Why Make This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is not only delicious but also a fun way to share an appetizer with friends and family. Imagine pulling apart warm, crusty sourdough, only to reveal a rich and creamy spinach and artichoke filling that melts in your mouth. Whether you’re hosting a game day party, a cozy family dinner, or simply treating yourself to a comforting snack, this recipe hits all the right notes. The combination of tangy artichokes, earthy spinach, and gooey cheese creates a flavor explosion that is simply irresistible. Plus, the act of pulling apart the bread adds an element of joy to the meal, making it perfect for sharing.
How to Make Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
Making this pull-apart bread is a straightforward process that even beginner cooks can master. First, you’ll prepare your sourdough loaf by slicing it into a crosshatch design, which allows for the flavorful filling to nestle into all the crevices. Next, mix together the delectable filling of artichoke hearts, spinach, cream cheese, and a blend of cheeses. Finally, stuff the mixture into the loaf, bake it until the cheese is bubbling, and enjoy the warm, cheesy goodness that results. It’s as easy as that!
Ingredients:
- 1 loaf sourdough bread
- ½ cup artichoke hearts, drained and chopped
- ½ cup frozen spinach, thawed and squeezed dry
- ¼ cup sour cream
- ¼ cup cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Directions:
- Preheat your oven to 350°F (175°C).
- Using a sharp bread knife, slice the sourdough loaf into strips in a diagonal pattern, being careful not to cut all the way through. Then make cuts in the opposite direction to create a crosshatch design, without cutting through the bottom crust.
- In a bowl, combine the chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined. Set aside about ¼ of the mozzarella for topping the bread.
- Gently stuff the spinach and artichoke mixture into the crevices of the cut bread, pressing it in deeply. Use any remaining dip as a side or save it for another recipe.
- Sprinkle the reserved mozzarella cheese on top of the bread, letting some fall into the crevices.
- Wrap the stuffed loaf in foil and place it on a baking sheet. Bake in the preheated oven for 10 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted and bubbly.
- Let the bread cool slightly, then serve warm. Pull apart pieces to enjoy the gooey, cheesy goodness!
Nutritional Information
Per serving (based on 8 servings):
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 500mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 10g
How to Serve Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
Serving this pull-apart bread is an enjoyable experience. You can place the warm loaf in the center of your table, allowing everyone to dig in. Pair it with a fresh salad or serve it alongside a hearty soup for a delightful meal. For special occasions, consider garnishing the bread with fresh herbs, like parsley or chives, for a pop of color and flavor.
How to Store Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
To store any leftover pull-apart bread, wrap it tightly in plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 2-3 days. If you want to keep it longer, you can freeze it in an airtight container for up to a month. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes, allowing the cheese to melt back into its gooey goodness.
Expert Tips for Perfect Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
- Use Day-Old Bread: Slightly stale sourdough holds up better and is easier to cut without crumbling.
- Mix It Up: Don’t hesitate to add your favorite spices or herbs to the cheese mixture for an extra flavor kick.
- Cheese Choice: Feel free to substitute different cheeses based on your preference; cheddar or gouda can add unique flavors.
- Spinach Prep: Squeezing the thawed spinach really helps remove excess moisture, preventing a soggy bread bottom.
Delicious Variations
- Add Protein: Mix in some cooked chicken or crab meat for a heartier filling.
- Herbed Version: Incorporate fresh herbs like dill or basil into the cheese mixture for a fresh taste.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to give your bread a spicy edge.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted, then squeeze out excess moisture before mixing it with the other ingredients.
Does this recipe freeze well?
Absolutely! You can freeze the assembled (but uncooked) bread for up to a month. Just wrap it tightly and bake while still frozen, adding a few extra minutes to the baking time.
How can I make this recipe gluten-free?
Opt for a gluten-free sourdough loaf for a gluten-free version. Ensure that all other ingredients are certified gluten-free as well.
Conclusion
This Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread is a fantastic choice for anyone looking to impress family and friends with a deliciously cheesy treat. The blend of flavors combined with the pull-apart texture makes it a fun and memorable addition to any gathering. Don’t hesitate to try it out and share the gooey goodness with your loved ones! We’d love to hear how your creation turned out or if you added your own twist, so please share your experience in the comments!
Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Using a sharp bread knife, slice the sourdough loaf into strips in a diagonal pattern, making sure not to cut all the way through.
- Make cuts in the opposite direction to create a crosshatch design, ensuring you do not cut through the bottom crust.
- In a bowl, combine the chopped artichoke hearts, drained spinach, sour cream, cream cheese, half of the mozzarella, Parmesan cheese, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Gently stuff the spinach and artichoke mixture into the crevices of the cut bread, pressing it in deeply.
- Sprinkle reserved mozzarella cheese on top of the bread, allowing some to fall into the crevices.
- Wrap the stuffed loaf in foil and place it on a baking sheet.
- Bake in the preheated oven for 10 minutes, then remove the foil and continue baking for another 10-15 minutes, or until the cheese is fully melted and bubbly.
- Let the bread cool slightly, then serve warm. Pull apart pieces to enjoy the gooey, cheesy goodness!