Description
A fun and cheesy appetizer that combines creamy spinach artichoke dip with pull-apart bread, perfect for parties or game day.
Ingredients
Scale
For the Crust:
- 1 round sourdough bread loaf (about 1 lb)
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the sourdough loaf into a crosshatch pattern, slicing almost to the bottom but keeping the base intact.
- In a large bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, mayonnaise, sour cream, garlic, onion powder, salt, and pepper until well combined.
- Gently stuff the spinach artichoke mixture into the cuts of the bread, spreading it evenly.
- Place the stuffed loaf on the baking sheet. Brush the top with melted butter.
- Bake for 25-30 minutes, until the cheese is bubbly and the bread is golden. If desired, broil for 1-2 minutes for extra crispiness.
- Remove from oven, sprinkle with parsley if using, and let cool for 5 minutes before serving. Pull apart to enjoy!
Notes
You can customize the seasonings to taste.