Save to Pinterest This irresistible Alfredo Spinach Artichoke Bread blends creamy dip, gooey cheese, and crisp bakery bread for the ultimate pull-apart appetizer. It is exactly what I make when my friends crowd around the kitchen island during game nights or when I need a cozy snack that feels like a treat.
I first served this loaded bread at my annual holiday gathering and ended up scribbling the recipe on napkins for three different friends
Ingredients
- Sourdough or Italian bread loaf: sturdy with a chewy crust for excellent structure it soaks up the cheesy dip without turning soggy pick the freshest round unsliced loaf
- Frozen spinach: chopped and squeezed dry nothing beats the earthy color and soft bite plus it is an easy way to fit in some greens
- Canned artichoke hearts: bring mellow tang and a tender texture choose hearts packed in water and drain them well
- Garlic: infuses savory depth fresh cloves always yield the best punch
- Cream cheese: softened for that luscious silky base opt for a good quality brick style
- Alfredo sauce: gives this bread its signature creamy character pick a jarred variety you love or make your own for richer taste
- Parmesan cheese: for salty aged sharpness grate fresh if possible for robust flavor
- Mozzarella cheese: melts to that legendary stretch and covers the filling in gooeyness
- Sour cream: a dollop adds tang and lightness to balance the richness
- Salt and black pepper: help round out all the flavors taste your mixture before stuffing the bread
- Crushed red pepper flakes: add a little heat entirely optional
- Unsalted butter: melted and drizzled to help crisp the top and add golden color real butter makes a difference
- Fresh parsley: scattered over top brightens both color and flavor use only fresh as dried lacks the necessary pop
Instructions
- Preheat Your Oven and Prep the Pan:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius Line a baking sheet with parchment paper to catch cheese drips and make cleanup easy
- Cut the Bread:
- Place the loaf on a sturdy cutting board Using a serrated knife carefully slice the bread in a crosshatch pattern Cut down most of the way but stop about half an inch from the bottom so the loaf holds together but separates into cubes
- Mix the Filling:
- Combine the drained spinach chopped artichoke hearts minced garlic softened cream cheese Alfredo sauce Parmesan mozzarella sour cream salt black pepper and red pepper flakes in a medium mixing bowl Stir thoroughly until everything is evenly mixed and creamy
- Stuff the Bread:
- Gently pull apart the bread sections using your fingers or a spoon Little by little press generous spoonfuls of the spinach artichoke mixture deep into every cut and crevice Try to be thorough so every piece gets plenty of filling
- Add the Butter:
- Using a pastry brush or spoon drizzle the melted butter evenly across the top and lightly between the slits so the bread will crisp as it bakes
- Bake Covered:
- Wrap the entire loaf loosely in aluminum foil Transfer it to the prepared baking sheet and bake for 15 minutes This melts the cheese and heats the bread through
- Uncover and Finish Baking:
- Open up the foil to expose the top Return the bread to the oven and continue baking for eight to ten minutes The top should become bubbly golden and crisp
- Finish and Serve:
- Remove from the oven Sprinkle chopped fresh parsley over the top Let the bread cool slightly a few minutes before you transfer and pull it apart Serve warm and watch it disappear
Save to Pinterest My absolute favorite part is the gooey cheesy edges at the very bottom of the bread That first bite with a balance of crispy crust and creamy filling always reminds me of late nights with friends and laughter in the kitchen
Storage Tips
Wrap cooled leftover bread tightly in foil and refrigerate It is great for up to two days Reheat uncovered in a 350 degree oven Just ten minutes brings back the melted cheese magic Avoid microwaving to keep the crust crisp
Ingredient Substitutions
You can swap frozen spinach for fresh just wilt it and squeeze well If you have no Alfredo sauce use heavy cream with extra Parmesan Try Monterey Jack or fontina cheese in place of mozzarella For extra flavor bits of cooked bacon or sun dried tomato stir right into the filling
Serving Suggestions
This bread shines on an appetizer platter alongside olives and crisp veggies or as a side to soups and salads It also works as a fun party snack for movie nights Everyone loves pulling off their own bite sized piece Warm marinara sauce for dipping is also delicious
Cultural or Historical Context
Spinach artichoke dip has roots in American entertaining dating back to the seventies This bread recipe blends that retro dip with Italian American flavors by layering in Alfredo sauce and baking the mixture inside crusty bread The end result is truly the best of both worlds classic party snacking tradition meets comfort food
Seasonal Adaptations
Use fresh baby spinach in the spring for a brighter color Add roasted red peppers in summer for sweetness Wild mushrooms can be folded in for a fall or winter version with earthy notes
Success Stories
One time my cousin made this for a Super Bowl party and it was devoured before kickoff She said her secret was using homemade Alfredo and loading up on garlic I have even made a double batch for family reunions and people always ask for the recipe
Freezer Meal Conversion
To freeze make and stuff the bread as directed Wrap it tightly in plastic wrap then foil Freeze up to two months Bake straight from frozen but add an extra ten minutes covered to account for the temperature difference
Save to Pinterest Serve this bread warm and watch everyone gather around for a cheesy, satisfying pull-apart treat. Any leftovers will disappear fast the next day.