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If you’re looking for a show-stopping appetizer for game day, a holiday party, gathering with friends, or just a reason to eat more cheesy bread, you’ve got to try this Spinach Artichoke Pull Apart Sourdough Focaccia. Soft, chewy sourdough focaccia is stuffed with creamy spinach and artichoke filling, gooey melted cheese, and a hint of garlic. Every pull-apart piece is pure delicious-ness.
It’s simple, it’s cheesy, and it’s guaranteed to disappear fast. This is one of my favorite ways to turn classic spinach artichoke dip into a warm, sourdough appetizer. Perfect for serving as a snack, side, or crowd-pleasing starter, this focaccia takes classic spinach artichoke dip and turns it into the ultimate shareable bread. You’re going to love tearing into this one!
Table of Contents
- Quick Look: Pull Apart Focaccia with Spinach Artichoke Dip
- Why You’ll Love Spinach Artichoke Pull Apart Focaccia
- Important Ingredients
- Substitutions
- How to Make Spinach Artichoke Pull Apart Focaccia
- How to Store Leftovers
- Amy’s Recipe Tip
- Frequently Asked Questions
- Sourdough Appetizer Recipes
- Spinach Artichoke Pull Apart Sourdough Focaccia Recipe
Quick Look: Pull Apart Focaccia with Spinach Artichoke Dip
- Prep Time: 15 minutes
- Bake Time: 27 minutes (25 minute bake, 2 minute broil)
- Total Time: 45 minutes
- Servings: ~ 12 people as an appetizer
- Calories: ~ 382 per serving (based on nutrition panel)
- Cook Method: warmed and broiled in the oven
- Flavor & Texture: crispy crust, soft and fluffy interior and coated in spinach artichoke dip
- Difficulty: Easy – this is an easy game-day appetizer once you already have the sourdough focaccia bread!
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Why You’ll Love Spinach Artichoke Pull Apart Focaccia
- Savory Sourdough Appetizer – This pull apart focaccia is the perfect appetizer for game day, a holiday meal, or any gathering. The pull apart style makes it easy to share. And for more savory bites, be sure to check out this list of all the best sourdough appetizers.
- Make-Ahead Option – Make your sourdough focaccia or a sourdough discard focaccia ahead of time and then this dish is so easy to throw together when you are prepping for a gathering. It makes it quick and easy on game day!
- Crowd Pleaser – Just like my Cheesy Pull Apart Sourdough Bread, this spinach artichoke pull-apart bread is a dish that everyone will love.
Important Ingredients
- 1 baked round sourdough focaccia – This recipe starts with a loaf of pre-made sourdough focaccia bread. Use your favorite recipe and make sure your bread has cooled completely before slicing and filling.
- Sour Cream, Mayonnaise, and Cream Cheese – A combination of sour cream, mayonnaise, and cream cheese is the base of the creamy spinach artichoke dip for this bread.
- Cheese – I like to use a combination of Monterey Jack, mozzarella, and Parmesan cheese in this appetizer. I always grate my own cheese to avoid the anti-caking agents on pre-shredded cheese.
- Artichoke Hearts – I use a jar of artichoke hearts (marinated work too). Drain and chop prior to using.
- Fresh Spinach – I use fresh spinach because it’s what I always have on hand and I prefer the flavor.
See the recipe card for full information on ingredients and quantities
Substitutions
- Frozen Spinach: If you want to use frozen spinach instead of fresh spinach, let it thaw completely and squeeze out excess moisture before using (see recipe card notes).
- Cheese: Substitute your favorite melting cheeses in place of the Monterey Jack, mozzarella, and Parmesan in this recipe.
- Greek yogurt: Swap for some or all of the sour cream for a lighter, slightly tangy flavor.
- Sourdough Focaccia: You can do this with any crusty bread, but I love the flavor of focaccia. This spinach artichoke dip can also be made separately and served with focaccia on the side if you prefer.
- Sourdough Bread– Hollow out a round loaf of sourdough bread, fill it with the spinach artichoke dip, and bake until warm and bubbly. Serve with the reserved sourdough pieces or extra sliced bread for dipping.
Serving Ideas
- Serve warm as a game-day appetizer
- Pair with a fresh green salad for a simple meal
- Add it to a holiday appetizer spread alongside soups or dips
How to Make Spinach Artichoke Pull Apart Focaccia
Slice the Focaccia
Step 1: Prepare and let cool a sourdough focaccia bread. Slice the focaccia in parallel slices down one side of the focaccia.
Step 2: Cut the bread into even, perpendicular slices to create a grid of small squares, being careful not to cut all the way through the bottom so the bread stays intact.
Focaccia Size: An 8×8-inch focaccia gives you more dip per slice, while a 9×13-inch pan or 12-inch round spreads the filling out a bit more. All options work great depending on what focaccia you have on hand.
Make the Spinach Artichoke Mixture
Step 3: Drain and roughly chop the artichoke hearts.
Step 4: Combine the chopped spinach and artichoke hearts in a large mixing bowl and set aside.
Step 5: Whisk together the
sour cream, mayonnaise, and softened cream cheese until smooth. Add the
garlic powder, black pepper, salt, and a dash of hot sauce. Whisk until well combined.
Step 6: Add the creamy mixture and grated cheeses to the mixing bowl with the chopped spinach and artichokes. Stir together until the mixture is fully combined.
Note: You could use a store-bought spinach artichoke dip—but this homemade version is so much better and made to bake right into the focaccia. That said, if you’re in a pinch, a tub of store-bought dip will still work.
Assemble & Bake
Step 7: Spoon the spinach artichoke mixture into the crevices of the focaccia bread until the mixture is fully spread in all of the sliced open spaces of the focaccia.
Step 8: Place the focaccia on a large piece of aluminum foil. Sprinkle the top with Parmesan cheese and bake in a preheated 350°F oven for 25 minutes, until the dip is fully melted. Broil for 2–3 minutes, until the Parmesan is lightly browned and crispy. Remove from the oven and serve warm.
How to Store Leftovers
Because this recipe contains cream cheese and sour cream, I would not leave it at room temperature for more than 2 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days and warm up to serve.
Amy’s Recipe Tip
For the best pull-apart texture, make sure your focaccia is completely cooled before slicing. Warm bread can tear instead of forming clean pockets, which makes filling the bread much harder.
Frequently Asked Questions
Yes! This recipe can be assembled ahead of time. Slice the bread, spread the spinach artichoke mixture and cheese between the pieces of sliced bread and wrap in tin foil. Refrigerate for 24 hours OR freeze for 1-2 months. Pull it out and bake according to recipe directions, adding a little extra time if it was cold (in the fridge) and even more time if coming out of the freezer.
Yes. Use whichever you prefer. I’ve tried it both ways, and prefer garlic powder because it spreads more evenly and gives every bite a nice garlic flavor, but fresh garlic works well too.
Yes! This recipe works well for any loaf of crusty bread. I prefer a homemade focaccia bread – this sourdough focaccia recipe is my favorite, but if you are in a pinch, grab a focaccia from the store. You could even use a crusty loaf of bread from the store or an artisan bakery if you prefer.
Sourdough Appetizer Recipes
If you tried this Spinach Artichoke Pull Apart Sourdough Focaccia or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Spinach Artichoke Pull Apart Sourdough Focaccia
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Equipment
- aluminum foil
Ingredients
- 1 9 by 13 or 12-inch round sourdough focaccia, baked and cooled
- 60 grams sour cream, about 1/4 cup
- 60 grams mayonnaise , about 1/4 cup
- 113 grams cream cheese, about 4 oz, softened
- 3 grams garlic powder, about 1 teaspoon
- 1 gram black pepper, about 1/4 teaspoon
- 3 grams salt, about 1/2 teaspoon
- dash of hot sauce, optional
- 50 grams monterey jack cheese, shredded, about 1/2 cup
- 50 grams mozarella cheese, shredded, about 1/2 cup
- 50 grams Parmesan cheese, shredded, about 1/2 cup
- 12 oz jar artichoke hearts, drained and chopped (260 grams worth after draining)
- 80 grams fresh spinach, chopped, about 1 cup packed, see recipe note for frozen spinach
- Parmesan for sprinkling on top, optional
Instructions
- This recipe starts with a fully baked and completely cooled sourdough focaccia. If you don’t have one yet, make that first and let cool completely. Preheat the oven to 350ºF.
- Once cooled, slice the focaccia into about 9 sections in one direction. Turn the focaccia the other direction and slice into 9 sections the other way, creating small squares. Be careful not to cut all the way through—the focaccia should stay intact on the bottom.
- To a medium-sized bowl, whisk together the sour cream, mayonnaise, and softened cream cheese. If the cream cheese is still too chunky, microwave the mixture for about 20 seconds, then whisk again until smooth. Add the garlic powder, black pepper, salt, and a dash of hot sauce. Whisk until combined. Stir in the Parmesan, Monterey Jack, and mozzarella cheeses, mixing until evenly combined.
- Drain the artichoke hearts and chop them into small pieces. Roughly chop the fresh spinach. Add both to the cheese mixture and stir to combine. See recipe notes for using frozen spinach.
- Place the cut focaccia bread on a large pice of foil on top of a baking sheet. Spoon the spinach artichoke mixture in between the pieces of focaccia bread, going one direction and then the other direction until all of the mixture is in between all the pieces of focaccia. Top with a sprinkle of parmesan cheese if desired.
- Wrap the focaccia completely in aluminum foil and stick in the pre-heated 350°F oven for 25 minutes until the dip is melty all the way through. Unwrap the foil, turn the oven to broil and broil the top of the focaccia for about 2-3 minutes until the parmesan on top gets crispy. Remove from the oven and serve warm. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can the mixture be put inside the bread-each square sliced open some?
Thanks! Looks delicious.
The mixture is put between each square so that when you pull each piece out it is coated in the spinach artichoke mixture. You can modify that however you would like to meet your personal preference.
Can’t wait to make this. Can I sub Greek yogurt for the sour cream? Probably full fat Greek yogurt needed?
That should work!
This is SO good! One of my favorites to share with friends.