Description
A savory, cheesy pull-apart bread filled with creamy spinach artichoke dip. Perfect for parties and gatherings.
Ingredients
- 1 loaf sourdough bread (about 1 lb)
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 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 cup butter, melted
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut the sourdough bread into a grid pattern (about 1-inch cubes) without cutting through the bottom crust.
- In a medium bowl, mix together spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
- Stuff the spinach artichoke mixture into the cuts of the bread, making sure to fill each slit generously.
- Brush the top of the bread with melted butter and wrap in foil.
- Bake for 20 minutes, then uncover and bake for another 10-15 minutes until the bread is golden and the cheese is bubbly.
- Garnish with parsley if desired and serve warm.
Notes
You can customize the seasonings to taste. Add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American