Spinach Artichoke Pull-Apart Bread – Amazing Party Appetizer (2025)

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Spinach Artichoke Pull-Apart Bread is the kind of warm, cheesy comfort that brings everyone to the table — and keeps them coming back for more. Stuffed with creamy spinach dip and baked until golden and bubbly, it’s the ultimate appetizer for any occasion. Whether it’s game night, a holiday gathering, or just a cozy evening in, this bread delivers irresistible flavor in under an hour.

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A Bread to Remember: The Story Behind the Recipe

A Cozy Memory with a Cheesy Center

I still remember the first time I made this Spinach Artichoke Pull-Apart Bread. It was a chilly evening, and we had a couple of friends coming over for board games. I had a jar of marinated artichokes, some leftover mozzarella, and half a loaf of sourdough staring at me from the counter. In a flash of inspiration — and hunger — I pulled everything together into one warm, crusty masterpiece.

By the time the bread came out of the oven, the kitchen smelled like a garlic-cheese fantasy. We didn’t even make it to the table; everyone just gathered around the baking sheet and tore pieces off in minutes. From that night on, it became a tradition.

Even today, when I’m short on time but still want to serve something absolutely crowd-pleasing, this is my go-to. The combination of creamy cheeses, savory spinach, and the slight tang of artichokes is simply irresistible.

What Makes This Recipe So Special

What sets this bread apart? It’s the perfect blend of flavors, textures, and ease. You don’t need to fuss over dough or complicated prep. Just a good crusty loaf — I prefer sourdough — and a mixture of creamy, garlicky, cheesy spinach-artichoke filling.

Even better, the dip does double-duty. Whatever doesn’t fit inside the bread? Serve it on the side. I often serve it alongside Spinach and Artichoke Wonton Cups when I’m aiming to build a cohesive appetizer spread.

You can also prepare it ahead, making it a stress-free favorite for parties. If you’re into creative bread dishes, try pairing it with Italian Ravioli with Spinach, Artichokes & Sun-Dried Tomatoes for a table full of greens and gooey goodness.

Spinach Artichoke Pull-Apart Bread served on rustic board
Warm, cheesy pull-apart bread perfect for any gathering

Ingredients & Preparation: The Cheesy Details

Ingredients You’ll Need

Here’s what goes into the gooey, melty center of our pull-apart dream:

Ingredient Amount
Sourdough bread (round loaf) 1
Artichoke hearts ½ cup, drained
Frozen spinach ½ cup, thawed & squeezed dry
Sour cream ¼ cup
Cream cheese ¼ cup
Mozzarella cheese 1 cup, shredded
Parmesan cheese ½ cup, shredded
Garlic powder 1 tsp
Salt & Pepper To taste

Feel free to adjust your cheeses. Some folks love swapping mozzarella for Monterey Jack or a sharp white cheddar.

Tools & Smart Substitutions

All you’ll need are a bread knife, mixing bowl, spatula, and foil. A silicone pastry brush helps when tucking that mixture deep into the bread crevices, but your hands work just fine too.

Prefer fresh spinach? Sauté it down and squeeze out the liquid. No sour cream? Greek yogurt steps in perfectly. You could even switch to a crusty baguette and slice it fan-style if you prefer.

If you’re prepping a full vegetarian dinner, this pairs beautifully with Baked Spinach Mushroom Quesadillas or Creamy Ricotta and Spinach Stuffed Sweet Potatoes.

Step-by-Step Instructions & Cheesy Tips

How to Make Spinach Artichoke Pull-Apart Bread

Step 1:
Preheat your oven to 350°F.

Step 2:
Using a sharp bread knife, cut the loaf in diagonal strips without slicing all the way through. Then cut crosswise diagonals to create diamond-shaped pockets.

Step 3:
Mix all ingredients in a bowl, setting aside a bit of the mozzarella and parmesan for topping.

Step 4:
Stuff as much filling as you can into the crevices of the bread. Really get it in there — every nook counts!

Step 5:
Sprinkle remaining cheese over the top, focusing on those gaps.

Step 6:
Wrap the loaf in foil and bake for 10 minutes. Then unwrap and bake for another 10–15 minutes until golden and bubbling.

Let it cool slightly before serving — just enough to avoid burning your fingers.

Tips for Perfection

  • Use dry spinach. Squeeze out all the water to prevent sogginess.

  • Add heat. A pinch of crushed red pepper adds zing.

  • Bake uncovered at the end. This gives you that irresistible crusty top.

For another veggie-packed comfort dish, try the Spinach Zucchini Chickpea Bake — it’s hearty and freezer-friendly too.

How to Serve, Store & Pair This Dish

What Goes Well With This Cheesy Bread

This bread is satisfying on its own, but it shines brightest on a shared table. Pair it with fresh dips like hummus or olive tapenade.

I often serve it with Spaghetti with Garlic and Spinach for a complete veggie-forward dinner.

When guests drop by, I round things out with Cheesy Stuffed Artichoke Bottoms to keep the artichoke love flowing.

You can even slice it thinner and serve with soups like tomato basil, creamy potato, or a garlic-infused chicken broth for dunking.

Spinach bread sliced and served on wooden board
Ready to make it? Grab the recipe below

Storing & Reheating Leftovers

Have leftovers? Wrap tightly in foil and refrigerate for up to 3 days.

To reheat:

  • Oven: Bake at 325°F for 10 minutes.

  • Air fryer: Toast for 4–5 minutes at 350°F.

Avoid the microwave — it makes the bread chewy instead of crusty.

Bonus tip: Got extra dip? Warm it separately and serve with chips or crackers on the side.

If you’re in a spinach mood, you’ll also love these Spinach Garlic Meatballs Stuffed with Mozzarella.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Stuff the bread and wrap it in foil. Keep it chilled until ready to bake.

Can I freeze it?
Definitely. Wrap tightly in foil and freeze for up to a month. Bake from frozen at 325°F for 20–25 minutes.

What’s the best bread to use?
A round or oval crusty sourdough works best, but French bread or Italian loaves work too.

Can I add meat?
Absolutely — chopped cooked bacon or pancetta mixes in perfectly with the filling.

Final Thoughts: The Comfort Food You’ll Crave Again

There’s something deeply satisfying about tearing into warm, gooey Spinach Artichoke Pull-Apart Bread. Whether it’s served at your next gathering or enjoyed solo on a cozy night, this dish never disappoints.

If you loved this, check out my Mediterranean Chicken with Artichokes and Asparagus or the vibrant Twice Baked Sweet Potatoes with Spinach and Mushroom.

Have you made this recipe? Please rate it, leave a comment, and share your photo on Pinterest: https://www.pinterest.com/recipesbysylvia/. Your feedback makes my kitchen even better!

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Spinach artichoke pull-apart bread with melted cheese

Spinach Artichoke Pull-Apart Bread


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  • Author: Sylvia
  • Total Time: 40
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Spinach Artichoke Pull-Apart Bread is warm, cheesy, and packed with creamy spinach-artichoke dip stuffed into every crusty crevice. Perfect for game night, holidays, or cozy evenings.


Ingredients

• 1 loaf sourdough bread

• ½ cup artichoke hearts, drained

• ½ cup frozen spinach, thawed and squeezed dry

• ¼ cup sour cream

• ¼ cup cream cheese

• 1 cup shredded mozzarella cheese, divided

• ½ cup shredded Parmesan cheese

• 1 teaspoon garlic powder

• Salt and pepper, to taste


Instructions

1. Preheat the oven to 350°F.

2. Using a sharp knife, cut the bread diagonally into strips without slicing all the way through.

3. Cut again in the opposite direction to create diamond-shaped crevices.

4. Mix all ingredients in a bowl, reserving ¼ of the cheese for topping.

5. Stuff the spinach dip into the bread’s crevices generously.

6. Top the bread with the remaining cheese, focusing on filling any gaps.

7. Wrap the loaf in foil and bake for 10 minutes.

8. Remove foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.

9. Let cool slightly before serving.

Notes

– Use any round or oval crusty bread — sourdough works great.

– Try different cheeses like Monterey Jack or sharp cheddar.

– Save any extra dip to serve on the side.

– This recipe can be made ahead and baked when ready.

– Freezable before baking for easy prep.

  • Prep Time: 15
  • Cook Time: 25
  • Method: Oven
  • Cuisine: American

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