Spinach Artichoke Pull Apart Sourdough Focaccia

Spinach artichoke pull apart focaccia stacked on top of each other on a countertop.

5 from 1 vote

Spinach Artichoke Pull Apart Sourdough Focaccia

Spinach Artichoke Pull Apart Sourdough Focaccia is an easy sourdough appetizer made with soft, chewy focaccia filled with creamy spinach artichoke dip and melty cheese. Baked until warm and bubbly with a lightly crispy top, this pull-apart bread is perfect for game day, gatherings, or anytime you need a crowd-pleasing snack.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings

Author: Amy Coyne

Equipment

aluminum foil
baking sheet

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

Focaccia: This recipe uses a fully baked and cooled sourdough focaccia or sourdough discard focaccia bread. I typically use a 9×13-inch pan or a 12-inch round, but an 8×8-inch focaccia works too and gives you a more sauce-heavy pull-apart.

Frozen Spinach: I prefer the flavor of fresh spinach, but frozen works too. Thaw it completely, squeeze out the water and use 80 grams (about 1/3 cup packed) of frozen spinach in place of the fresh spinach.

Cheese: Grating your own cheese is going to result in the BEST flavor and texture. Pre-shredded cheese is coated with an anti-caking agent which makes it not melt as well.

Nutrition