the bread in aluminum foil or store it in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to bring back its warm, gooey texture.
tips to make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
- Make sure the cream cheese is softened so it mixes easily with the other ingredients.
- You can adjust the spices to suit your taste, adding more red pepper flakes for extra heat.
- Feel free to add other ingredients like cooked chicken or sun-dried tomatoes for a twist.
variation
You can try using different types of cheese, like cheddar or gouda, for a different flavor. Additionally, you can swap the spinach and artichoke with other veggies like roasted red peppers or mushrooms.
FAQs
1. Can I make this bread ahead of time?
Yes, you can prepare the filling and cut the bread earlier in the day. Just stuff the bread and bake it when you’re ready to serve.
2. Can I freeze leftovers?
Yes, you can freeze the leftovers. Just wrap it tightly in foil or plastic wrap and place it in the freezer. Thaw before reheating.
3. What can I serve with this bread?
It goes well with dips like marinara or a simple salad. You can also serve it with some fresh veggies for dipping.
Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
A delicious and shareable dish combining classic spinach and artichoke dip flavors with warm, crusty sourdough bread. Perfect for parties or cozy family dinners.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 1 round sourdough bread
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for brushing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix well until all ingredients are combined.
- Cut the sourdough bread into a grid pattern, being careful not to cut all the way through the bottom.
- Stuff the cheese and spinach mixture into the cuts of the sourdough bread.
- Place the bread on a baking sheet and brush the outside with olive oil.
- Wrap the bread in aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the bread is golden brown.
- Serve warm, pulling apart pieces to enjoy.
Notes
Make sure the cream cheese is softened for easy mixing. Adjust spices to taste for a personalized kick. Additional ingredients like chicken or sun-dried tomatoes can be added for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg