Spinach Artichoke Pull-Apart Bread Recipe
This Spinach Artichoke Pull-Apart Bread is a deliciously cheesy, savory treat perfect for parties or cozy nights in. Made with refrigerated biscuits combined with creamy spinach-artichoke dip, garlic, butter, and mozzarella cheese, it bakes up golden and bubbly, creating an irresistible pull-apart appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pull-Apart Bread
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Biscuits: Cut each of the refrigerated biscuits into quarters and place all the pieces into a large mixing bowl to get ready for mixing.
- Combine Ingredients: Add the 2 cups of prepared spinach-artichoke dip, melted butter, minced garlic, garlic powder, and half of the grated mozzarella cheese to the biscuit pieces. Gently mix everything together until well combined, making sure the mixture is evenly coated.
- Assemble in Baking Dish: Transfer the biscuit and spinach-artichoke mixture into the greased baking dish. Evenly spread it out and then sprinkle the remaining mozzarella cheese on top for a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the mixture is bubbly. If the top starts to brown too quickly before the inside is fully cooked, cover it lightly with aluminum foil to prevent burning.
- Serve: Once baked, remove from the oven and allow to cool slightly. Serve hot for the best gooey, pull-apart texture and enjoy!
Notes
- Use a good quality prepared spinach-artichoke dip for the best flavor, or make your own homemade version.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
- Make sure not to overmix to keep the biscuits tender and flaky.
- Covering with foil during baking if browning too quickly helps ensure even cooking.
- Serve immediately for the best texture, as it may tighten up when cooled.
Keywords: Spinach artichoke dip bread, pull-apart bread, cheesy appetizer, party snack, baked biscuit dish
