This post is sponsored by ALDI. This spinach artichoke bread is irresistible: a loaf of buttery bread sliced and stuffed with a melty spinach artichoke cheese filling, then baked until golden. It’s a dreamy snack or appetizer that everyone will love.
The best way to upgrade spinach artichoke dip? Stuff it inside bread.
Slice a loaf of crusty bread in a crosshatch pattern, fill the crevices with a rich spinach-artichoke-cheese mixture, brush with butter and bake. The result is gooey, cheesy filling seeping into golden, toasted bread — the perfect party food or cozy snack.
I love pull-apart breads. I’ve made versions from scratch with yeasted dough and others using store-bought loaves — both are delicious. Pull-apart bread always becomes the most talked-about item at a meal because it’s fun to eat and impossible to resist. For this recipe, I chose a classic crowd-pleaser: spinach artichoke dip tucked inside a loaf.
I’m excited to partner with ALDI again this season to share a simple, impressive dish you can toss together for holiday gatherings, brunch, or a casual family night. ALDI carries quality, seasonal produce, cheeses, and pantry staples at great prices — everything you need to make this recipe.
This time of year ALDI is filled with fresh ingredients — baby spinach, marinated artichokes, excellent cheeses and loaves of bread — all at wallet-friendly prices. I grabbed a Specially Selected Italian Bread from the bread aisle to make this pull-apart loaf, but a sourdough round also works beautifully.
A dish like this is so easy and always a hit with both kids and adults. The technique is forgiving: you’re simply stuffing the dip into the bread’s slices, brushing with butter and baking until golden and bubbly. The crispy, slightly browned cheese edges are the absolute best.
What you need for spinach artichoke pull-apart bread
- A sturdy loaf: I use Specially Selected Italian Bread. A round sourdough also works. Cut a checkerboard pattern without slicing all the way through the bottom.
- A classic spinach artichoke filling: cream cheese and sour cream form the base, combined with baby spinach, chopped marinated artichoke hearts, white cheddar and Parmesan.
- Assembly is simple: make the dip, gently pry open the bread squares and stuff the mixture into the crevices. Use a knife to nudge the filling deep into the slices. Don’t worry if some bread pieces fall out — tuck them back in.
- Brush the whole loaf with melted butter and bake until golden and bubbly. The interior should be melted and gooey while the crust turns crisp and toasted.
People go crazy for this bread. Imagine crusty Italian bread filled with a super-cheesy spinach-artichoke dip and baked until hot — it’s the best comfort-food appetizer. Serve it at a party, with soup or salad for dinner, or as a fun snack for a movie night.
You can prep this ahead: make the filling, slice and stuff the bread, then cover and refrigerate for up to 24 hours before baking. When ready, brush with butter and bake until golden and cheesy.
Cozy, shareable, and indulgent — this pull-apart bread is a perfect appetizer for the holidays or any time you want a show-stopping, crowd-pleasing treat.
Spinach Artichoke Pull-Apart Bread
Spinach Artichoke Pull-Apart Bread
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Ingredients
- 1 tablespoon Specially Selected Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 5 ounces Simply Nature Organic Baby Spinach
- kosher salt and pepper
- 4 tablespoons melted butter
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup chopped Marinated Tuscan Garden Artichoke Hearts
- 4 ounces freshly grated Emporium Selection Aged Reserve White Cheddar
- 2 ounces freshly grated Emporium Selection Parmesan Cheese
- 1 loaf Specially Selected Italian Bread
- 6 tablespoons Simply Nature Organic Unsalted Butter, melted
- chopped fresh parsley, for topping
Instructions
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Preheat the oven to 400°F (200°C).
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Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook about 30 seconds, then add the spinach and cook until fully wilted, about 5–6 minutes. Season with salt and pepper.
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In a bowl, combine the softened cream cheese, sour cream, chopped artichoke hearts, half the cheddar and all the Parmesan. Add a generous pinch of salt and pepper. Stir in the cooked spinach until evenly combined.
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Line a baking sheet with parchment paper. Using a sharp knife, slice a grid pattern into the loaf, leaving about an inch at the bottom uncut. Slice lengthwise first, then crosswise to form squares. Don’t worry if pieces fall out—you can tuck them back in.
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Gently pry the bread squares apart. Drizzle or brush about 3 tablespoons of melted butter into the crevices and over the top. Use a knife to push the spinach-artichoke mixture into each slice, working carefully to fill the loaf as much as possible.
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Add remaining cheddar into the crevices or pile it on top, then drizzle the rest of the butter over the loaf.
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Bake 15–20 minutes, until the bread is golden, crisp and the cheese is melted and bubbly. Remove from the oven, sprinkle with chopped parsley and serve immediately.
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Just how I like my carbs!