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- 1 large round loaf of sourdough bread - 1 cup fresh spinach, finely chopped - 1 cup artichoke hearts, drained and coarsely chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese, divided - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Fresh parsley, for garnish (optional) Gather these ingredients to create a rich and creamy dip. The sourdough bread serves as a fun vessel to hold your filling. Sourdough has a hearty crust, which makes it perfect for pulling apart. Fresh spinach and artichokes provide a nice green color and flavor. The cream cheese, sour cream, and mayonnaise form a velvety base. Mozzarella and Parmesan add a cheesy touch that melts beautifully. Don’t forget the garlic and spices; they bring depth to your dip. - Preheat your oven to 350°F (175°C). This helps the bread bake evenly. - In a large bowl, mix together cream cheese, sour cream, and mayonnaise. Use a spatula or mixer to blend until smooth. - Add chopped spinach, artichokes, minced garlic, half the mozzarella, and half the Parmesan to the creamy mix. - Season with salt, black pepper, onion powder, and garlic powder. Stir until everything is well combined. - Take the sourdough loaf and cut off the top to create a lid. - Hollow out the loaf carefully, leaving a bit of bread on the sides. Set the removed bread aside for later. - Stuff the hollowed sourdough with the spinach-artichoke mixture. Press it down slightly to fill it evenly. - Sprinkle the remaining mozzarella and Parmesan on top. - Place the loaf on a baking tray lined with parchment paper. Cover it loosely with foil. - Bake for 15 minutes. Then, remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. - Once it is done, let the bread cool for a few minutes. This makes it easier to handle. - Transfer to a serving platter and, if you like, add chopped parsley for a nice touch. Enjoy dipping with the reserved bread pieces! - Ensure cream cheese is at room temperature for easy mixing. This helps create a smooth base. - Use fresh spinach for better flavor. Fresh greens add a nice, vibrant taste. - Avoid over-mixing fillings to maintain a chunky texture. This keeps the dip interesting and hearty. - Allow the bread to cool slightly before serving. This makes it easier to handle and enjoy. - Check the bread frequently to prevent over-browning. Ovens can vary, so keep an eye on it. - Experiment with cooking times based on oven calibration. Adjust based on how your oven cooks. {{image_4}} You can mix up the cheese in your bread. Try using aged cheddar or gouda for a richer taste. Cream cheese with herbs adds a lovely touch too. It brings new flavors that make the dip even better. Don't be afraid to experiment! Adding different veggies can change the whole dish. Bell peppers or mushrooms work well in this dip. They add crunch and flavor. If you want some heat, add jalapeños or a sprinkle of red pepper flakes. This will give your bread a spicy kick. If you need a gluten-free version, use gluten-free bread. Many stores sell great options that taste good. Just make sure to hollow it out like the regular bread. This way, you still get that gooey, cheesy filling! Store any leftovers in an airtight container for up to 3 days. This keeps the bread fresh and tasty. When you want to enjoy it again, reheat it in the oven for the best results. This helps keep the bread crust nice and crispy. You can freeze the unbaked, stuffed bread for later use. This is great if you want to prep ahead. Just make sure to thaw it in the refrigerator before baking. This way, the bread will bake evenly and taste fresh. To maintain the texture, reheat the bread in the oven. This helps keep it warm and soft inside, while the outside stays crispy. If you choose to use a microwave, do so cautiously. It can make the bread soggy, which isn’t very tasty. Yes! You can use different breads for this dish. Ciabatta adds a nice crust and chewy texture. Baguette works well too; its smaller shape makes perfect pull-apart pieces. Just ensure the bread is sturdy enough to hold the filling. Sourdough is great, but feel free to get creative with your favorite bread. To add heat, mix in some hot sauce into the creamy base. Jalapeños also work well. Just chop them finely and stir them into the mixture. Adjust the amount based on your heat preference. You can even sprinkle some red pepper flakes on top before baking for an extra kick. Absolutely! You can make this dish ahead of time. Prepare the filling and stuff the bread, then wrap it tightly in plastic wrap. Store it in the fridge for up to a day. When you’re ready to bake, remove it from the fridge and bake it as directed. This method saves time and allows the flavors to blend nicely. This recipe for spinach-artichoke pull-apart bread is simple and fun. You learned about the key ingredients, like sourdough, spinach, and cheeses. I shared step-by-step instructions to help you prepare and bake it perfectly. With tips on flavor and texture, your bread will impress family and friends. Remember, you can change up the cheese or add veggies to fit your taste. Enjoy making this dish and sharing it with others! It’s an easy way to bring joy to any gathering.

Savory Spinach Artichoke Dip Pull Apart Bread

Get ready to impress with this Savory Spinach Artichoke Dip Pull Apart Bread! This mouthwatering recipe combines fresh spinach and artichokes with creamy cheeses, all stuffed into a delicious sourdough loaf. Perfect for your next party or game day snack, this dish is easy to make and is sure to wow your guests. Click through to explore the full recipe and elevate your appetizer game today! #SpinachArtichokeDip #PullApartBread #PartySnack #EasyRecipes
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Ingredients
  

1 large round loaf of sourdough bread

1 cup fresh spinach, finely chopped

1 cup artichoke hearts, drained and coarsely chopped

1 cup cream cheese, softened to room temperature

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures the bread will bake evenly.

    Mix the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a spatula or an electric mixer, blend until the mixture is smooth and creamy, ensuring there are no lumps.

      Add Flavorful Ingredients: To the creamy mixture, add the finely chopped spinach, coarsely chopped artichoke hearts, minced garlic, onion powder, garlic powder, half of the shredded mozzarella, and half of the grated Parmesan cheese. Season generously with salt and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.

        Prepare the Bread: Take the sourdough loaf and carefully cut off the top to create a lid. Hollow out the inside of the loaf, removing the bread but being careful not to break the sides or bottom. Cut the removed bread into bite-sized pieces and set them aside for dipping later.

          Stuff the Loaf: Pack the spinach-artichoke mixture into the hollowed-out sourdough loaf, pressing it down slightly to ensure even filling throughout.

            Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheese generously over the top of the dip-filled loaf for an extra cheesy finish.

              Prepare for Baking: Place the stuffed sourdough loaf on a baking tray lined with parchment paper. Cover the loaf loosely with aluminum foil to prevent excessive browning during the initial baking phase.

                Bake the Bread: Bake in the preheated oven for 15 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and beautifully golden.

                  Cooling and Serving: Once baked, remove the loaf from the oven and let it cool for a few minutes on the baking tray. This makes it easier to handle. Transfer the stuffed bread to a serving platter.

                    Garnish and Enjoy: If desired, sprinkle freshly chopped parsley over the top for a pop of color. Serve the warm, cheesy pull-apart bread alongside the reserved bread pieces for dipping into the delicious spinach-artichoke filling.

                      Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 6-8