Festive Spinach Artichoke Dip Pull-Apart Bread: The Ultimate Holiday Appetizer

When you need an appetizer that is as impressive as it is delicious, this Spinach Artichoke Dip Pull-Apart Bread is the perfect choice. It takes a classic creamy dip and transforms it into a fun, interactive, and crowd-pleasing party snack. Each pull-apart cube of bread is loaded with a rich, cheesy, and savory spinach and artichoke filling, making it the perfect centerpiece for your holiday table.

This recipe is a true holiday lifesaver. It’s easy to assemble and bakes into a beautiful, golden-brown masterpiece that is warm, gooey, and ready to be shared. It's the kind of appetizer that brings people together.

Festive Spinach Artichoke Dip Pull-Apart Bread

Yields: 12-16 servings

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients

  • 1 round sourdough or crusty French loaf

  • 8 oz cream cheese, softened

  • ½ cup mayonnaise

  • 1 (14-ounce) can of artichoke hearts, drained and chopped1

  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1 cup shredded mozzarella cheese, divided

  • ½ cup shredded Parmesan cheese, divided

  • 1 clove garlic, minced

  • 1 teaspoon onion powder

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

1. Prepare the Bread & Filling

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Cut the Bread: Place the loaf of bread on a cutting board. Using a large serrated knife, cut a crosshatch pattern into the top of the loaf, about 1-inch deep. Be careful not to cut all the way through the bottom.

  3. Make Filling: In a large bowl, combine the softened cream cheese, mayonnaise, chopped artichoke hearts, squeezed-dry spinach, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, onion powder, salt, and pepper. Stir until everything is well combined.

2. Assemble and Bake

  1. Stuff the Bread: Gently pull the bread cubes apart and spoon the spinach artichoke mixture into all of the cracks and crevices. Stuff as much filling as you can into the loaf.

  2. Wrap in Foil: Place the stuffed loaf on a large sheet of aluminum foil. Wrap it loosely, but securely, leaving the very top open.

  3. Bake: Place the foil-wrapped loaf on a baking sheet. Bake for 15 minutes.

  4. Add More Cheese: Carefully unwrap the top of the bread and sprinkle the remaining mozzarella and Parmesan cheese over the top.

  5. Finish Baking: Return the bread to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the bread is golden brown.

3. Serve

  • Serve the bread immediately while it's warm and gooey. Guests can simply pull the cheesy cubes from the loaf and enjoy.

Pro-Tips for a Perfect Loaf

  • The Right Bread: A round sourdough or a crusty French loaf works best here. The sturdy crust holds up to the filling and creates a nice, toasty texture.

  • Squeeze the Spinach! This is a crucial step. If the spinach is too wet, it will make your filling watery. Thaw the spinach and then squeeze it as dry as you can with a towel or paper towels.

  • Don't Overfill: Be careful not to overfill the top of the loaf with cheese in the second step. You want the cheese to melt into the crevices, not just sit on top.

  • The Foil is Key: Wrapping the loaf in foil for the first part of the bake steams the bread, ensuring the filling is hot and gooey and the bread is tender before you brown the top.

  • Customization: Feel free to add a pinch of red pepper flakes to the filling for a little heat, or a teaspoon of Italian seasoning for more savory flavor.