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Best Kid-Approved Cheesy Spinach Artichoke Pull-Apart Bread Recipe

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A soft, fluffy loaf stuffed with creamy spinach artichoke mixture, loaded with three kinds of cheese, and baked until golden and gooey. This kid-approved pull-apart bread is quick, easy, and perfect for family dinners or potlucks.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese (whole milk recommended)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup shredded mozzarella cheese (extra for layering)
  • 1/4 cup grated Parmesan cheese (extra for layering)
  • 1 large loaf sourdough bread or French bread (12–16 oz)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
  2. Thaw frozen spinach and squeeze out as much liquid as possible using paper towels or a clean kitchen towel. Set aside.
  3. In a large mixing bowl, combine softened cream cheese, 1 cup mozzarella, 1/2 cup Parmesan, sour cream, minced garlic, salt, pepper, and red pepper flakes (if using). Mix until smooth.
  4. Fold the squeezed spinach and chopped artichokes into the cheese mixture until evenly distributed. Taste and adjust seasoning if needed.
  5. Place the bread on a cutting board. Using a serrated knife, make cuts about 1 inch apart across the top, cutting three-quarters of the way down. Then make similar cuts in the opposite direction to create a grid pattern.
  6. Stuff small spoonfuls of the cheese and spinach mixture into the cuts, pressing it deep into the crevices. Some filling may spill onto the surface.
  7. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top of the stuffed bread.
  8. In a small bowl, mix melted butter with garlic powder. Brush this mixture all over the top and sides of the bread.
  9. Place the stuffed bread on the prepared baking sheet or in the cast iron skillet. Bake for 20-25 minutes, until cheese is melted and bubbly and bread is golden brown. For extra browning, broil for the last 2 minutes.
  10. Let the bread cool for 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm, pulling apart pieces.

Notes

Don’t skip squeezing the spinach dry to avoid a watery filling. Use room temperature cream cheese for smooth mixing. Cut bread carefully to avoid cutting all the way through. Let the bread rest for 5 minutes after baking to prevent burns. If bread browns too quickly, tent with foil for the last 10 minutes.

Nutrition

Keywords: spinach artichoke, pull-apart bread, cheesy bread, kid-friendly, appetizer, party food, comfort food

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