Spinach Artichoke Dip Pull-Apart Bread
This delicious bread combines the classic flavors of spinach artichoke dip with freshly baked bread, making it an impressive, shareable dish for any gathering.
Ingredients
For the bread
- 1 round loaf round loaf sourdough bread
- 2 tbsp butter, melted For brushing on top
For the dip mixture
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup spinach, chopped
- 1/2 cup marinated artichoke hearts, chopped
- 2 cloves garlic, minced
- Salt & black pepper Salt & black pepper, to taste Adjust according to preference
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the bread diagonally in a crisscross pattern without cutting all the way through.
- In a bowl, mix cream cheese, sour cream, spinach, artichokes, garlic, mozzarella, Parmesan, salt, and pepper until creamy.
- Gently stuff the mixture into the bread crevices.
- Brush the top with melted butter.
Baking
- Wrap the bread in foil and bake for 20 minutes.
- Uncover and bake for an additional 5-10 minutes until golden and gooey.
- Serve warm and pull apart to enjoy.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in the oven at 350°F (175°C) until heated through. You can also freeze the prepared bread before baking; bake directly from the freezer, adding a few extra minutes to the cooking time.