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Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

This gooey, cheesy pull-apart bread combines spinach and artichokes in a delicious sourdough loaf, perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Bread and Filling
  • 1 large round sourdough loaf Choose a round artisan loaf for best results.
  • 2 cups fresh spinach, chopped
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup mozzarella cheese, shredded
  • ½ cup cream cheese, softened Can substitute with ricotta or Greek yogurt.
  • 1 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped For garnish.
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the sourdough loaf into a crisscross pattern, being careful not to cut all the way through the bottom.
  3. In a bowl, combine spinach, artichokes, mozzarella, cream cheese, Parmesan, garlic, and olive oil. Season with salt and pepper.
  4. Stuff the cheese filling between the cuts in the sourdough loaf.
  5. Wrap the loaf in aluminum foil, if desired.
  6. Place the loaf on a baking sheet and bake for 20-25 minutes until the cheese is melted and bubbly.
  7. Remove from the oven, let cool, and sprinkle with parsley before serving.

Notes

You can prepare this bread a few hours in advance and refrigerate before baking. Add crushed red pepper flakes for a spicy kick or sun-dried tomatoes for extra flavor.