This Spinach Artichoke Pull-Apart Bread is the ultimate comfort food, perfect for gatherings, cozy dinners, or just a casual night at home. It’s a delightful blend of creamy spinach and artichokes baked right inside fluffy bread, and the pull-apart style makes it fun and easy to share with friends and family. Imagine pulling apart the warm, cheesy layers, each bite oozing with flavor! Not only does it look impressive, but the flavors come together so well, making it hard to resist going back for seconds. Once you try it, you’ll understand why this dish becomes the star of the table. Get ready to make something truly special that’s sure to bring smiles to everyone’s faces!
Why This Recipe Works
This Spinach Artichoke Pull-Apart Bread combines the classic flavors of spinach and artichokes with a cheesy, buttery bread base. The unique pull-apart style makes it not only scrumptious but also fun to serve and share, perfect for gatherings or family dinners. Each pull reveals layers of cheesy goodness, making it an irresistible dish that everyone will love.
Why You’ll Love This Spinach Artichoke Pull-Apart Bread
The harmony of textures—from the warm, crusty bread to the creamy, cheesy filling—creates an unforgettable experience. Whether as an appetizer or a main dish, it’s a heartwarming crowd-pleaser that brings comfort and joy to any table. Plus, it’s easy to customize with your favorite ingredients, allowing for personal touches that make it your own.
Ingredients
- 1 (16-ounce) round Italian or sourdough bread
- 6 tablespoons butter, divided (use salted butter, or add salt once butter is melted)
- 4 cloves garlic, chopped, divided
- 1 tablespoon fresh parsley, chopped
- 10 ounces frozen spinach (use spinach labeled “leaf” or “chopped”)
- 8 ounces artichoke hearts, finely chopped (thaw first if using frozen)
- 1/4 cup mayonnaise
- 3/4 cup shredded Parmesan cheese
- 3/4 cup shredded mozzarella cheese
Preparing the Bread
Preheat Your Oven
First, preheat your oven to 350 degrees F. While the oven heats up, spray a sheet pan with nonstick cooking spray to prevent any sticking.
Cut the Bread
Take your serrated knife and gently cut slits in the bread, making cuts roughly 1 1/2 inches apart. Slice from top to bottom and left to right, but be careful not to cut all the way through the bottom. This keeps the bread whole, allowing for all the delicious filling to mix in.
Melt Butter with Garlic and Parsley
In a microwave-safe bowl, combine 3 tablespoons of butter, 2 cloves of chopped garlic, and parsley. Heat this mixture in the microwave for 1 to 2 minutes, just until the butter melts. Once melted, pour it over the prepared bread while gently moving the rows apart to let the butter soak in.
Preparing the Filling
Sauté Spinach and Garlic
Next, heat the remaining 3 tablespoons of butter in a saucepan over medium-high heat. Add the last 2 cloves of chopped garlic along with the spinach. Sauté for about 3 to 5 minutes until fragrant, making sure any excess liquid from the spinach has cooked off.
Mix in Artichokes and Cheeses
Add the chopped artichokes to the pan and heat until warmed through. After that, remove from heat and stir in the mayonnaise, Parmesan, and mozzarella. The mixture should be creamy and full of flavor, perfect for stuffing into the bread.
Stuff the Bread
Now, carefully stuff the cheesy filling into the slits of the bread. It’s easiest to use your hands, but a spoon can work if you’d prefer to keep things tidy. Each piece should be filled well, so everyone gets those tasty bites.
Baking the Bread
Cover and Bake
Cover the stuffed bread loosely with foil and place it in your preheated oven. Bake for about 30 minutes to get the filling bubbly and the bread warm.
Remove Foil and Finish
After 30 minutes, take off the foil and continue baking for another 5 to 10 minutes until the top is golden brown and crispy. This final step adds that crunchy texture that contrasts so well with the soft bread and creamy filling.
Serving Suggestions
Pair your Spinach Artichoke Pull-Apart Bread with a fresh garden salad or a steaming bowl of soup for a delightful meal. It also works wonderfully as an appetizer at parties when served with marinara sauce or tzatziki. The combination of flavors makes each bite a joy.
Tips for Success
- Use day-old bread for ideal consistency; it holds up better.
- Ensure the spinach is thoroughly squeezed to avoid a soggy filling.
- Don’t skip the garlic; it enhances the flavor profile immensely, making each bite tastier.
Variations
Feel free to mix in other ingredients such as sun-dried tomatoes, cooked bacon bits, or different cheeses like cheddar or feta for an exciting twist on this classic bread. The options are limitless, so get creative!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to retain its crispy texture. This bread is just as delicious the next day!
FAQs
Q1: Can I use fresh spinach instead of frozen?
A1: Yes, fresh spinach can be sautéed in the same manner as frozen spinach. Just be sure to chop it finely.
Q2: Can I prepare the bread ahead of time?
A2: Yes, you can prepare the filling in advance and stuff the bread just before baking. This makes it easier to serve when guests arrive.
Q3: How do I know when the bread is done?
A3: The bread is done when the top is golden brown and crispy to the touch, inviting you for a taste!
Q4: Can I freeze the unbaked bread?
A4: Yes, you can freeze the stuffed, unbaked bread and bake it straight from the freezer. Just add extra baking time as needed.
Q5: What else can I serve with this bread?
A5: This bread pairs well with a variety of dips, cheeses, or even a simple garlic butter sauce for dipping. It’s truly versatile!
This Spinach Artichoke Pull-Apart Bread is not only decadent but also a fantastic centerpiece for your gatherings. Its warm, cheesy goodness makes it a comforting dish that entices everyone around the table to indulge. Whether you’re planning a party or enjoying a quiet family meal, this dish will undoubtedly impress, offering a burst of flavor in every delectable pull. Enjoy making it, sharing it, and most importantly, savoring every bite!
Print
Spinach Artichoke Pull-Apart Bread
This comforting dish combines creamy spinach, artichokes, and melted cheeses within warm, fluffy bread. Perfect for gatherings or family dinners, it’s simple yet delightful.
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 1 (16-ounce) round Italian or sourdough bread
- 6 tablespoons butter, divided (use salted butter, or add salt once butter is melted)
- 4 cloves garlic, chopped, divided
- 1 tablespoon fresh parsley, chopped
- 10 ounces frozen spinach (use spinach labeled 'leaf' or 'chopped')
- 8 ounces artichoke hearts, finely chopped (thaw first if using frozen)
- 1/4 cup mayonnaise
- 3/4 cup shredded Parmesan cheese
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and prepare a sheet pan.
- Cut slits in the bread without cutting all the way through.
- Melt 3 tablespoons of butter with 2 cloves of garlic and parsley, then pour over the bread.
- Sauté remaining garlic and spinach in a saucepan, then mix in artichokes and cheeses.
- Stuff the mixture into the cut bread.
- Cover with foil and bake for 30 minutes, then bake uncovered for an additional 5-10 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Day-old bread helps maintain the structure.
Squeeze excess moisture from spinach to prevent sogginess.
Garlic enhances the dish’s flavor; don’t skip it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 8
- Cholesterol: 30
