Spinach Artichoke Pull-Apart Bread
User Reviews
5
Spinach Artichoke Pull-Apart Bread
Description
The Spinach Artichoke Pull-Apart Bread features a soft loaf sliced into segments to hold a rich filling of wilted spinach, marinated artichoke hearts, cream cheese, sour cream, and a blend of cheddar and Parmesan cheeses. Garlic and olive oil form a fragrant base, while melted butter brushed over the loaf helps crisp the top. Baking melds the flavors, creating pockets of creamy, cheesy mixture inside the crusty bread. The texture balances tender and crunchy, making it suitable for parties or casual gatherings.
This pull-apart bread works well warm from the oven, allowing the melted cheese to stretch as you pull individual pieces apart. It can be served on its own or alongside soups and salads. The addition of fresh parsley on top adds a touch of color and freshness.
Since the bread is sliced carefully into a grid without cutting through the bottom, it holds the filling inside the crevices, ensuring each bite is flavorful. If any bread pieces fall out before baking, they can be pressed back in to maintain the loaf's shape. Using pre-wilted spinach and marinated artichokes ensures a well-blended, creamy filling with balanced moisture content.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic minced, cloves
- 5 ounces baby spinach Simply Nature Organic
- salt kosher salt
- black pepper kosher salt
- 4 tablespoons butter melted
- 4 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup artichoke hearts chopped, marinated, Tuscan Garden
- 4 ounces White Cheddar Cheese freshly grated, Emporium Selection Aged Reserve
- 2 ounces Parmesan Cheese freshly grated, Emporium Selection brand
- 1 Italian bread loaf, Specially Selected
- 6 tablespoons butter melted, Simply Nature Organic Unsalted brand
- parsley for topping, chopped, fresh
Instructions
- 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!
User Reviews
Overall Rating
5
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