Take your appetizers to the next level with this Spinach Artichoke Dip Pull-Apart Bread. No one will be able to keep their hands off this savory, creamy, cheesy bread. The stuffed rolls are meant as individual servings but are big enough for 2 folks to share! For the rich and decadent dip, try my Cheesy Skillet Spinach Artichoke Dip.
Spinach Artichoke Pull-Apart Bread
Spinach Artichoke Dip is a very popular appetizer that you can find on the menu at most restaurants but never have you had it quite like this. I have spent far too much time trying to cut up big loaves of bread to make the “traditional” pull-apart bread. I always seem to mess it up, not get the cuts deep enough, make them too deep, not enough cheese in the cuts, etc. This “individual” sized portion is a LOT easier to manage and still has maximum flavor!
Spinach Artichoke Pull-Apart Bread Recipe
Ingredients (full recipe below)
- Large rolls–I recommend Kaiser rolls, otherwise known as a Vienna or hard rolls. They are a bit bigger than a standard hamburger bun and bought UNCUT.
- Extra virgin olive oil
- Kosher salt
- Fresh parsley
- Cream cheese
- Heavy whipping cream
- Artichoke hearts
- Mozzarella cheese
- Parmesan cheese
- Garlic powder
- Black pepper
- Crushed red pepper flakes
Before filling the rolls with all the ooey-gooey cheese mixture, make sure you cook the spinach.
How to Cook Spinach
When you are choosing spinach for this recipe, look for spinach with dark green leaves. This will be the freshest spinach. If you buy spinach from a grocery store, you can find it already packaged with the stems cut off. If stems are still attached, cut them off before cooking. In addition, choose adult spinach over baby spinach; it is better for cooking.
When you are ready to cook the spinach, wash and dry the leaves. To wash spinach, separate the leaves, and put them in a bowl of water. Drain the water and gently pat the spinach dry with a paper towel or let it air dry for about ten minutes before cooking. You can also use a salad spinner.
After the spinach has been washed, grab a handful of it and chop it up into little pieces. Once you have the spinach chopped, heat up a tablespoon of olive oil in a pot over medium heat. Add the spinach and cook for about five minutes, or until the spinach has wilted.
How to Make Spinach Artichoke Pull-Apart Bread
First, get your rolls cut so they can hold all the cheesy goodness inside! But, don’t cut all the way through the rolls; just make an ‘x’ in each roll. Next, combine the oil, salt, and parsley in a small bowl. Brush the insides of the bread with this oil mixture, reserving a little bit to brush on the tops of the rolls before baking. Next, use 1/2 cup of the shredded mozzarella cheese to fill in between the wedges of the bread of each loaf.
Meanwhile, in a medium bowl, beat the cream cheese with a hand mixer until creamy. Add the whipping cream, artichokes, cooked spinach, 1 cup of the mozzarella cheese, parmesan, garlic powder, salt, black pepper, and red pepper flakes. Stir until everything is well combined. Spoon about 1/4 of the cream cheese mixture into each roll. Use all of it, and then add the rest of the shredded mozzarella cheese.
Brush the remaining oil mixture on top of the rolls and bake them for 7-10 minutes, or until golden brown. I baked all four in a large (15-inch) oven-safe skillet, but you could also use a parchment-lined baking sheet as well.
How to Serve Spinach Artichoke Dip Pull-Apart Bread
This cheesy bread is definitely a rich and filling bread that can easily be cut in half, or even in fourths, before serving. For serving size, I said 8 servings in the recipe, and that is if everyone ate half a roll.
Looking for More Appetizers?
Take your appetizer to the next level with this Spinach Artichoke Dip Pull-Apart Bread. No one will be able to keep their hands off this savory, creamy, cheesy bread.
- 4 round (5-6 inches) rolls
- 1/4 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 teaspoons fresh parsley, chopped
- 2 cups mozzarella cheese, divided
- 8 ounces cream cheese softened
- 2 tablespoons heavy whipping cream
- 1/2 cup artichoke hearts, chopped
- 5 ounces spinach, chopped and cooked
- 1/3 cup parmesan cheese grated
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Preheat oven to 350°F.
Make two lengthwise cuts on the top of the rolls, (like an X) making sure that the base of the bread remains attached, so not cutting all the way through.
In a small bowl combine the oil, salt, and parsley.
Brush the insides of the bread with the oil mixture, reserving some for brushing the outside of the bread at the end.
Use 1/2 cup mozzarella cheese to carefully fill in between the wedges of the bread on each loaf.
In a medium bowl, beat the cream cheese with a hand mixer until creamy.
Add the heavy whipping cream, artichoke hearts, spinach, 1 cup mozzarella cheese, parmesan, garlic powder, salt, black pepper, and red pepper and stir until well combined.
Spoon 1/4 of the cream cheese mixture in between the wedges of each roll. (You should use all of the cream cheese mixture.)
Top with the remaining mozzarella cheese.
Using a pastry brush, brush the remaining oil mixture on the outside of the bread loaves.
Bake for 7-10 minutes, or until golden brown, in a large (15-inch) oven-safe skillet.