Game Day Spinach Artichoke Pull-Apart Bread

Spinach artichoke pull-apart bread filled with cream cheese and mozzarella, wrapped and baked until hot, then uncovered for a golden cheese topping.

Prep: 15 min · Cook: 25 min · Yield: 8 · Method: Oven

Ingredients

• 1 round crusty bread loaf
• 1 cup frozen chopped spinach
• 1 cup canned artichoke hearts
• 6 oz cream cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic
• 0.25 cup mayonnaise
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons unsalted butter

Cooking instructions

1. Heat the oven to 375°F. Thaw the spinach and squeeze it very dry. Drain and finely chop the artichoke hearts. Cut the loaf crosswise and lengthwise in a grid, stopping before cutting through the bottom crust. (about 10 min) — 375°F
2. Mix the cream cheese, spinach, artichokes, mozzarella, mayonnaise, garlic, salt, and pepper until evenly combined. (about 3 min)
3. Stuff the filling into the cuts in the loaf, pressing it down between the bread pieces. Melt the butter and brush it over the top and sides. (about 5 min)
4. Wrap the loaf tightly in aluminum foil and bake until the bread is hot and the cheese is melted, about 18 minutes. (about 18 min) — 375°F
5. Uncover the loaf and bake until the cheese is lightly browned and bubbling, 5 to 7 minutes more. (about 7 min) — 375°F
6. Rest the loaf for 5 minutes, then pull apart and serve warm. (about 5 min)