Spinach Artichoke Bread is everything you love about baked spinach artichoke dip tucked inside a loaf of bread…PLUS it has plenty of cheese!
This incredibly delicious recipe has been sponsored by Rhodes Bake N Serv. As always all opinions are my own!
Spinach Artichoke Pull Apart Bread is so much fun to make because it literally takes less than 20 minutes hands-on time to make! Now that’s my kind of easy bread recipe!
We are really big on quick and easy appetizers at our house and Spinach and Artichoke Dip is one of our very favorites! So it makes perfect sense to turn it into a bread recipe to serve as a side dish!
What bread goes with spinach artichoke dip?
My favorite bread for making Spinach Artichoke Monkey Bread is a loaf of Rhodes frozen white bread. All you need to do is thaw a loaf of dough and follow the rest of the steps. It tastes just like homemade bread without committing your whole day to it!
Of course, you can make your own homemade bread recipe. You know, if you have that kind of time!
How to make Spinach Artichoke Bread
Don’t let the number of steps for making Spinach Artichoke Stuffed Bread scare you! They’re super easy and I’ll walk you through all of them!
- Mix cream cheese, mayonnaise, chopped spinach and artichokes, grated cheese, garlic, salt, and pepper together.
- Roll dough out into a rectangle, about 12″ x 18″.
- Spread cream cheese mixture over dough.
- Sprinkle with additional grated cheese. Press cheese down so it will stick to the cream cheese mixture.
- Using a sharp knife or a pizza cutter, slice the dough into 12 – 15 rectangles.
- Stack dough, making sure to the two squares on the outside are stacked with the cream cheese facing the center of the stack.
- Place stacks vertically in the bread pan. Cover with plastic wrap.
- Let rise until doubled.
- Bake for 30 minutes.
- Sprinkle with additional cheese. Bake for 10 more minutes.
- Let rest for about 5 minutes. Remove bread from pan and serve.
Stuffed Bread is the BEST
Have you seen those gorgeous a stuffed bread recipe and wondered how to make spinach artichoke dip stuffed inside bread?
I’m telling you, I’ve looked at them too! And THIS is the easiest bread recipe! Besides, it’s a pull-apart bread recipe and those are so much stinking fun to eat!
What’s happening on the farm?
It’s fall y’all! And fall on the farm means we’re in a HUGE hurry to finish our fieldwork before Mother Nature kicks us out and tells us we’re done.
Yesterday it snowed and never got warmer than 28 degrees. We still have corn to harvest to feed to our cows. And we have more hay to harvest.
This is the time of the year when we are all getting tired of working extra-long days, we’re tired of fighting the weather, and we just kinda want to sit on the couch and stuff our faces, or maybe simply just sleep! Either way, we’re ready for the days of working until one o’clock in the morning to be past us until the spring!
Other Pull Apart Bread Recipes
- Apple Pie Pull Apart Bread
- Pesto Pull Apart Bread
- Cheesy Bacon Pull Apart Bread
- Cranberry Orange Pull Apart Bread
- Smores Pull Apart Bread
- Breakfast Pull Apart Bread
- Coconut Pull Apart Bread
- Christmas Pull Apart Bread
What to serve this bread
If you love baked spinach artichoke dip, you’ll love this recipe just as much! If you’re a germaphobe like me, you might like it even more because there’s no chance of double dipping here!
Spinach Artichoke Pull-Apart Bread
- 1 loaf Rhodes frozen bread dough
- 8 oz. cream cheese softened
- 1/4 c. mayonnaise
- 1/2 c. fresh spinach chopped
- 1/2 c. artichoke hearts chopped
- 1/2 tsp. garlic paste can use 1 clove minced garlic instead
- 1/4 tsp. Kosher Salt
- 1/4 tsp. course black pepper
- 1 c. shredded mozzarella cheese divided
- 1/4 c. grated parmesan cheese
- parsley optional for garnish
- Thaw one loaf of Rhodes bread according to package directions until doubled in size.
- Mix cream cheese, mayonnaise, spinach, artichokes, garlic paste, salt, pepper, and 1/2 cup mozzarella cheese together
- As soon as the bread is doubled in size roll it into a rectangle 12" x 18".
- Spread cream cheese mixture over bread dough.
- Cut bread into 12-15 rectangles. Stack rectangles making sure the outside pieces have cream cheese side facing in. Set bread, cut side down, in the bread pan.
- Cover pull-apart bread with greased plastic wrap and cover. Let rise until doubled in size. It usually takes about 30 minutes.
- Preheat oven to 350 degrees.
- Bake bread for 30 minutes. Then sprinkle with remaining mozzarella cheese and parmesan cheese. Bake for 10 more minutes.
- Let the bread rest for 5 minutes. Remove from the bread pan and garnish with chopped parsley if desired.