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Ultra close-up macro of bubbling cheesy spinach artichoke garlic bread with melted mozzarella pull

Cheesy Spinach Artichoke Garlic Bread (Pull-Apart)

Warm crusty artisan sourdough stuffed with rich cream cheese spinach artichoke dip, brushed with roasted garlic herb butter, and baked under a blanket of gooey melted mozzarella.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 1 loaf round sourdough boule or crusty French loaf (1 lb / 450g)
  • 1/3 cup unsalted butter (melted)
  • 4 cloves garlic cloves (finely minced)
  • 2 tbsp fresh Italian flat-leaf parsley (chopped)
  • 1/4 tsp sea salt and cracked black pepper
  • 8 oz cream cheese (softened at room temp)
  • 1/3 cup sour cream or whole milk Greek yogurt
  • 10 oz frozen chopped spinach (thawed and squeezed dry)
  • 14 oz can artichoke hearts in water (drained and chopped)
  • 1.5 cups low-moisture mozzarella cheese (shredded, divided)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with foil and parchment paper. Using a sharp serrated knife, slice the sourdough in a 1-inch crosshatch diamond grid, cutting deep but stopping 1/2-inch above the bottom crust so the base stays intact.
  2. In a small bowl, whisk melted butter, minced garlic, parsley, salt, and pepper. Generously brush the garlic butter deep between all crevices of the loaf, reserving 1 tablespoon for the top.
  3. In a mixing bowl, beat softened cream cheese and sour cream until silky. Fold in squeezed dry spinach, chopped artichoke hearts, 1 cup mozzarella, Parmesan, garlic powder, and red pepper flakes.
  4. Using a small spatula or butter knife, gently pack the spinach artichoke mixture deep into every crevice of the sliced bread.
  5. Top with the remaining 1/2 cup mozzarella and brush the top crust with reserved garlic butter. Tent loosely with foil and bake at 375°F for 20 minutes until heated through and bubbling.
  6. Unfold the foil to expose the top and bake uncovered for 8 to 10 minutes until the cheese is browned and the crust is crackling golden.
  7. Rest 3 minutes, garnish with fresh parsley and extra Parmesan, and serve warm for guests to pull apart and enjoy!

Nutrition

Calories: 345kcalCarbohydrates: 28gProtein: 14gFat: 20gSaturated Fat: 11gCholesterol: 52mgSodium: 590mgPotassium: 280mgFiber: 3gSugar: 2gVitamin A: 1850IUVitamin C: 8mgCalcium: 310mgIron: 2.4mg

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