Spinach Artichoke Pull-Apart Bread

Spinach artichoke pull-apart bread is everything you love about the classic dip, baked into a warm, shareable loaf of bread. Loaded with creamy cheese, tender spinach, and savory artichokes, this dish is perfect for parties, game days, holiday gatherings, or any time you want an easy crowd-pleasing appetizer.

The bread is sliced in a crisscross pattern, stuffed generously with a rich spinach artichoke filling, then baked until golden and bubbling. Each piece pulls away easily, making it ideal for sharing. Best of all, it comes together quickly with simple ingredients and delivers big flavor with minimal effort.

Why You’ll Love This Recipe

Combines a favorite dip with warm, crusty bread
Perfect for sharing and entertaining
Creamy, cheesy, and packed with flavor
Easy to customize with add-ins
Ready in under 40 minutes

Whether served as an appetizer or a casual snack, this pull-apart bread is guaranteed to disappear fast.

Ingredients

1 round sourdough or crusty artisan loaf
1 cup cooked spinach, finely chopped (fresh or frozen, well-drained)
1 cup canned artichoke hearts, drained and chopped
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning or dried oregano
2 tablespoons olive oil or melted butter

Optional additions:

Crushed red pepper flakes
Cooked bacon bits
Chopped sun-dried tomatoes

Preparing the Filling

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or foil.

In a medium bowl, combine the cream cheese, mozzarella, and Parmesan. Mix until smooth and well blended. Add the chopped spinach, artichoke hearts, garlic, salt, pepper, and Italian seasoning. Stir until evenly combined.

Make sure the spinach is very well drained to prevent excess moisture, which can make the bread soggy.

Preparing the Bread

Place the loaf on the prepared baking sheet. Using a sharp knife, cut the bread in a grid pattern, slicing downwards without cutting all the way through the bottom. Aim for squares about 2–3 cm (1 inch) wide.

Gently pull the bread apart slightly to open the cuts, being careful not to tear the loaf.

Brush the top and inside cuts lightly with olive oil or melted butter. This helps the bread crisp up and adds extra flavor.

Filling the Bread

Using a spoon or small spatula, generously stuff the spinach artichoke mixture into the cuts of the bread. Work carefully to push the filling deep into the loaf so every bite is flavorful.

If desired, sprinkle a little extra mozzarella or Parmesan over the top for a golden, bubbly finish.

Baking

Cover the loaf loosely with foil and bake for 15 minutes. This allows the cheese to melt fully without over-browning the bread.

Remove the foil and bake for an additional 10–15 minutes, or until the bread is crisp on the outside and the cheese is melted and lightly golden.

Remove from the oven and let it cool for 5 minutes before serving.

Serving Suggestions

Serve the spinach artichoke pull-apart bread warm, straight from the oven. Place it in the center of the table and let everyone pull off pieces by hand.

It pairs well with:

Fresh vegetable crudités
A simple green salad
Tomato soup or roasted red pepper soup

For extra indulgence, serve with a side of marinara or garlic butter for dipping.

Tips and Variations

Use frozen spinach for convenience, but squeeze out all liquid
Swap mozzarella for Monterey Jack or provolone
Add shredded rotisserie chicken for a heartier version
Make it ahead and refrigerate, then bake just before serving

Storage and Reheating

Leftovers can be wrapped tightly and stored in the refrigerator for up to 2 days. Reheat in the oven at 175°C (350°F) until warmed through. Avoid microwaving, as it can make the bread chewy.

Final Thoughts

Spinach artichoke pull-apart bread is the ultimate comfort appetizer—creamy, cheesy, and irresistibly shareable. With minimal prep and maximum flavor, it’s a recipe that earns a permanent spot in your entertaining rotation and looks just as impressive as it tastes.