Description
This Spinach Artichoke Pull-Apart Bread is a deliciously cheesy and savory appetizer perfect for sharing. Featuring a creamy mix of spinach, artichokes, and three types of cheese, stuffed generously into a sliced Italian bread loaf, then baked to golden, gooey perfection. It’s an easy crowd-pleaser that combines rich flavors and an irresistible pull-apart format.
Ingredients
Vegetables and Herbs
- 5 ounces Simply Nature Organic Baby Spinach
- 2 garlic cloves, minced
- ¼ cup chopped Marinated Tuscan Garden Artichoke Hearts
- Chopped fresh parsley, for topping
Dairy
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar
- 2 ounces freshly grated Emporium Selection Parmesan Cheese
- 6 tablespoons Simply Nature Organic Unsalted Butter, melted
- 4 tablespoons melted butter
Bakery
- 1 loaf Specially Selected Italian Bread
Other
- 1 tablespoon Specially Selected Extra Virgin Olive Oil
- Kosher salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the bread later.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant. Add the baby spinach and cook until completely wilted, about 5 to 6 minutes.
- Prepare Cheese Mixture: In a bowl, combine softened cream cheese, sour cream, chopped artichoke hearts, half of the grated cheddar, and all the parmesan cheese. Season with a generous pinch of kosher salt and pepper. Mix in the sautéed spinach until everything is well incorporated.
- Slice the Bread: Line a baking sheet with parchment paper. Using a sharp knife, slice the Italian bread into a grid pattern, cutting down vertically and horizontally but leaving about an inch uncut at the bottom so the loaf remains intact. Don’t worry if pieces fall out; you can stuff them back in later.
- Butter and Stuff the Bread: Gently pry apart the bread squares. Drizzle or brush 3 tablespoons of melted butter inside the crevices and on top of the bread. Carefully pull the bread slices apart again and stuff the spinach artichoke cheese mixture into every crevice using a bread knife to push it down gently. Take your time to stuff as much filling as possible without breaking the loaf.
- Add More Cheese and Butter: Once stuffed, add the remaining cheddar cheese inside the bread crevices or pile it on top. Drizzle the remaining melted butter all over the bread for extra richness and crispiness.
- Bake the Bread: Bake the stuffed bread in the preheated oven for 15 to 20 minutes until the cheese is melted, the bread is golden brown, and the top is toasty.
- Garnish and Serve: Remove the bread from the oven, sprinkle with freshly chopped parsley for brightness, and serve immediately while hot and gooey.
Notes
- Use a sharp bread knife to slice the loaf carefully without tearing the bread apart.
- For extra flavor, consider adding a pinch of red pepper flakes to the cheese mixture.
- Serve with marinara sauce for dipping if desired.
- Make sure the cream cheese is softened for easier mixing.
- Prepare the bread stuffing gently to maintain the loaf’s structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
