Spinach Artichoke Dip Pull Apart Bread
The ultimate comfort food, Spinach Artichoke Dip Pull Apart Bread brings together creamy spinach and artichokes with fluffy biscuit dough. This easy weeknight dish is perfect for sharing and sure to satisfy any craving. Make it tonight for a delicious treat!
Equipment
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Baking Sheet
Ingredients
- 4.5 ounces Frozen Spinach thawed
- 14 ounces Artichoke Hearts drained & diced
- 8 ounces Cream Cheese softened
- ¾ cup Shredded Mozzarella divided
- ¾ cup Grated Parmesan
- 1 clove Garlic minced
- ½ whole Lemon Juice of
- 2 tablespoons Mayonnaise
- ¼ teaspoon Red Pepper Flakes
- Kosher Salt & freshly ground black pepper to taste
- 1 tube Grand Size Refrigerated Biscuit Dough
- 2 tablespoons Butter melted
- 1 teaspoon Fresh Parsley chopped
Instructions
- Heat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
- Wrap the thawed spinach in several layers of paper towels and squeeze firmly (over a large bowl or the sink) to remove the excess moisture.
- Pat the drained artichokes with a paper towel to remove excess moisture. The spinach and artichokes should be fairly dry before adding to the remaining ingredients.
- In a large bowl, combine the squeezed-dried spinach, chopped artichokes, cream cheese, ½ cup mozzarella, Parmesan, garlic, lemon juice, mayonnaise, red pepper flakes, salt, and black pepper. Mix well.
- Cut each biscuit in half horizontally through the entire biscuit. This will double the total number of biscuits.
- Spread 2 tablespoons of the spinach/artichoke mixture over one side of each halved biscuit. Place the biscuit halves (standing up) in the loaf pan so a layer of dip is between each biscuit. Leave both ends of the loaf bare of dip.
- Cover the pan with aluminum foil and bake at 350°F for 45 minutes.
- While the bread bakes, mix together the melted butter and chopped parsley.
- After 45 minutes, remove the foil from the loaf and brush the top with the parsley butter. Sprinkle the bread with the remaining ¼ cup mozzarella cheese and bake another 15 minutes, or until the loaf is golden.
- Transfer to a cooling rack and let the bread cool for 10 minutes in the pan. Remove the bread from the pan and serve immediately. Enjoy!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to three days.
- Freezing: This bread can be frozen before baking for up to a month. Thaw in the fridge overnight before baking.
- Pairing: Serve with fresh veggie sticks or tortilla chips for a complete snack.
- Garnish: Top with additional parsley or a sprinkle of Parmesan for extra flavor.
- Serving suggestion: Great as a party appetizer or snack!