Alfredo Spinach Artichoke Bread (Print Version)

Pull-apart bread stuffed with cheesy spinach artichoke and Alfredo, perfect for sharing or party snacks.

# What You’ll Need:

→ Bread

01 - 1 large round loaf of sourdough or Italian bread

→ Spinach-Artichoke Filling

02 - 1 cup frozen spinach, thawed and squeezed dry
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup cream cheese, softened
06 - 1/2 cup Alfredo sauce
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup sour cream
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Topping

13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - With a serrated bread knife, slice loaf in a crosshatch pattern, ensuring not to cut fully through; leave approximately 1/2 inch intact at the base.
03 - In a mixing bowl, combine spinach, artichoke hearts, garlic, cream cheese, Alfredo sauce, Parmesan, mozzarella, sour cream, salt, black pepper, and red pepper flakes until thoroughly blended.
04 - Carefully separate bread sections and stuff the spinach-artichoke mixture deeply between slits, pressing firmly with a spoon.
05 - Evenly drizzle melted unsalted butter over the filled bread.
06 - Loosely wrap the stuffed loaf with aluminum foil. Bake for 15 minutes.
07 - Remove foil and continue baking for 8 to 10 minutes, or until cheese bubbles and turns golden.
08 - Transfer from oven, sprinkle with chopped fresh parsley, and allow to cool slightly before serving.

# Additional Tips::

01 -
  • Easy party showstopper everyone grabs a piece and always returns for seconds
  • Dreamy three-cheese filling baked right in the bread for rich flavor in every bite
  • Customizable with favorite add ins or your own homemade Alfredo
  • Perfect for sharing yet simple to make with basic staple ingredients
  • Baking it fills your kitchen with that nostalgic fresh bread and cheese aroma
02 -
  • Vegetarian friendly and easy to adapt for special diets
  • Packed with flavor from three varieties of cheese
  • Works with gluten free bread for a wheat free treat
  • Holds up well as leftovers though it is always best hot from the oven
03 -
  • Let the cream cheese come fully to room temperature for easy mixing
  • Do not rush slicing through the bread stop short of the base or the loaf will fall apart
  • Taste the filling before stuffing the bread to check seasoning this makes all the difference
  • If you want an extra bubbly top run it under the broiler for one or two minutes at the end
  • Fresh parsley stirred in after baking adds not just color but a surprisingly bright flavor
  • Once in a while I make a mini version using individual bread rolls for personal appetizers and it is always a hit

Go Back