Spinach Artichoke Pull Apart Bread

I love pullapart bread. Last Thanksgiving I made some and it was delicious. I love how versatile the recipe is. You can stuff bread with anything and add cheese and call it good. It's a people pleaser and it was so easy to make that it was a no effort put together appetizer.

INGREDIENTS

• 1 loaf of store bought sourdough bread ( I made my own garlic, poppy seed, rosemary French bread for this recipe).
• 1/2 cup of butter
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 garlic cloves, diced
• 2 cups fresh spinach, chopped ( I used frozen, thawed over night and drained)
• 14 oz can artichoke hearts, drained well and chopped

DIRECTIONS

1. Preheat your oven to 350 degrees.
2. Slice your sourdough bread first one way, then the other, making a cross-hatch and being careful not to slice through the bottom of the loaf.
3. Stuff 3/4 a cup of cheese in the cracks of the bread. This while hold the bread open so you can pour all the other goodness in.
4. Melt the butter and sauté the garlic. Then add the spinach, wilting it, and finally the artichokes, coating them well in the butter and spinach mixture.
5. Carefully spoon the mixture into the bread over the cheese. Top with the remainder of the cheese and then tent with aluminum foil and place on a baking sheet in the middle rack of the oven. Bake covered for 20 minutes and uncovered for a final two minutes. Serve immediately.