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Spinach Artichoke Stuffed Pull-Apart Bread

A warm Italian loaf stuffed with creamy spinach artichoke filling, bacon, and Parmesan, baked until melty and pull-apart perfect.
8–10 servings
Prep Time:
20 minutes
Level:
Beginner

This Spinach Artichoke Stuffed Pull-Apart Bread is the ultimate crowd-pleaser: creamy, cheesy, and made for sharing. A soft Italian loaf gets sliced, stuffed with a rich spinach-artichoke filling, and baked until hot and melty. Serve it right out of the oven for game day, holidays, or any gathering where you want empty plates fast.

Ingredients

8 oz cream cheese, softened


8 oz ricotta cheese


6–8 slices bacon, cooked and crumbled


1 teaspoon garlic powder


1 teaspoon onion powder


½ teaspoon salt


¼ teaspoon black pepper


2 tablespoons sour cream


¾ cup artichoke hearts, chopped (about ½–1 cup)


5 oz spinach (or kale), chopped (if frozen: thaw and squeeze dry)


1 large Italian loaf


½ cup grated Parmesan cheese


1 cup shredded mozzarella (optional but recommended)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a bowl, mix cream cheese, ricotta, bacon, garlic powder, onion powder, salt, pepper, and sour cream until smooth. Stir in chopped artichokes and spinach (make sure spinach is well-drained).

  3. Place the Italian loaf on the baking sheet. Slice in a crosshatch pattern (like a checkerboard), cutting almost to the bottom but not all the way through.

  4. Spoon the filling into the cuts, getting it down into the cracks as much as possible. Sprinkle Parmesan (and mozzarella if using) over the top and into any open gaps.

  5. Bake 20–25 minutes, until the cheese is hot and bubbly and the bread is warmed through. For extra browning, broil 1–2 minutes at the end (watch closely).

  6. Serve immediately while warm and pull-apart soft.

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