Spinach Artichoke Pull-Apart Bread

Spinach Artichoke Pull-Apart Bread: This spinach artichoke bread is incredible! A loaf of buttery bread sliced and stuffed with melty, cheese spinach artichoke dip and then baked to perfect. It’s a dreamy snack or appetizer that everyone loves!

The only way to make spinach artichoke dip better? Put it in bread!

I love a good pull apart bread. I’ve made them with yeasted dough recipes from scratch and with bread loaves. Both are divine! I mean, anytime there is a pull-apart bread creation served with a meal, it’s the most talked about and most devoured. BecauseI love experimenting with different flavors and ingredients here and today, we’re going with a classic favorite dip.

I hit up the bread aisle and grabbed our favorite Specially Selected Italian Bread to make this spinach artichoke pull-apart bread. I LOVE making a dish like this – it is so, so easy and always a huge hit at any party – with adults and kids both.

Here’s what you need for the spinach artichoke pull-apart bread:

A bread loaf, of course! I use the Specially Selected Italian Bread. You can also use their Sourdough Round! The key is to cut a checkerboard pattern into the bread, never slicing the entire way through.
I make a classic-ish spinach artichoke dip. This includes cream cheese and sour cream, along with the star ingredients like Simply Nature Organic Baby Spinach, Tuscan Garden Artichoke Hearts, Emporium Selection Aged Reserve White Cheddar and Parmesan Cheese.
To bring this together, you make the dip and literally stuff it into the crevices in the bread. There is no right or wrong here, no perfection. I like to use a knife to help push the dip down as far as I can into the slices. Some little pieces of bread may fall out – just stick them right back in! The bread will look messy and that’s okay!
Brush the entire thing with melted butter and bake it. The bread gets golden and toasty, the dip melts into it. Some of the cheese will get golden and crisp and the burnt edges are the best part.
I can’t even explain how much everyone LOVES this dish. They go absolutely crazy over it. Think about filling delicious crusty Italian bread with a super cheesy dip and baking it. I mean… oh my gosh. It’s the BEST.
This bread is perfect for nearly any day! Of course, it would be wonderful at a party. It’s great for a fun snacking night at home with your family. You can even make it for dinner and serve alongside a soup or salad. It’s so fun to pull apart the pieces and more delicious than you can even imagine!

And great news! You can even prepare this ahead of time. Make the dip, slice the bread and stuff it. Cover it and stick it in the fridge until you’re ready to bake – this is best done within 24 hours.

Perfect cozy snack or app for this lovely holiday season!

This Spinach Artichoke Pull-Apart Bread! A loaf of buttery bread sliced and stuffed with melty, cheese spinach artichoke dip and then baked to perfect. It’s a dreamy snack or appetizer that everyone loves!

Yield: 6 people

Prep Time: 25minutes mins

Cook Time: 20minutes mins

Total Time: 45minutes mins

Ingredients Spinach Artichoke Pull-Apart Bread

1 tablespoon Specially Selected Extra Virgin Olive Oil
2 garlic cloves, minced
5 ounces Simply Nature Organic Baby Spinach
kosher salt and pepper
4 tablespoons melted butter
4 ounces cream cheese, softened
½ cup sour cream
¼ cup chopped Marinated Tuscan Garden Artichoke Hearts
4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar
2 ounces freshly grated Emporium Selection Parmesan Cheese
1 loaf Specially Selected Italian Bread
6 tablespoons Simply Nature Organic Unsalted Butter, melted
chopped fresh parsley, for topping

Instructions Spinach Artichoke Pull-Apart Bread

Preheat the oven to 400 degrees F.
Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Add in the spinach and cook down until it’s completely wilted, about 5 to 6 minutes.
In a bowl, mix together the cream cheese, sour cream, artichoke hearts, half of the cheddar cheese and all of the parmesan. Add a big pinch of salt and pepper. Mix in the spinach from the pan until thoroughly combined.
Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid. Do not worry if any pieces fall out – just stuff them back in!
Gently pry apart the bread squares. Drizzle/brush 3 tablespoons of the melted butter into the crevices of the bread and on top. Gently pull apart the bread again and stuff the spinach artichoke mixture into the crevices. I use a bread knife to push it down inside each slice. This does take awhile because you want to do it gently and carefully! Stuff as much into the bread – every slice – that you can!
When done, go back and stuff some of the remaining cheddar inside or even just pile it on top. Drizzle the remaining butter all over the bread.
Bake for 15 to 20 minutes, until it’s golden and cheesy and toasty. Remove and sprinkle with fresh parsley. Serve immediately!