30-Minute Spinach Artichoke Pull Apart Bread
A warm, shareable appetizer featuring crusty French bread cut into pull-apart sections and stuffed with a rich, creamy spinach artichoke filling. The combination of cream cheese, Parmesan, and tangy artichoke hearts creates an indulgent dip baked right into the bread. Perfect for game day gatherings, holiday parties, or casual entertaining when you want something that looks impressive but requires minimal effort. The crosshatch cutting technique allows the creamy filling to penetrate every bite while keeping the loaf intact for easy serving.
Ingredients
- 1 round French bread loaf
- 1 tablespoon olive oil
- 1 14-ounce jar artichoke hearts, drained and chopped
- 2 cups spinach, or 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream, mayonnaise or Greek yogurt
- 2 cups Parmesan cheese, grated
- 1 teaspoon Stone House Seasoninggarlic powder + onion powder + salt1 tsp:1/2 tsp eachaccessibility
basic seasoning blend
Instructions
- 1
Preheat oven to 350°F
- 2
Slice round French bread loaf into sections about 1 1/2 to 2 inches apart in one direction, leaving about 1/2 inch at the bottom to hold bread together, then repeat cuts in opposite direction
- 3
Arrange cut bread on oven-safe serving plate and drizzle interior cuts with olive oil
- 4
Mix together artichoke hearts, spinach, cream cheese, sour cream, Parmesan cheese, and seasoning
- 5
Spoon filling into cut bread sections, pressing deep into cavities
- 6
Bake until heated through and cheese is melted and lightly browned, about 15 minutes
- 7
Remove from oven and serve warm
Tips
Make sure to drain frozen spinach thoroughly by pressing in a clean kitchen towel to remove excess moisture
Cut deep enough to create pockets but leave enough bread at the bottom to prevent the loaf from falling apart
Serve immediately while cheese is still melty and bread is warm for the best texture
Good to Know
Refrigerate leftovers for up to 3 days, reheat in 300°F oven until warmed through
Assemble up to 4 hours ahead, cover and refrigerate, then bake as directed adding 5 extra minutes
Serve immediately while warm with small plates and napkins
Common Mistakes
Avoid cutting too deep or the bread will fall apart
Don't skip draining the artichokes and spinach or the filling will be watery
Press filling deep into cuts to prevent it from staying on top
Substitutions
basic seasoning blend
FAQ
Can I make this with a different type of bread?
Yes, sourdough or Italian bread work well. Choose a round, crusty loaf that will hold its shape when cut and stuffed with the creamy filling.
What if I don't have Stone House Seasoning?
Mix equal parts garlic powder, onion powder, and salt as a substitute, or use Italian seasoning or your favorite herb blend for similar flavor complexity.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, about 10-15 minutes depending on portion size.