Spinach Artichoke Pull Apart Bread
🛒 What You’ll Need
- 1 large Round loaf of sourdough or Italian bread 🥖
- 1 package (8 oz) Cream cheese, softened 🥛
- 1/2 cup Sour cream or Greek yogurt 🥣
- 1 cup Chopped frozen spinach (thawed and squeezed bone-dry!) 🌿
- 1 can (14 oz) Artichoke hearts, drained and chopped 🥙
- 2 cups Shredded Mozzarella cheese 🧀
- 1/2 cup Grated Parmesan cheese 🧀✨
- 3 cloves Garlic, minced 🧄
- 4 tbsp Butter, melted 🧈
- 1 tsp Italian seasoning & pinch of Red pepper flakes 🌶️🌿
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 350°F. Line a baking sheet with foil. 🌡️🔥
- The Cut: Using a serrated knife, cut the bread in a 1-inch diamond pattern (crosswise and lengthwise). Important: Cut deep but do not cut all the way through the bottom crust! 🥖🔪📐
- Mix the Filling: In a medium bowl, combine the cream cheese, sour cream, spinach, artichokes, garlic, Parmesan, and 1 cup of the Mozzarella. Mix until creamy and well combined. 🥣🌪️🌿
- Stuff the Bread: Gently pull back the bread “cubes” and use a spoon (or your fingers!) to stuff the spinach artichoke mixture deep into every single crack and crevice. 🥄👐🧀
- The Butter Wash: Mix the melted butter with the Italian seasoning and red pepper flakes. Drizzle it evenly all over the top of the loaf. 🧈🌿🌊
- Extra Cheese: Stuff the remaining cup of Mozzarella cheese into the cracks and sprinkle some over the top as seen in the photo! 🧀💎👑
- Bake: Wrap the loaf loosely in foil and bake for 15 minutes. Then, uncover the foil and bake for another 10 minutes until the cheese is bubbly and the edges of the bread are golden and crispy. ⏲️📈🤤
- Serve: Serve immediately while it’s hot and the cheese is stretchy! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Dry” Secret: Make sure you squeeze every bit of liquid out of your spinach! If it’s even a little bit wet, it will make the bread soggy. 🌿🛡️💎
- The Bread Choice: Use a sturdy, crusty loaf. Soft breads like white sandwich loaves won’t hold up to all that heavy, delicious stuffing! 🥖🚫🎯
