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Cheesy Spinach & Artichoke Pull Apart Bread Party Favorite

Cheesy Spinach & Artichoke Pull Apart Bread Party Favorite

Warm pull-apart bread filled with creamy spinach, artichokes, and melted cheese—simple, cozy, and perfect for sharing at gatherings.
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Prep Time15 minutes
Cook Time20 minutes
Total Time40 minutes
Servings:4
Course:Main Course
Cuisine:American
Calories:360
Ingredients Method Notes

Ingredients
  

  • For the filling
  • 8 oz cream cheese softened
  • 1/2 cup sour cream or Greek yogurt for a slightly lighter tang
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 1 cup spinach cooked and squeezed very dry (frozen spinach works best)
  • 1 cup canned artichoke hearts drained and chopped
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 1/2 tsp kosher salt adjust to taste
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • For the bread
  • 1 large round sourdough loaf or boule
  • Choose a sturdy loaf that can hold filling without collapsing.
  • 2 tbsp melted butter
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley optional
  • Optional topping
  • Extra mozzarella or parmesan for the top highly recommended

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the spinach. Thaw frozen spinach and squeeze it very dry. It should feel almost crumbly, not wet.
  3. Mix the creamy base. In a bowl, stir softened cream cheese and sour cream until smooth and spreadable.
  4. Add cheese and flavor. Mix in mozzarella, parmesan, garlic, salt, pepper, and red pepper flakes if using.
  5. Fold in spinach and artichokes. Stir until evenly distributed. The mixture should be thick—like a sturdy dip that holds its shape on a spoon.
  6. Cut the bread. Place the loaf on a cutting board. Using a sharp knife, cut a crosshatch pattern (like a grid) across the top, cutting down but not all the way through. Keep the bottom intact so the loaf holds together.
  7. Open the cuts gently. Use your fingers to separate the bread slightly where you cut, making room for the filling.
  8. Stuff the loaf. Spoon filling into the cuts, pushing it down so it reaches inside. It’s okay if some stays on top—those spots get golden and bubbly.
  9. Brush with butter. Mix melted butter and olive oil, then brush over the top and into exposed corners. The bread should look lightly glossy.
  10. Top with extra cheese. Sprinkle mozzarella and parmesan over the loaf for a bubbly, golden top.
  11. Bake until bubbling. Bake 20–25 minutes, until the top looks melted and lightly browned. You’ll see cheese bubbling in the cracks and the edges turning golden.
  12. Finish and rest. Let the loaf rest 5 minutes. Sprinkle parsley, then serve warm. The bread should pull apart easily with creamy filling tucked inside.

Notes

The secret to making cheesy spinach & artichoke pull-apart bread party favorite feel effortless is to keep the filling thick and the bread structured. Spinach is usually the culprit when things turn watery, so give it real attention. Thaw it fully, then squeeze it until you’re surprised by how much water comes out. If it still feels damp, squeeze again. This one step protects the texture of the loaf and keeps the filling creamy instead of runny.
When mixing the filling, make sure the cream cheese is soft enough to blend smoothly. If it’s still cold, you’ll end up stirring too long, and the mixture won’t feel as spreadable. A quick microwave warm-up (10 seconds at a time) can help if you forgot to set it out. Once the base is smooth, add cheeses and seasonings, then fold in spinach and artichokes. The finished filling should sit on a spoon without sliding off. If it feels too loose, add a bit more Parmesan.
Cutting the loaf is where this recipe becomes “pull-apart.” Use a sharp serrated knife and make cuts deep enough to create pockets, but stop before you reach the bottom. Think of it as a bread bowl that’s still holding together. Gently pull open the cuts with your fingers and tuck the filling down inside. Don’t worry about perfection—this is rustic, and the charm is in the uneven bubbles and golden corners.
Brushing the top with butter and oil helps the bread toast and keeps the exposed edges from drying out. And that extra cheese on top isn’t just decoration—it creates a warm, bubbly lid that seals in moisture while still browning beautifully. You’ll know it’s ready when you see golden spots and bubbling cheese in the cracks. Let it rest five minutes so the filling sets slightly, then serve while it’s still warm enough to pull in soft, stretchy pieces.