Spinach Artichoke Pull-Apart Bread

an flat lay image of pull apart spinach and artichoke bread on a wooden cutting board with parsley and grated cheese

Spinach Artichoke Bread is everything you love about spinach artichoke dip in a warm pull apart bread! This recipe is so easy to make and even more fun to eat!

Course Bread

Cuisine Amercian

Prep Time 20

Cook Time 40

Rising Time 4

Total Time 5

Servings servings

Calories 285kcal

Author Amy

Ingredients

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

Instructions

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.

Notes

Homemade bread may be used to make this recipe.

These metal bread pans are my favorite pans for making this recipe because they are long and skinny.

If the bread is getting too brown cover it with aluminum foil, then continue baking.

Nutrition