SPINACH ARTICHOKE BACON PULL-APART BREAD — Crusty bread is stuffed with fresh spinach, artichokes, crispy bacon and cheese, then baked until hot and bubbly for a delicious hot appetizer.
One of my favorite things about this time of year is having people over to watch the local college football team play. What I really love is serving up delicious, tailgate-style food for my guests, like this Spinach Artichoke Bacon Pull-Apart Bread.
I don’t even feel guilty about indulging a little during the game, and enjoying things like this cheesy, bacon filled bread with friends. I’m definitely one of those people who believes that bacon makes everything better.
And hey, there’s spinach in there–that kind of counts as healthy, right?
Okay, all the cheese probably cancels out any of the health benefits of the spinach, but this is exactly the kind of thing people love to eat on game day. In fact, if you’re serving a crowd, I suggest making two loaves.
I just fried up some diced bacon, then added fresh spinach, chopped artichoke hearts and a bit of cream cheese. Then I stuffed it into a crusty loaf of bread along with a generous helping of mozzarella.
To finish things off, I brushed my loaf with garlic butter and sprinkled it with grated Parmesan cheese, then covered it in foil and baked it until everything was warm and gooey.
What’s not to love about that?
I have to say, bacon is a pretty amazing addition to the cheesy goodness of this spinach and artichoke stuffed pull-apart bread.
We’ll definitely be making this Spinach Artichoke Bacon Pull-Apart Bread through football season and beyond! It’s the perfect appetizer to take to any kind of gathering with friends.
Be sure to save this Spinach Artichoke Bacon Pull-Apart Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Spinach Artichoke Bacon Pull-Apart Bread
- Round bread loaf
- Sliced mozzarella
- Produce: garlic, spinach, fresh parsley
- Artichoke hearts
- Cream cheese
- Spices: salt and pepper, garlic salt
- Parmesan cheese
- 1 round loaf of bread, approximately 12 ounces
- 10 ounces sliced mozzarella cheese (12-14 slices), cut into 1-inch squares
- 6-8 slices Wright Brand Bacon, chopped
- 1 clove garlic, minced
- 6 cups fresh baby spinach
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt
- 2 teaspoons grated Parmesan cheese
- Fresh chopped parsley, for garnish
- Preheat oven to 375 degrees. Place a large piece of foil on a baking sheet, set aside.
- Being careful not to go through the bottom crust, make horizontal then vertical cuts in the bread, about one inch apart. Stuff half of the mozzarella cheese squares into the cuts in the bread, being sure to get the cheese down into the bottom of the loaf.
- In a medium skillet over medium heat, fry the diced bacon until crisp. Remove to a paper towel to drain, then wipe all but a teaspoon or so of the grease from the pan.
- Add the garlic, spinach and artichokes to the pan and cook until the spinach is wilted.
- Add the cream cheese and cook, stirring often until the cream cheese is melted. Reserve about 1/4 cup of the bacon for garnish, then return the remaining bacon to the skillet and stir to combine.
- Spoon the spinach cream cheese mixture into the cracks in the bread, then stuff with the remaining mozzarella cheese.
- Place the loaf on the foil lined pan. Combine the melted butter and garlic salt and brush over the loaf. Sprinkle with the Parmesan cheese. Wrap the foil around the sides of the bread, then use an additional piece of foil to cover the top of the bread.
- Bake, covered, for 20 minutes, then uncover and bake about 5 minutes more, until cheese is melted and bread is golden.
- Sprinkle with the reserved bacon and fresh parsley before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 864mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 17g
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