Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Save this recipe on:

If you’ve ever wished your favorite dip could become an entire meal, this Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread makes that dream a reality. With golden, crusty sourdough as the base and pockets of creamy spinach-artichoke filling tucked between each bite-sized cube, this dish is equal parts comforting and show-stopping.

Perfect for gatherings, game days, or a cozy evening with a glass of white wine, this pull-apart bread is gooey, flavorful, and endlessly satisfying. Serve it as a shareable appetizer or a fun side dish that will disappear faster than you can say “cheese.”

---

What Kind of Bread Should I Use?

A round sourdough loaf is ideal for this recipe because of its chewy texture and sturdy crust. It holds up to the moisture of the filling without getting soggy, and the tangy flavor complements the creamy, cheesy filling perfectly. You can also try French boule or any dense artisan-style bread, but sourdough gives the best result.

---

Ingredients for the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

• Sourdough Boule: The star of the show, with its crusty exterior and soft interior, perfect for pulling apart.
• Frozen Spinach (thawed and drained): Adds earthy greens to balance the richness of the cheese.
• Canned Artichoke Hearts: Brings a tender, slightly tangy flavor that plays so well with the cheeses.
• Cream Cheese: This makes the base irresistibly creamy and helps bind the filling.
• Sour Cream: Adds tang and lightness to the otherwise rich filling.
• Mozzarella Cheese: For that ultimate cheese pull in every bite.
• Parmesan Cheese: Adds a sharp, nutty contrast to the mozzarella.
• Garlic: Infuses each pocket with flavor.
• Salt & Pepper: Season to taste, always.
• Olive Oil or Butter (for brushing): Helps crisp up the top and makes the flavor pop.

---

How To Make the Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Step 1: Prep the Bread

Using a serrated knife, carefully cut the sourdough boule in a grid pattern. Cut deep enough to reach near the bottom without slicing through completely. You want to create pull-apart cubes that remain attached at the base.

Step 2: Make the Filling

In a mixing bowl, combine the softened cream cheese, sour cream, garlic, drained spinach, chopped artichoke hearts, half the shredded mozzarella, and half the parmesan. Mix until smooth and well incorporated. Season with salt and pepper to taste.

Step 3: Fill the Bread

Using a spoon (or clean hands), gently stuff the spinach and artichoke mixture between the cuts of the bread. Make sure every crevice gets filled so every pull has a generous bite of filling.

Step 4: Top with Cheese

Sprinkle the remaining mozzarella and parmesan over the top of the stuffed bread. This creates a beautiful cheesy crust when baked.

Step 5: Brush and Wrap

Brush the outside of the bread with melted butter or olive oil. Wrap the entire loaf loosely in foil, allowing the top to remain open slightly so the cheese can brown.

Step 6: Bake

Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is bubbly and golden. For extra crispiness, open the foil fully in the last 5 minutes.

Step 7: Serve Hot

Remove from the oven and serve immediately while the cheese is gooey and melty. It pulls apart perfectly and makes a gorgeous centerpiece.

---

How to Serve and Store Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Serving Tips:

Serve this bread straight from the oven while the cheese is molten and the bread edges are crispy. You can place it on a wooden cutting board or in a shallow bowl lined with parchment. Pair with a crisp white wine, a sparkling lemonade, or alongside a soup or salad for a full meal.

Storing Leftovers:

Wrap any leftovers tightly in foil and store in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through. Avoid microwaving—it softens the crust too much and won’t bring back that signature crisp.

---

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to cook it down and squeeze out as much moisture as possible before mixing it in. You want to avoid any sogginess.

What can I use instead of sour cream?

Greek yogurt works well as a substitute for sour cream if you want a lighter option with a bit of protein.

Can I prep this ahead of time?

Yes, you can assemble the bread and keep it wrapped in the fridge for up to 6 hours before baking. Just bring it to room temp before popping it in the oven.

Can I make this gluten-free?

Yes! Just use a gluten-free artisan-style round loaf that holds structure well when cut.

Is it freezer friendly?

While you can freeze it, the texture is best when fresh. If freezing, wrap tightly and reheat in the oven from frozen—expect a slightly softer crust.

What cheeses can I substitute?

Try fontina for meltiness or sharp white cheddar for extra flavor. Just keep the cream cheese for the creamy base.

---

Want More Bread Ideas?

If you love this savory, cheesy bread recipe, you’ll definitely want to check out these other comforting, flavor-packed ideas:

• Red Lobster’s Cheese Biscuit Loaf for buttery, flaky cheddar biscuit goodness.
• Parmesan and Spinach Cheese Twists with a crisp, flaky twist on spinach.
• Pull-Apart Mozzarella Stuffed Soft Pretzels for a gooey handheld snack.
• Philly Cheesesteak Cheesy Bread if you crave something meaty and melty.
• Chicken Crescent Roll Casserole for a hearty meal-in-one with a flaky finish.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board so it’s ready for your next game night or potluck.

And when you make it, I’d love to hear how it turned out! Did you go classic or mix in some jalapeños or bacon? Any fun twists?

You can also find more of my daily recipes and delicious creations on Pinterest over at Life with Jam.

Let’s get baking, pulling, and dipping—together!

---

Print

Save this recipe on: