Name: Spinach Artichoke Pull-Apart Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cans refrigerated biscuits (total 16 biscuits); 2 cups prepared spinach-artichoke dip; 1/2 cup (1 stick) unsalted butter, melted; 2 cloves garlic, minced; 2 teaspoons garlic powder; 2 cups mozzarella cheese, grated

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Introduction

This Spinach Artichoke Pull-Apart Bread is a crowd-pleasing appetizer perfect for gatherings or a cozy snack. Combining flaky biscuits with creamy spinach-artichoke dip and gooey cheese, it’s irresistibly delicious and easy to prepare.

A glass baking dish filled with a golden brown baked biscuit casserole sits on a white marbled surface. The casserole has multiple biscuit-like lumps spread evenly across the top, each biscuit puffed up with a light golden crust. The surface is covered with creamy white sauce mixed with small pieces of chopped spinach or herbs, giving some spots dark green specks. The sauce appears thick and rich, bubbling slightly around the biscuits. The overall texture looks soft and creamy with crispy biscuit tops shining with slight browning. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans refrigerated biscuits (for a total of 16 biscuits)
2 cups prepared spinach-artichoke dip
1/2 cup (1 stick) unsalted butter, melted
2 cloves garlic, minced
2 teaspoons garlic powder
2 cups mozzarella cheese, grated

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Cut each biscuit into quarters and place all pieces in a large mixing bowl.
Step 3: Add the spinach-artichoke dip, melted butter, minced garlic, garlic powder, and half of the grated mozzarella cheese to the bowl.
Step 4: Gently mix everything together until the biscuit pieces are well coated and combined with the dip mixture.
Step 5: Pour the mixture into the prepared baking dish and spread evenly.
Step 6: Sprinkle the remaining mozzarella cheese evenly over the top.
Step 7: Bake in the preheated oven for 40 to 45 minutes until the top is golden brown and the mixture is bubbly. If the top starts to brown too quickly, cover lightly with foil.
Step 8: Remove from oven, let cool slightly, then serve hot and enjoy your pull-apart bread!

Tips & Variations

For extra flavor, add a pinch of red pepper flakes or a sprinkle of Parmesan cheese to the mixture.
Use freshly chopped spinach and artichokes with cream cheese and sour cream if you prefer a homemade dip.
Try substituting mozzarella with a blend of cheddar and Monterey Jack for a different cheesy taste.
Serve with a side of marinara sauce for dipping to add a zesty kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes or until warmed through to keep the bread crispy on the edges.

How to Serve

A close-up image shows a golden-brown pull-apart garlic and cheese bread with a woman's hand pulling a piece from the top center. The bread has many soft, round, puffy layers that are light brown with flecks of green herbs. Between each layer, gooey melted white cheese stretches as the piece is lifted. The bread sits on a white marbled surface with a soft focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade spinach artichoke dip for this recipe?

Absolutely! Homemade spinach artichoke dip works great and will make the bread taste even fresher and more personalized.

Can I prepare this dish ahead of time?

Yes, you can assemble the pull-apart bread and refrigerate it covered for a few hours before baking. Just add extra baking time if baking directly from chilled.