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! If it’s the holiday season, you will love my Spinach Dip Pull Apart Christmas Tree!
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 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.
Spinach Artichoke Dip Pull-Apart Bread
- 4 round (5-6 inches) rolls
- ¼ 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
- ½ cup artichoke hearts, chopped
- 5 ounces spinach, chopped and cooked
- ⅓ cup parmesan cheese grated
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ 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 ½ 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 ¼ 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.
Did you make this recipe?
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