Cheesy Artichoke Pull-Apart Bread for Parties and Snacks

A creamy artichoke mixture is spread over a halved loaf of French bread and baked until the cheese melts, turns golden, and the edges become crisp. This Cheesy Artichoke Bread is a simple, crowd-pleasing way to elevate classic artichoke dip into an easy, shareable appetizer.

This recipe is my take on a popular appetizer that originally circulated on a Hellman’s mayonnaise label. I often serve artichoke dip with sliced baguette, so spreading the dip over a halved French loaf and baking it is a natural upgrade. Once it’s baked, simply slice the loaf and let guests grab pieces directly from the cutting board—no bowl or extra utensils required. It’s the ideal finger food for casual gatherings and game-day menus.

Quick to prepare and satisfying to serve, this recipe makes a substantial appetizer that travels well to parties and potlucks.

Ingredient Notes

• Mozzarella cheese – use shredded part-skim mozzarella for good melt and stretch.
• Parmesan – freshly shredded adds flavor and browning.
• Mayonnaise – regular or olive oil mayonnaise both work well.
• Cream cheese – Neufchatel or reduced-fat cream cheese keeps it lighter while remaining creamy.
• Canned artichoke hearts – choose artichokes packed in water, then drain and chop.
• Jarred jalapeños – diced; use milder or hot based on your heat preference.
• Garlic powder – for consistent garlic flavor.
• All-purpose seasoning with salt – seasoned salt or your favorite blend adds depth.
• Freshly ground black pepper – to taste.
• French bread – a soft, not overly crusty loaf is best for easy slicing and serving.

How to Make Cheesy Artichoke Bread

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a large bowl, combine shredded mozzarella, shredded Parmesan, mayonnaise, softened cream cheese, drained and chopped artichoke hearts, diced jarred jalapeños, garlic powder, seasoned salt, and freshly ground black pepper. Mix until well combined.
3. Slice the French loaf in half lengthwise and spread the artichoke-cheese mixture evenly over both cut sides.
4. Place the prepared halves on the lined baking sheet and bake for about 20 minutes. Switch the oven to broil for 1–2 minutes at the end, watching closely, until the top is golden and the edges are crisp.
5. Remove from the oven and let the bread rest for a minute or two. Slice into pieces and serve warm.

Storage Tips

Store leftover Cheesy Artichoke Bread in an airtight container in the refrigerator for up to 4 days. Reheat portions in a toaster oven or under the broiler for best texture, or use the microwave for a quicker option.

More Easy Appetizer Recipes

• Cheesy Hot Crab Dip
• Mom’s Cheesy Bread Appetizers
• Buffalo Chicken Dip
• Feta Bruschetta

Explore appetizer recipes to find other dishes that complement this Cheesy Artichoke Bread.