Description
This cheesy, gooey pull-apart bread is the ultimate party appetizer, combining creamy spinach-artichoke dip with crusty sourdough.
Ingredients
Scale
- 1 large round sourdough bread loaf
- 1 cup frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cut the sourdough bread into a grid pattern, making 1-inch cuts but not cutting through the bottom crust.
- In a medium bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well blended.
- Stuff the spinach-artichoke mixture into the cuts in the bread, pressing it down gently.
- Wrap the bread in foil and place on a baking sheet. Bake for 20 minutes.
- Unwrap the bread and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Sprinkle with fresh parsley if desired. Serve warm by pulling apart the pieces.
Notes
For extra spice, add 1/4 teaspoon red pepper flakes to the dip mixture. You can also use a gluten-free bread if needed.
Nutrition
- Calories: 380
- Sugar: 2 g
- Fat: 24 g
- Carbohydrates: 26 g
- Protein: 14 g