Vegan Spinach Artichoke Bread

This vegan spinach and artichoke pullapart bread is the ultimate game day snack, perfect for sharing during a Super Bowl party or any potluck gathering. I love how the gooey vegan mozzarella and creamy filling remind me of the best parts of classic party dips, but in a fun, shareable bread form. Whether you’re hosting a holiday party, kickoff brunch, or cozy movie night, this recipe brings everyone together around the table—no utensils required.

I first made this at a friend’s game night and was amazed how fast it disappeared. Now it’s my goto dish for casual entertaining.

Ingredients

• Three cups allpurpose flour: makes a tender and fluffy dough choose unbleached for best texture
• Two and a quarter teaspoons instant yeast: for a reliable, quick rise check freshness for best results
• One tablespoon granulated sugar: adds just enough sweetness to feed the yeast
• One teaspoon salt: to enhance all the flavors
• One cup warm water: at about 110°F encourages yeast activation without killing it
• Two tablespoons olive oil: enriches the dough and prevents dryness
• One tablespoon olive oil: helps sauté the garlic and spinach for flavor development
• Three cloves garlic minced: bring aromatic depth fresh is best for a bright punch
• Four cups fresh spinach roughly chopped: provide earthiness and vibrant color
• One can of artichoke hearts drained and finely chopped: gives the filling a tender, tangy bite
• Eight ounces vegan cream cheese: delivers that classic creamy texture with plantbased goodness
• Two tablespoons nutritional yeast: add a savory, cheesy note
• Two tablespoons fresh lemon juice: brighten and balance the richness
• Half a teaspoon salt and a quarter teaspoon freshly ground black pepper: season the filling perfectly
• Half a cup vegan mozzarella shreds: create that delicious melty texture
• Two tablespoons melted vegan buttery sticks brushed on top: add richness and help achieve a golden crust

Instructions

Prepare the Dough:

Combine the flour, instant yeast, sugar, and salt in a large bowl, mixing thoroughly to distribute the ingredients. Add the warm water and olive oil, stirring until a rough dough begins to form. Turn the dough out onto a lightly floured surface. Knead vigorously for 8 to 10 minutes until the dough feels smooth and elastic—this develops gluten to give your bread structure. Place the dough in a lightly greased bowl, covering it loosely with a towel. Let it rise in a warm spot for 60 to 90 minutes or until it has doubled in size, which signals the yeast has done its work.

Make the Filling:

Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until the aroma fills the kitchen be careful not to brown it. Add the chopped spinach and sauté for 2 to 3 minutes until wilted, stirring frequently. Stir in the chopped artichoke hearts and cook for another minute to release any excess moisture which prevents sogginess in the bread. Remove the skillet from heat and allow the mixture to cool slightly. In a bowl, combine the spinach and artichoke mixture with vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and vegan mozzarella shreds. Mix thoroughly until creamy and well combined.

Shape and Fill the Dough:

Once the dough has risen, punch it down gently to release air bubbles and turn it out onto a floured surface. Roll the dough into a large rectangle approximately 12 by 18 inches. Spread the spinach and artichoke filling evenly across the dough, leaving a half inch border along the edges to prevent oozing during baking. Cut the filled dough into strips about three inches wide. Stack the strips and slice those stacks into equal squares to create layers of filling in every piece.

Arrange and Final Rise:

Grease your loaf pan or a large round baking dish generously. Stand the cut dough squares upright in the pan with the cut sides facing up to create that pullapart effect. Cover loosely and let the dough rise again for 30 minutes or until it becomes slightly puffy, which ensures a soft crumb.

Bake the Bread:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Brush the top of the bread with melted vegan butter to promote a golden and flavorful crust. Bake the bread for 35 to 40 minutes or until it turns a deep goldenbrown color and sounds hollow when tapped. If the bread browns too quickly, tent it loosely with foil to prevent burning. Let it cool for 10 minutes before serving to allow the layers to set and make pulling apart easier.

My favorite ingredient in this recipe has to be the artichoke hearts. Their subtle tang and tender texture give this bread a delightful complexity that reminds me of family gettogethers and shared laughter around the snack table. Every bite feels like a moment to savor with loved ones.

Storage tips

Let the bread cool completely before storing to avoid condensation that makes it soggy. Store leftovers at room temperature in an airtight container or wrapped tightly in foil for up to two days. For longer storage, refrigerate wrapped bread for up to four days or freeze tightly wrapped for up to two months. Reheat gently in a low oven or microwave to restore softness without drying out.

Ingredient substitutions

Swap allpurpose flour for bread flour to achieve a chewier texture and higher rise which enhances the pullapart effect. Use silken tofu blended with lemon juice and salt as a lowerfat, soyforward alternative to vegan cream cheese, bringing a lighter texture to the filling. Replace vegan mozzarella with vegan parmesan for a sharper savory taste or smoked vegan cheese shreds to add a smoky twist that plays beautifully with the spinach and artichokes.

Serving suggestions

Serve warm alongside vegan tomato or roasted red pepper soup for a cozy meal. Garnish with extra fresh herbs such as parsley or chives and a sprinkle of crushed chili flakes for a subtle kick. For extra texture and flavor, fold in toasted pine nuts or chopped sundried tomatoes to the filling before assembling the bread.

This recipe has become a reliable hit whenever I bring it to parties and people love pulling apart the pieces. I guarantee this dish will earn you rave reviews and repeat requests.

Your Recipe Questions Answered

→ How do I ensure the dough rises properly?

Use fresh yeast and warm water around 110°F (43°C). Place the dough in a warm, draft-free spot, such as inside an oven with the light on, for best results.

→ How can I avoid a soggy bread center?

Drain and squeeze excess moisture from the spinach and artichokes before mixing. Also, avoid overfilling and tent the bread with foil if it browns too quickly.

→ Can I prepare the filled bread ahead of time?

Yes, assemble the loaf and refrigerate it overnight. Bring it to room temperature for about an hour before baking for even rising and flavor development.

→ Is it possible to freeze the bread?

Bake and cool completely before wrapping tightly. Freeze for up to 2 months and reheat at 325°F (163°C) until warmed through.

→ What are good serving suggestions?

Serve warm alongside vegan tomato soup or with fresh herbs and chili flakes. Adding sun-dried tomatoes or pine nuts to the filling offers delicious variations.

→ What if I don't have a loaf pan?

Try a round cake pan or bundt pan for a different presentation. Watch the baking time closely, adjusting as needed for even doneness.