Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Ingredients

For the bread:

• 1 large round sourdough loaf
• 2 tablespoons olive oil or melted butter
• For the cheesy spinach artichoke filling:
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup cooked spinach, finely chopped and well squeezed dry
• 1 cup artichoke hearts, drained and finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chili flakes (optional)

For topping:

• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, finely chopped

Directions

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or foil.

Using a sharp knife, slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through the bottom.

In a mixing bowl, combine cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, black pepper, garlic powder, onion powder, and chili flakes. Mix until smooth and well combined.

Gently open the cuts in the sourdough bread and stuff the cheesy spinach and artichoke mixture evenly into all the cracks.

Brush the top of the bread with olive oil or melted butter to help it crisp and turn golden.

Wrap the stuffed bread loosely in foil and bake for 15 minutes.

Uncover and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden on top.

Remove from the oven, drizzle with melted butter, and sprinkle with fresh parsley.

Serve warm and pull apart piece by piece for the ultimate cheesy experience.

Nutritional Information (Approximate, per serving)

Calories: 320

Protein: 11 g

Fat: 18 g

Carbohydrates: 28 g

Fiber: 3 g

Sugar: 2 g