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- 1 large round sourdough loaf - 1 cup frozen spinach, thawed and moisture squeezed out - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup finely grated Parmesan cheese - 2 cloves garlic, minced - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Gathering the right ingredients is the first step to making cheesy spinach artichoke pull-apart bread. Each ingredient plays a key role in making this dish rich and tasty. Start with a large round sourdough loaf. Its crust holds the filling well. Choose fresh spinach. If frozen, make sure it is fully thawed. Squeeze out any extra moisture. This keeps the bread from getting soggy. You'll need artichoke hearts. They should be drained and chopped. This adds flavor and texture. Cream cheese makes the filling creamy. Mozzarella and Parmesan provide that cheesy goodness. Do not forget the garlic! It adds a punch of flavor. If you like some heat, add crushed red pepper flakes. Season with salt and black pepper to your taste. Finally, olive oil gives the bread a lovely, crispy crust. For a pop of color, keep fresh parsley on hand. It brightens up the dish and makes it look beautiful. With all these ingredients, you are ready to create a delicious pull-apart bread that your friends and family will love! Start by preheating your oven to 375°F (190°C). This ensures your bread bakes evenly and gets that perfect crust. In a medium bowl, mix the following: - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup finely grated Parmesan cheese - 2 cloves garlic, minced - 1 cup thawed spinach, with moisture squeezed out - 1 can (14 oz) artichoke hearts, drained and chopped - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and black pepper to taste Blend these until smooth. This creamy filling packs a ton of flavor. Take a serrated knife and carefully cut the sourdough loaf. Make cuts about 1 inch apart. Cut deep, but don’t cut all the way through. This keeps the loaf intact and creates pockets for the filling. Gently pull apart the squares of bread to form openings. Use a spoon to fill each pocket with your cheesy mixture. Make sure to distribute it evenly so every bite is full of flavor. Brush the outside of the loaf with 2 tablespoons of olive oil. This helps form a crispy crust. Wrap the loaf tightly in aluminum foil and place it on a baking sheet. Bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes. Look for bubbly cheese and a golden crust. - Remove from Oven and Cool After baking, let the loaf cool for a few minutes. Before serving, sprinkle freshly chopped parsley on top for a fresh touch. To keep your bread crisp, start by removing excess moisture from the spinach. After thawing, squeeze the spinach well. This step is key. If there is too much water, your bread can get soggy. Also, brush the outside of the loaf with olive oil. This helps create a crunchy crust during baking. Finally, serve the bread right after baking for the best texture. Serve this cheesy bread warm and fresh from the oven. Place it on a rustic wooden board for a nice touch. For a fun twist, offer small plates so guests can pull apart their pieces. You can also pair it with a light salad or some fresh veggies. This makes for a balanced meal and adds freshness to the dish. You can mix up the cheeses in this recipe. Try using gouda or cheddar instead of mozzarella. For a richer flavor, add some cream cheese. If you want a stronger taste, consider using feta or blue cheese. Just keep the total amount of cheese about the same. This way, your pull-apart bread stays creamy and delicious. {{image_4}} Want some heat? Add crushed red pepper flakes to your filling. This gives a nice kick. You can also use spicy cheese. Pepper jack cheese works great here. It melts well and adds flavor. To make this dish vegan, swap out the cream cheese and cheeses for plant-based versions. There are many great vegan cream cheeses now. Use a mix of nutritional yeast for a cheesy taste. This keeps the rich flavor without dairy. While sourdough is perfect, you can try other breads too. French bread or ciabatta are great options. They will soak up the creamy filling well. Just make sure they are sturdy enough to hold the filling without falling apart. To keep your cheesy spinach artichoke pull-apart bread fresh, store it properly. First, let the bread cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. If you have a large piece, cut it in half for easier storage. Place it in an airtight container to prevent drying. Store it in the fridge for up to three days. When you want to enjoy your leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Cover it loosely with aluminum foil to keep it moist. Heat for about 15-20 minutes, or until it is warm and the cheese is melty. You can also microwave individual pieces for a quick snack. Just heat for 30 seconds to one minute. If you want to save some for later, freezing works well. Wrap the cooled bread tightly in plastic wrap and then in foil. This double layer helps protect it from freezer burn. Label the package with the date and store it in the freezer for up to two months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can prep this dish ahead. Make the filling and stuff the bread. Wrap it tightly in foil and keep it in the fridge. When you’re ready, just bake it as directed. This saves time for your gathering. This bread pairs well with many dishes. Try serving it with a fresh salad or a bowl of soup. You can also add a cheese platter with olives and crackers. It’s great for sharing at parties. To make this bread gluten-free, swap the sourdough loaf for a gluten-free bread. There are many brands available. Ensure that all other ingredients are also gluten-free. This way, everyone can enjoy this cheesy delight. The best cheeses for this dish are mozzarella and Parmesan. They melt well and add great flavor. You can mix in other cheeses like cheddar or gouda for a unique twist. Experiment with what you like! This post detailed how to make Cheesy Spinach Artichoke Pull-Apart Bread. We covered the key ingredients and provided step-by-step instructions. You now have tips to prevent soggy bread and ideas for variations. Plus, you learned storage ways for leftovers. This recipe is simple and tasty. Enjoy making it for your friends and family!

Cheesy Spinach Artichoke Pull-Apart Bread

Indulge in the ultimate comfort food with this Cheesy Spinach Artichoke Pull-Apart Bread! This mouthwatering recipe features a crispy sourdough loaf filled with a creamy blend of cheese, spinach, and artichokes. Perfect for parties or a cozy night at home, this dish is sure to impress. Discover how to create this delicious appetizer and make your gatherings unforgettable! Click to explore the full recipe and get baking today!
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Ingredients
  

1 large round sourdough loaf

1 cup frozen spinach, thoroughly thawed and excess moisture squeezed out

1 can (14 oz) artichoke hearts, rinsed, drained, and finely chopped

1 cup cream cheese, softened to room temperature

1 cup shredded mozzarella cheese

1/2 cup finely grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (optional, for a kick)

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil, for brushing

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    In a medium-sized mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, drained spinach, chopped artichokes, and optional crushed red pepper flakes. Season the mixture with salt and pepper to taste, then mix everything together until you achieve a creamy, well-blended filling.

      Using a serrated knife, carefully cut the sourdough loaf into a grid pattern. Make cuts about 1 inch apart, going deep but ensuring you don't cut all the way through the bottom; this will allow the loaf to hold its shape while creating pockets for the filling.

        Gently pull apart the squares of bread to create openings that will be filled with the cheesy mixture.

          Using a spoon or spatula, generously stuff each opening in the bread with the cheesy spinach artichoke mixture, ensuring it is distributed evenly throughout the loaf.

            Brush the exterior of the loaf with olive oil to help create a delightful, crispy crust as it bakes.

              Wrap the filled sourdough loaf tightly in aluminum foil and place it on a baking sheet for easier handling. Bake in the preheated oven for 25 minutes. After this, carefully remove the foil and continue baking for an additional 10-15 minutes. Keep an eye on it, and remove it from the oven once the cheese is bubbly and the bread's crust is a beautiful golden brown.

                Once baked to perfection, remove the bread from the oven and allow it to cool for a few minutes. Just before serving, sprinkle the top with freshly chopped parsley to add a pop of color and freshness.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                    - Presentation Tips: For an inviting presentation, serve the pull-apart bread on a rustic wooden board. Garnish with extra parsley sprigs around the bread and provide small plates for guests to share this delightful dish.