Spinach-Artichoke Pull-Apart Bread

Name: Spinach-Artichoke Pull-Apart Bread
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 1 1/2-lb. loaf country bread; 1 8-oz. pkg. cream cheese, at room temperature; 1/3 c. sour cream; 1/3 c. grated Pecorino Romano; 1/4 c. mayonnaise; 1 tsp. lemon zest plus 3 tbsp. lemon juice; 1 large clove garlic, grated; 2 oz. part-skim mozzarella, coarsely grated and divided; 2 oz. Monterey Jack cheese, coarsely grated and divided; Kosher salt and pepper; 1 14-oz. can artichoke hearts, drained and chopped; 1 10-oz. package frozen leaf spinach, thawed and squeezed dry

By Tina MartinezPublished: Jan 28, 2026

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spinach artichoke pull apart bread. side dishes

mike garten

Yields:

10 serving(s)

Total Time:

1 hr

Cal/Serv:

347

This party-perfect appetizer is all about the gooey filling: a tangy, cheesy blend of spinach and artichokes that gets piped into a scored loaf of crusty bread. Bake until hot and melty, then broil for a bubbly finish. It pulls apart effortlessly (and quickly among party guests).

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Ingredients

1 1 1/2-lb. loaf country bread
1 8-oz. pkg. cream cheese, at room temperature
1/3 cup sour cream
1/3 cup grated Pecorino Romano
1/4 cup mayonnaise
1 tsp. lemon zest plus 3 tbsp. lemon juice
1 large clove garlic, grated
2 oz. part-skim mozzarella, coarsely grated and divided
2 oz. Monterey Jack cheese, coarsely grated and divided
Kosher salt and pepper
1 14-oz. can artichoke hearts, drained and chopped
1 10-oz. package frozen leaf spinach, thawed and squeezed dry

Directions

1. Step 1Arrange oven rack 6 inches from broiler and heat oven to 400°F. Line rimmed baking sheet with aluminum foil.
2. Step 2Place loaf on cutting board and, using serrated knife, score loaf by making long parallel cuts from top to bottom, spacing 11/2 inches apart, cutting only about 1 inch deep. Repeat with second set of cuts perpendicular to first set to form crosshatch pattern all over top of loaf. Transfer to prepared baking sheet, cut side up.
3. Step 3In medium bowl, combine cream cheese, sour cream, pecorino, mayonnaise, lemon zest and juice, garlic, 1 ounce each of mozzarella and Monterey Jack and 1/2 teaspoon each salt and pepper. Fold in artichokes and spinach.
4. Step 4Working in 2 batches, fill pastry bag (or resealable bag with snipped corner) with spinach-artichoke mixture. Pull bread apart slightly and pipe into scored areas.
5. Step 5Cover bread and baking sheet with aluminum foil and bake until hot throughout, 40 to 45 minutes.
6. Step 6Remove from oven and heat broiler. Remove foil, top with remaining mozzarella and Monterey Jack, and broil, uncovered, until melted, 1 to 3 minutes.

NUTRITIONAL INFORMATION (per serving): About 347 calories, 15.5 g fat (8 g saturated), 41 mg cholesterik, 838 mg sodium, 39 g carbohydrates, 3 g fiber, 3.5 g sugar (2 g added sugar), 13 g protein

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