Spinach Artichoke Dip Pull-Apart Bread
Ingredients
1 round loaf of sourdough bread (about 1 lb)
1 tbsp olive oil
2 cups baby spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 cup shredded mozzarella
1/4 cup grated Parmesan
Directions
Preheat Oven:
Preheat to 180°C (350°F). Line a baking sheet with foil or parchment.
Sauté Veggies:
Heat olive oil in a skillet. Sauté spinach until wilted, then stir in chopped artichokes and cook for 1–2 minutes more. Let cool slightly.
Mix Dip:
In a bowl, mix cream cheese, sour cream, mayo, garlic, salt, pepper, and red pepper flakes. Fold in mozzarella, Parmesan, and sautéed spinach-artichoke mix.
Prepare Bread:
Slice the bread in a crosshatch pattern, making sure not to cut all the way through. Gently stuff the dip mixture into the cracks.
Bake:
Wrap the loaf in foil and bake for 15 minutes. Uncover and bake another 10–15 minutes until the top is golden and cheese is melted.
Serve:
Serve warm and gooey, perfect for pulling apart!
Nutritional Info (per serving)
Serves 6–8
Calories: 340
Protein: 10g
Fat: 21g
Carbs: 26g
Fiber: 2g
Sugar: 2g/