Alfredo Spinach Artichoke Bread (Print)

Decadent pull-apart bread brimming with cheesy Alfredo, spinach, and artichokes. A warm appetizer for sharing.

# Components:

→ Bread

01 - 1 large round sourdough or Italian bread loaf

→ Spinach-Artichoke Mixture

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, store-bought or homemade
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 black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Topping

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

# Directions:

01 - Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
02 - Using a serrated knife, carefully slice the bread loaf in a crosshatch pattern, ensuring not to cut through the bottom and leaving about 1/2 inch intact.
03 - In a medium mixing bowl, thoroughly combine the spinach, artichoke hearts, minced garlic, cream cheese, Alfredo sauce, Parmesan cheese, mozzarella cheese, sour cream, salt, black pepper, and crushed red pepper flakes.
04 - Gently separate the bread sections and fill the openings generously with the spinach-artichoke mixture, pressing the filling into the cuts with a spoon.
05 - Pour the melted butter evenly across the stuffed bread.
06 - Wrap the bread loosely in aluminum foil and bake for 15 minutes.
07 - Unwrap the foil and continue baking for an additional 8 to 10 minutes, or until the cheese becomes bubbly and golden brown.
08 - Remove from the oven, sprinkle with chopped parsley, and allow the bread to cool slightly before serving.

# Expert Advice:

01 -
  • Pull-apart style makes it the best kind of finger food
  • Uses everyday pantry and fridge ingredients
  • Crowd-pleasing and ultra indulgent for gatherings
  • Ready in about forty minutes for quick entertaining
02 -
  • Vegetarian and extremely filling
  • Keeps well as leftovers for up to two days
  • Great make ahead option just assemble and chill until ready to bake
03 -
  • Always squeeze your spinach as dry as possible to prevent sogginess
  • Gently separate each bread section to really pack in filling all over
  • Watch closely during the last baking minutes so your cheese bubbles but does not burn

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