Artichoke Pull Apart Bread

Hot toasty bread paired with this delicious cheesy dip is a great side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 482kcal
Author Souper Chef Deb from Bowl Me Over


  • 1 round loaf store bought sourdough or ciabatta bread
  • 1 cup mayonnaise
  • 1 cup parmesan cheese shredded
  • 1 6.5 oz can quartered artichoke hearts - well drained
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat your oven to 375 degrees
  • Start by slicing the bread, be careful not to slice completely thru. A helpful hint to keep you from slicing all the way thru to the bottom is to put a chop stick on each side of the bread, it will keep the knife from slicing thru. Slice it one way, then the other to form a cross-hatch pattern.
  • Take the remaining ingredients and place them in a food processor. Pulse to chop and combine all ingredients. When everything is well chopped and combined, carefully spoon the mixture into the bread, spreading apart the slices and stuffing it in well. If there is any leftover, top it on the bread.
  • Wrap tightly in aluminum foil and place in the preheated oven for 20 minutes. Uncover by opening the foil and bake an additional 5-10 minutes until the artichoke mixture is bubbly and the top is browned.
  • Plate, serve and enjoy!


Calories: 482kcal | Carbohydrates: 33g | Protein: 11g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 964mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 5.7mg | Calcium: 182mg | Iron: 2.4mg