Garlic Parmesan Pull-Apart Bread with Spinach Dip is the kind of dish that makes any occasion feel like a special one. Whether you’re planning a cozy night in, game day with friends, or looking for an easy yet impressive appetizer for your next gathering, this recipe delivers. The aroma of melted butter, garlic, and parmesan wafting from the oven is enough to make everyone gather around the table in anticipation.
What makes this dish truly stand out is the perfect marriage between the warm, crusty, garlicky bread and the cool, creamy spinach dip. It’s indulgent, satisfying, and surprisingly simple to make with a handful of ingredients. Let’s break down how you can make this mouthwatering dish in your own kitchen.
Ingredients You’ll Need
Here’s what you’ll need to prepare this pull-apart garlic bread with spinach dip:
- 1 large loaf of French bread or sourdough (preferably round or oblong)
- 1 cup grated Parmesan cheese (freshly grated for best results)
- ½ cup unsalted butter, melted
- 4 garlic cloves, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package (10 oz) frozen spinach, thawed and thoroughly drained
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
How to Make Garlic Parmesan Pull-Apart Bread with Spinach Dip
Preparing the Bread
- Preheat your oven to 350°F (175°C).
- Take your French loaf and place it on a large cutting board. Using a serrated bread knife, make diagonal cuts across the loaf, about 1 inch apart. Be careful not to cut all the way through to the bottom.
- Turn the bread and make diagonal cuts in the opposite direction, creating a diamond or crosshatch pattern. These cuts form the “pull-apart” pockets for your butter and cheese mixture.
- In a bowl, mix the melted butter, minced garlic, and chopped parsley.
- Use a pastry brush or spoon to drizzle this garlic butter mixture into every nook and cranny of the bread. Make sure the entire loaf is well-coated.
- Sprinkle the grated Parmesan generously over and inside the cuts of the bread.
- Place the bread on a foil-lined baking sheet and bake in the oven for about 15–20 minutes, until the bread is golden and crispy and the cheese is melted.
Making the Spinach Dip
While the bread is baking, you can prepare the creamy spinach dip:
- In a medium bowl, combine mayonnaise and sour cream.
- Add the thawed and well-drained spinach. Be sure to squeeze out as much moisture as possible from the spinach to avoid a watery dip.
- Mix in the shredded mozzarella cheese.
- Season with salt and pepper to your taste. You can also add a small pinch of garlic powder for extra flavor if desired.
- Stir everything until the mixture is smooth and evenly blended.
Serving the Dish
Once the bread is baked to golden perfection:
- Remove it from the oven and allow it to cool slightly.
- Carefully transfer it to a serving plate or board.
- Spoon the spinach dip into a small bowl and place it in the center of the bread (if using a round loaf) or serve it on the side.
- Optionally, fill some of the bread cuts with small spoonfuls of the spinach dip for a more decadent, all-in-one bite.
- Serve immediately while the bread is still warm and the dip is cool and creamy.
Variations to Try
Want to personalize this dish? Try these tasty ideas:
- Add bacon: Mix cooked and crumbled bacon into the spinach dip for a smoky, savory upgrade.
- Use a flavored cheese: Swap mozzarella with sharp white cheddar or Gruyère for a more pronounced cheesy profile.
- Add heat: Sprinkle crushed red pepper flakes or a few dashes of hot sauce into the dip for a spicy version.
- Try a different bread: Use ciabatta, Italian loaf, or even a hearty gluten-free bread to suit dietary needs.
- Make it cheesy all the way: Add shredded mozzarella between bread cuts along with Parmesan for an extra gooey experience.
Tips for the Perfect Pull-Apart Bread and Dip
- Use fresh Parmesan: Pre-shredded cheese doesn’t melt as well and often has added anti-caking agents. Freshly grated Parmesan delivers better taste and texture.
- Don’t overbake the bread: You want a golden, crispy crust but still soft and fluffy inside. Keep a close eye during the last 5 minutes.
- Make the dip ahead: You can prepare the spinach dip a day in advance. Just store it in the fridge in an airtight container.
- Reheat gently: If you’re reheating the bread, wrap it in foil and warm in the oven at 300°F for 10–15 minutes to avoid drying it out.
- Serve immediately: This dish is at its best right after baking—warm, melty, and aromatic.
Conclusion
Garlic Parmesan Pull-Apart Bread with Spinach Dip is more than just an appetizer—it’s the centerpiece of your table. Whether you’re entertaining guests or indulging in a delicious night-in, this recipe delivers on all fronts: flavor, texture, and visual appeal.
From the golden-baked bread saturated with garlicky butter to the rich and creamy spinach dip, every bite is an experience in comfort food perfection. What’s more, it’s incredibly versatile. With simple ingredient swaps or creative add-ins, you can tailor it to your taste or occasion.
Once you serve this, don’t be surprised if your guests start requesting it at every gathering. So grab your ingredients, heat that oven, and enjoy the warm, cheesy, garlicky goodness of this classic pull-apart bread.
Frequently Asked Questions
Can I make the bread and dip ahead of time?
Yes, the spinach dip can be made a day in advance and stored in the refrigerator. The bread, however, is best served fresh. If you need to prepare it earlier, bake it and reheat gently before serving.
Can I use fresh spinach instead of frozen?
Absolutely! Just blanch fresh spinach in boiling water for 1–2 minutes, then cool it quickly in ice water. Drain thoroughly, chop, and squeeze out all the excess water before mixing it into the dip.
Can I make this gluten-free?
Yes. Choose a gluten-free loaf of bread and ensure all other ingredients, especially mayonnaise and cheese, are gluten-free certified. Always read labels carefully.
Can I make the dip warm?
You can! Transfer the spinach dip to an oven-safe dish, sprinkle extra cheese on top, and bake at 350°F for about 15 minutes until bubbly and golden on top.
How long does it last?
The dip can be stored in the fridge for 3–4 days in a sealed container. The bread is best enjoyed fresh but can be wrapped and stored for 1–2 days.
Is it suitable for vegetarians?
Yes, as long as you ensure your cheeses and mayonnaise don’t contain any animal rennet or byproducts.