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- 1 large round sourdough bread loaf - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/4 cup mayonnaise - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1/2 teaspoon crushed red pepper flakes - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) When I make Cheesy Spinach Artichoke Pull-Apart Bread, the ingredients play a vital role. The sourdough loaf serves as the perfect base. Its crusty exterior holds the cheesy goodness inside. Fresh spinach adds color and nutrients, while artichoke hearts bring a unique taste. Cream cheese provides a rich and creamy texture. In the cheese and seasonings section, mozzarella offers that stringy pull we all love. The grated Parmesan adds a sharp flavor that enhances the overall dish. Mayonnaise keeps the filling moist. Garlic, both minced and powdered, gives that bold flavor kick. If you want some heat, crushed red pepper flakes work wonders. You can adjust the salt and pepper to your liking. For a fresh touch, the parsley is a lovely garnish. Using these ingredients will create a delightful dish that everyone will enjoy. - Preheat your oven to 350°F (175°C). - In a large bowl, mix cream cheese, mayonnaise, minced garlic, and garlic powder. Stir until smooth. This creamy base holds all the flavors together. - Take your sourdough loaf and cut it into a checkerboard pattern. Make sure not to cut all the way through. - Now, stuff each cut with the cheesy spinach and artichoke mixture. Fill every gap to ensure each piece is delicious. - Place the stuffed bread on a baking sheet lined with parchment paper. - Wrap the bread in aluminum foil and bake for 15 minutes. Unwrap and bake for another 10 minutes. You want it bubbly and golden brown. This simple process makes the Cheesy Spinach Artichoke Pull-Apart Bread a fun dish to share. You can easily pull apart each piece and enjoy the gooey, cheesy goodness inside. - Use room temperature cream cheese for easy mixing. This makes blending quick and smooth. - Allow the stuffed bread to rest before serving. This helps it hold its shape better. - You can add herbs like basil or oregano for different flavors. These herbs brighten the dish. - Feel free to swap cheeses based on what you like. A blend of cheddar adds a sharp taste. - Serve with marinara or pesto for dipping. The rich flavors pair well with the bread. - Pair it with a fresh salad. The crunch of greens balances the cheesy goodness. {{image_2}} - Substitute low-fat cream cheese and mayonnaise. - Incorporate additional vegetables like bell peppers or mushrooms. Healthier options make this dish lighter without losing taste. Using low-fat cream cheese and mayonnaise reduces calories, while adding bell peppers or mushrooms boosts fiber and nutrients. You can mix in diced zucchini or carrots too for a fun crunch. These swaps keep your pull-apart bread tasty and good for you. - Add crumbled feta or goat cheese for a tangy flavor. - Experiment with different types of bread, such as ciabatta or whole wheat. Gourmet twists can take your bread to the next level. Crumbled feta or goat cheese adds a zesty kick. You can also swap your sourdough for ciabatta or whole wheat bread. Each bread choice gives a new texture and taste. Try adding herbs like dill or thyme for even more flavor. - Use seasonal veggies like zucchini or sun-dried tomatoes. - Try incorporating holiday spices for themed gatherings. Seasonal variations make this dish fresh and exciting. In summer, add zucchini or cherry tomatoes. For fall, sprinkle in pumpkin spice or nutmeg for a warm touch. These seasonal changes keep your cheesy spinach artichoke pull-apart bread fun and relevant all year round. Store any leftovers in an airtight container. This keeps the bread fresh for up to 3 days. When you want to enjoy it again, reheat in the oven. This helps keep the bread crispy and delicious. You can freeze unbaked stuffed bread for up to 1 month. Just make sure to wrap it well. When you are ready to bake, thaw it first. This ensures even cooking and great taste. To keep the bread fresh, avoid storing it with moist items. Moisture can make it soggy. Use parchment paper to line your storage containers. This makes for easy cleaning and keeps everything tidy. Yes, prepare it the night before and bake before serving. This saves time and lets the flavors blend overnight. You can then enjoy fresh, warm bread with minimal effort. It's great as an appetizer, paired with dips or salads. I love serving it with marinara or a fresh green salad. These sides balance the rich cheese and creamy dip. This recipe is already vegetarian. Just ensure all cheese options are rennet-free. Check labels for added peace of mind. You can enjoy this dish without concern for meat products. Yes, just make sure to thaw and drain excess moisture before using. Frozen spinach works well and saves prep time. It still gives you that delicious spinach flavor in each bite. Substitute the sourdough with a gluten-free bread option for a gluten-free version. Many stores offer gluten-free bread that works well. Enjoy this tasty dish without gluten worries! This blog post covered the delicious recipe for Cheesy Spinach Artichoke Pull-Apart Bread. We looked at the key ingredients, step-by-step instructions, and handy tips. Remember, you can customize the flavors and serve it with dips or salads for a tasty meal. Store any leftovers properly to enjoy this dish later. Whether you choose to make it healthier or add gourmet twists, the possibilities are endless. Enjoy this cheesy delight with family and friends!

Cheesy Spinach Artichoke Pull-Apart Bread

Indulge in the ultimate Cheesy Spinach Artichoke Pull-Apart Bread that's perfect for parties or family gatherings! This delightful recipe features a crusty sourdough loaf stuffed with a rich blend of spinach, artichokes, and three kinds of cheese. It's gooey, cheesy, and oh-so-good! Get ready to impress your guests with this mouthwatering dish. Click to explore the full recipe and elevate your snack game!
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Ingredients
  

1 large round sourdough bread loaf

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup mayonnaise

2 cloves garlic, minced

1 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, garlic powder, and crushed red pepper flakes (if using). Mix well until smooth.

      Fold in the chopped spinach, artichoke hearts, mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.

        Carefully cut the sourdough bread loaf into a checkerboard pattern, making deep cuts but not cutting all the way through.

          Stuff each cut in the bread with the cheesy spinach and artichoke mixture, making sure to fill every gap.

            Place the stuffed bread on a baking sheet lined with parchment paper.

              Sprinkle the remaining Parmesan cheese over the top of the loaf for extra cheesiness.

                Wrap the bread in aluminum foil and bake in the preheated oven for 15 minutes.

                  Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the bread is golden brown.

                    Take the bread out of the oven and let it cool slightly before serving. Garnish with freshly chopped parsley.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8-10