Cheesy Spinach Pull-Apart Bread: The Ultimate Game Day Appetizer
By The Editors | Updated: December 30, 2025
If you love creamy spinach dip and you love crusty garlic bread, get ready to meet your new obsession: Cheesy Spinach Pull-Apart Bread. Often called “Crack Bread” because it is impossible to stop eating, this recipe takes a humble loaf of bread and transforms it into a gooey, buttery, cheesy masterpiece.
The concept is simple but brilliant: cut a loaf into a cross-hatch pattern (without slicing all the way through) and stuff every nook and cranny with a savory mixture of spinach, garlic, sour cream, and cheddar. As it bakes, the cheese melts into the bread, creating pull-able bites that are perfect for sharing. It is the ultimate centerpiece for Super Bowl parties, movie nights, or family gatherings.
Serve this alongside a fresh Caesar Salad to balance the richness, or go all out with some Chicken Skewers.
Why This Recipe is a Party Winner
Forget boring chips and dip. Here is why this bread steals the show:
- Interactive Eating: It’s designed to be torn apart by hand, making it a fun, communal experience.
- Flavor Bomb: It combines the tang of sour cream, the sharpness of cheddar, and the earthiness of spinach in one bite.
- Speed: It looks impressive but takes only 15 minutes to prep.
Ingredients for Cheesy Spinach Pull-Apart Bread
The key to success is using a sturdy loaf that can hold all the filling.
The Bread & Base
- The Loaf: 1 large Sourdough, Italian, or French loaf (unsliced). Avoid soft sandwich bread.
- Butter: 50g (approx. 4 tbsp) Unsalted Butter, softened.
- Garlic: 2 cloves, fresh minced.
The Cheesy Filling
- Spinach: 250g (10 oz) Frozen Spinach. Crucial Step: Thaw and squeeze out ALL the water.
- Primary Cheese: 1.5 cups Sharp Cheddar Cheese, shredded.
- Creaminess: 1/2 cup Sour Cream.
- Salty Kick: 1/4 cup Parmesan Cheese.
- Crunch: 3 Green Onions (Scallions), sliced.
How to Make Cheesy Spinach Pull-Apart Bread
Follow the “Cut and Stuff” method for the best results.
Step 1: Prep the Oven and Mix
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, mix the thawed (and drained) spinach, sour cream, cheddar cheese, parmesan, sliced green onions, minced garlic, and softened butter. Mix until you have a thick, consistent paste.
Step 2: The Cross-Hatch Cut
Take a sharp serrated bread knife. Slice the bread diagonally into 1-inch strips, cutting almost to the bottom but not all the way through. Turn the bread 90 degrees and slice again to create a diamond (cross-hatch) pattern. The bread should stay intact at the base.
Step 3: Stuff the Cracks
This is the fun part. Gently pry open the cracks of the bread with your fingers and stuff the spinach-cheese mixture deep inside. Be generous—fill every gap!
Step 4: Bake and Serve
Place the stuffed loaf on the baking sheet. Cover loosely with foil and bake for 15 minutes (this melts the cheese without burning the top). Remove the foil and bake for another 10-15 minutes until the bread is crispy and the cheese is bubbly and golden. Serve warm.
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 380 kcal | 14g | 32g | 22g |
Frequently Asked Questions
My bread became soggy. What happened?
The culprit is usually the spinach. Frozen spinach retains a lot of water. You must squeeze it very hard in a kitchen towel or sieve until it is almost dry before mixing it with the cheese.
Can I prepare this ahead of time?
Yes! You can cut and stuff the bread, wrap it tightly in foil, and keep it in the fridge for up to 24 hours. Just pop it in the oven when your guests arrive (you may need to add 5 minutes to the baking time).
What other cheeses can I use?
Mozzarella gives a great “cheese pull,” while Pepper Jack adds a spicy kick. Gouda is also excellent for melting.
