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Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

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A crowd-pleasing blend of cheesy spinach and artichoke filling stuffed in warm, crusty sourdough bread, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 loaf sourdough bread
  • 1/2 cup artichoke hearts, drained and chopped
  • 1/2 cup frozen spinach, thawed and squeezed dry
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Using a sharp bread knife, slice the sourdough loaf into strips in a diagonal pattern, careful not to cut all the way through. Make cuts in the opposite direction to create a crosshatch design.
  3. In a bowl, combine the chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper, mixing until smooth. Set aside 1/4 of the mozzarella for topping.
  4. Stuff the spinach and artichoke mixture into the crevices of the cut bread, pressing it in deeply.
  5. Sprinkle the reserved mozzarella cheese on top.
  6. Wrap the loaf in foil and bake for 10 minutes; then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  7. Let cool slightly, then serve warm by pulling apart pieces to enjoy.

Notes

To enhance flavor, try toasting the bread lightly before adding the filling. This adds a crunchy texture. Be generous with your cheese for maximum gooeyness.

Nutrition

Find it online: https://sourdoughvoyage.com/cheesy-spinach-artichoke-pull-apart-bread/