Spinach and Artichoke Pull Apart Bread
Spinach artichoke bread is an easy appetizer for your next party or game day get-together.
I started making my own spinach-artichoke dip recipe several years ago and have never looked back. There’s something so good about this cheesy dip and it’s one of my most favorite appetizers.
One thing that I love when you combine spinach and cheese is that you always get a delicious bite of cheesy goodness and can barely taste the spinach.
Despite having quite a lot of spinach recipes here, I don’t actually care for it unless I can hide it with other flavors. This artichoke dip with spinach is the perfect way to feel like you’re eating something less unhealthy.
(Like how I worded that? Less unhealthy. That’s a thing.)
This spinach artichoke pull apart bread is a variation of that original recipe. There’s something about a loaf of bread with spinach and artichoke dip – and lots of cheese – that is undeniably irresistible!
⭐ Tips
✔️If you are using frozen spinach, remove as much moisture as possible. Place the spinach into a cheese cloth or clean kitchen towel and wring the water out.
✔️If you are using canned artichoke hearts, be sure to drain all the liquid off before using.
🧂 Ingredients
- boule style bread
- spinach
- artichokes
- pecorino romano or parmesan cheese
- mozzarella cheese
- minced garlic
- butter
- flour
- olive oil (or melted butter)
- salt and pepper
This is meant to be a brief overview of the spinach artichoke pull-apart bread recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Melt the butter over medium heat, immediately add the garlic and saute for a few seconds before whisking in the flour and making a quick roux.
- Stir in chopped spinach and artichokes, the remaining liquid should come out of the veggies and help give you a nice thick consistency. Cook for about 4-5 minutes and then stir in the mozzarella cheese and half of the Pecorino cheese.
- Preheat the oven to 400-degrees F.
- Use a bread knife to cut deep into the bread, but be sure not to cut all the way down through the bottom of the bread.
- Place the bread onto a parchment paper lined baking sheet, or into the center of a skillet (cast iron is best).
- Drizzle the olive oil over the bread and into all of the cut spaces, this will help even the last little bits of bread be delicious too.
- Use a small spatula or your hands and all the spinach artichoke mixture to the bread, try to get some in each little space.
- Cover the bread in foil and bake for about 30 minutes.
- Remove from the oven, take off the cover and sprinkle the remaining cheese on top of the bread.
- Return to the oven, uncovered, and let this cheese melt for about 5 minutes or until golden brown on top.
- Serve immediately.
Equipment
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- Cutting Board and Bread Knife
- Liquid Measuring Cup and Dry Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Baking Sheet
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⏲️ Storage
To Store: Leftovers should be stored in an airtight container. Full disclosure, it’s not quite as good the next day, but it’s been rare that I’ve had leftovers honestly!
To Reheat: Place leftovers back into the oven at 325-F, covered with aluminum foil, and heat until warmed through.
✏️ Make Ahead
Make the spinach dip ahead of time and place it into a large bowl covered with plastic wrap. Store in the fridge until just before you want to serve, then assemble and bake.
Assembling the bread too far in advance will result in the bread becoming soggy, and no one wants that!
📖 Variations
We recommend that you try our spinach artichoke bread for the first time just as it is written for the best results because that is we have tested the recipe.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add a pinch of red pepper flakes for a hint of spice in your dip.
- For a little extra creaminess, add a tablespoon or two of sour cream to the spinach artichoke dip.
- If you happen to have a little bit of garlic chive butter or other savory compound butter leftover, melt it and brush it lightly over the stuffed bread instead of the olive oil for a little something *extra*.
- While fresh garlic is best, you can substitute garlic powder if you need to. 1 tablespoon of minced garlic is about three-fourths of a tablespoon of garlic powder.
🍴 Serving Suggestions
One of my favorite ways to entertain is to just put together a Fruit and Cheese Platter or Meat and Cheese Platter as my centerpiece. Then I round out my spread with a couple of hot items.
When I’m entertaining, I really like easy recipes or ones that I can at least partially make ahead of time.
Garlic Butter Chicken Wings would be a great addition to your party spread with this spinach bread.
For something sweet, try our S’mores Dip Recipe.
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Cheesy Spinach Dip with Garlic Roll Dippers – baked in a large skillet together, this dip and the rolls are always a huge hit.
- Pull Apart Pizza Bread – with mini pepperoni and gooey cheese, this is party food at it’s finest!
- Steak and Cheese Dip – this is an easy recipe and great way to use up leftover beef.
- Spinach Puff Pastry Cups – delicious bite sized appetizers.
📋 Spinach and Artichoke Pull Apart Bread
Not ready to make spinach artichoke pull apart bread yet? Don’t forget to pin the recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Spinach and Artichoke Pull Apart Bread
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Ingredients
- 1 large boule of bread
- 10 oz spinach
- 10 oz artichokes fresh, canned or frozen
- 1 cup pecorino romano or parmesan cheese divided
- 1 cup low moisture mozzarella cheese finely shredded.
- 3 tablespoons minced garlic
- 3 tablespoons salted butter
- 3 tablespoons flour
- 3 tablespoons olive oil
Instructions
- Melt the butter over medium heat, immediately add the garlic and saute for a few seconds before whisking in the flour and making a quick roux.3 tablespoons minced garlic, 3 tablespoons flour, 3 tablespoons salted butter
- Stir in chopped spinach and artichokes, the remaining liquid should come out of the veggies and help give you a nice thick consistency. Cook for about 4-5 minutes and then stir in the mozzarella cheese and half of the Pecorino cheese.10 oz spinach, 10 oz artichokes, 1 cup pecorino romano or parmesan cheese, 1 cup low moisture mozzarella cheese
- Preheat the oven to 400 degrees.
- Cut the bread into cubes-but be sure not to cut all the way down through.1 large boule of bread
- Drizzle the olive oil over the bread and into all of the cut spaces, this will help even the last little bits of bread be delicious too.3 tablespoons olive oil
- Use a small spatula or your hands and all the filling to the bread, try to get some in each little space.
- Cover the bread in foil and bake for about 30 minutes.
- Remove from the oven, take off the cover and sprinkle the remaining cheese on top of the bread.1 cup pecorino romano or parmesan cheese
- Return to the oven, uncovered, and let this cheese melt for about 5 minutes or until golden brown on top.
- Serve immediately.
Equipment
- Bread Knife
