There’s nothing quite as joyous and comforting as a warm cheesy spinach artichoke pull apart bread. It’s probably one of the best things to grace man, woman, or dog’s stomach.
I just know you’ll love the ease of this recipe. There is nothing to make from scratch and the finished product will almost be too beautiful to eat. Before diving into the good parts, let’s talk the type of bread I used.
What is the best sourdough bread?
It’s no surprise that bread and bread-based products catch some heat. However, when it comes to one type of bread – sourdough – it’s one of the healthier choices.
Simply put, when it comes to sourdough bread, you’re getting less yeast, more “good acid,” healthy bacteria, and fewer preservatives. When it comes to choosing the best sourdough bread, especially for this recipe, you’ll want to lean towards a variety made with whole wheat flour.
You should be able to find several brands in the bakery of your local grocery store.
How to Easily Cut the Sourdough Bread
All of the other ingredients in this recipe are simple and only require mixing, but when it comes to the bread – you’ll want to make sure you have the right utensil for making the cutting easy.
1. Use a bread knife.
While don’t need a professional bread knife, there are a few good ones to consider having on hand:
Costing less than $20, this knife actually hit the number one spot for Food and Wine and is the #1 best-seller on Amazon. And here’s why: it has an ergonomic handle, textured finger points that provide a slip-resistant grip, and it’s made from the highest quality Japanese steel.
Another inexpensive choice, the Tojiro bread slicer will make cutting your sourdough bread easy breezy. This knife is made from a high-carbon Stainless steel blade and has a natural wood handle.
2. Start with vertical slits.
Start by cutting vertical slits into the bread, being careful not to cut through the bottom. The deeper you go, though, the more room you’ll have to place the spinach and artichoke mixture.
3. Finish with horizontal cuts.
Once you have cut vertical slits in the bread, finish by cutting horizontal slits about one inch apart. As you cut across, use your free hand to hold the already cut pieces in place.
Now that you know what makes sourdough bread so amazing and how to get the perfect cuts for your pull-apart bread, here’s the rest of what you need to know.
Making Spinach Artichoke Cheesy Pull Apart Bread Is So Easy!
As I mentioned before, there’s nothing you need to do “from scratch” which means this is a recipe you can almost wait last minute to make. Of course, you’ll need spinach (fresh works best) and artichokes (in the can).
A tip to remember about fresh spinach is when working it into a dip like this, consider cutting the stems completely off, then cutting the actual leaf in halves or fourths. This will make mixing it together much easier.
In addition to those ingredients, the “dip” part is created by a combination of sour cream, cream cheese, mozzarella, and parmesan cheese. Garlic, salt, and pepper are added to give it a yummy flavor.
And that’s it!
Mix, Pack, Bake, and Enjoy
Once you’ve gotten your ingredients together, prepped, and the bread cut, you’re ready to mix, pack, bake, and enjoy! Save half of the parmesan cheese for topping and re-baking until melted.
Want to add a bit more flavor?
I’ll let you in on a little flavor secret. When it comes to bread, what you do before baking can make all the difference. For example, if you want more of a garlic-y taste for your pull-apart bread, you can make a concoction to pour inside the slits before adding the mixture.
Melt about a half stick of butter with 1-2 minced garlic cloves until the butter is melted and the garlic aroma is strong. Pour this mixture between the slits and then proceed with the spinach artichoke mixture. You can thank me later. 🙂
By the way, there’s no secret to packing in the spinach and artichoke. You do want to use a spoon, though, so you can get between the slits without breaking the bread apart more than it has been cut. Using a spoon will also allow you to add the same amounts between the slits.
Start small and then fill in as needed. It’s best to have some of the mix leftover rather than use it all and still have parts of the bread needing it! Oh, and it doesn’t have to look perfectly proportioned (check out the image below to see what I mean).
Overall, you want each slit to have some of the spinach and artichoke mix in it.
What to Pair with Spinach Artichoke Cheesy Pull Apart Bread
Similar to most restaurants, one of the go-to pairs with spinach and artichoke dip is tortilla chips. In this case, you have the bread itself as the perfect dip combo. So what could you pair with your pull-apart bread?
In this case, think in terms of beverage. If you’re serving this pull-apart bread for a party or gathering, a nice wine or cocktail would complement this very well. For the underage family members (or others in attendance), go for sparkling water.
I’d love to know if you make this recipe and how it turned out. Let me know in the comments below!Print
Your guests will be WOWed when they see this amazing display of spinach, artichokes and ooeey gooey cheesy STUFFED inside warm baked bread. It will be gone in minutes!