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Spinach Artichoke Pull-Apart Bread

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Check out my recipe for making Spinach Artichoke Pull Apart Bread!

Ok, so I made this recipe on a whim for a recent party at my house and just kind of threw some of my favorite things together…and it turned out AMAZING! Seriously! It was sooooo good! I’m definitely making it again and recommend that you give it a try too!

Spinach Artichoke Dip Pull Apart Garlic Bread is the perfect appetizer or bread dish for any meal! It’s really easy to make and is surprisingly even more delicious than it sounds! It combines garlic bread with spinach artichoke dip all in a cheesy pull-apart bread! I mean….how good does that sound!?!

Spinach Artichoke Dip Pull Apart Garlic Bread

With pull-apart bread, there are so many little nooks and crannies for the minced garlic, butter, and spinach artichoke dip to get trapped! When you pull it apart, you get all of that goodness in each bite!

Spinach Artichoke Dip Pull Apart Garlic Bread

Spinach Artichoke Dip Pull Apart Garlic Bread

Tips for making Spinach Artichoke Pull Apart Bread:

Is spinach dip supposed to be hot or cold?

Spinach artichoke dip can be served hot or cold. It’s great for dipping crackers or chips into when it’s cold. When it’s served hot, top it with a little cheese and serve it with warm bread!

How to store spinach artichoke pull-apart bread leftovers

Cover with foil or plastic wrap and refrigerate in the same dish that you made the spinach artichoke dip in. When you are ready to re-heat it, just take it out of the refrigerator and reheat it in a 350-degree oven for about 20 minutes. The cheese will get nice and melty!

Can spinach artichoke pull-apart bread be made ahead of time?

Yes. You can make the entire recipe ahead of time. Bake it as the recipe calls for and then when you are ready to serve, reheat it in a 350-degree oven for about 20 minutes or until warm throughout. If the pull-apart bread has been in the fridge for several hours or a couple of days, it will take longer to reheat as it is colder than it would be if it had been prepared just a couple of hours ago.

What is spinach artichoke dip made out of?

Spinach artichoke dip is made from chopped spinach, chopped artichoke hearts, cream cheese, sour cream, garlic, seasonings, and usually parmesan and mozzarella cheeses.

What is pull-apart bread?

Pull-apart bread is a loaf of bread that is made from several small pieces of dough (or in this case, biscuits) that have been combined in the baking dish. Instead of having a solid loaf of bread, you end up with many little pieces of bread that pull apart when it is served. The ingredients of the bread get in all of the nooks and crannies and add so much flavor.

Looking for more Appetizer Recipes? Check out all of our appetizer recipes here!

Caprese

Grilled Pear Salad

Ambrosia Salad

Ninja Foodi Spinach Artichoke Dip

Ingredient substitutions and tips for making Spinach Artichoke Pull Apart Bread:

The full ingredient list is found at the bottom of the post in the recipe card.

Grands! Flaky Layers Biscuits- Use canned biscuits for this recipe. I recommend getting the flaky layers biscuits because they pull apart really nicely when cooked.

Spinach Artichoke Dip– While you can make your own spinach artichoke dip, it’s quicker and easier to just buy it pre-made. Be sure to get the larger size or 2 of the smaller sizes. You need a total of 16 ounces of spinach artichoke dip. Looking for a recipe to make your own? Check out this recipe from The Food Hussy: Spinach Artichoke Dip

Butter (Salted-melted)

Garlic (Minced)- Fresh or jarred will work well for this recipe. Make sure that you mince up the garlic really small as you don’t want any big chunks or whole cloves of garlic in the pull-apart bread. While the garlic does cook while the bread is cooking, larger pieces of garlic will not cook quickly enough and will be bitter and spicy.

Garlic Powder

Provolone Cheese (Cut the slices into ⅛ inch strips)- I like to use provolone cheese because it’s mild tasting and it melts pretty well. You could use mozzarella cheese instead and could even sprinkle in a little parmesan cheese if you would like. Shredded cheese will work great too. I don’t have access to shredded provolone, only sliced, so that’s what I used.

Non-Stick Cooking Spray– Butter or non-stick cooking spray.

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Directions for making Spinach Artichoke Pull Apart Bread:

1. Turn the oven on to bake at 350 degrees Fahrenheit and grease a 10X14 inch casserole dish.

2. Cut the uncooked biscuits into quarters and put them in a large bowl.

3. Add the spinach artichoke dip,12 tablespoons of melted butter, 2 tablespoons of minced garlic, and 1½ tablespoons of garlic powder to the bowl and mix together with your hands or a large spoon until everything is well combined. Be careful to not break up the biscuits.

4. Pour the biscuit, and spinach artichoke mixture into the greased casserole dish.

5. Top with the cut-up slices of provolone cheese.

6. Bake at 350 degrees Fahrenheit for 30 minutes or until the top turns golden brown and it starts to get bubbly on the sides of the dish. If the top starts to brown too quickly, you can place a piece of aluminum foil on top to stop the browning.

7. Make the buttery topping by combining 4 tablespoons of melted butter with 1 tablespoon of minced garlic and ½ tablespoon of garlic powder. Stir until well combined.

8. Remove the casserole dish from the oven and brush the top with the garlic butter topping.

9. Serve with your favorite meal!

Pin Spinach Artichoke Pull Apart Bread on Pinterest:

Spinach Artichoke Pull Apart Bread Pinterest

Recipe

Spinach Artichoke Dip Pull Apart Garlic Bread

Spinach Artichoke Dip Pull Apart Bread

5 from 1 vote
Rate this Recipe Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12
Calories: 478kcal
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Equipment

Ingredients

Buttery Topping

  • 4 Tablespoons (3.94 Tablespoons) Butter (Salted-melted)
  • 1 Tablespoon (0.99 Tablespoon) Garlic (Minced)
  • ½ Tablespoon (0.49 Tablespoon) Garlic Powder

Instructions

  • Turn the oven on to bake at 350 degrees Fahrenheit and grease a 10X14 inch casserole dish.
  • Cut the uncooked biscuits into quarters and put them in a large mixing bowl.
  • Add the spinach artichoke dip,12 tablespoons of melted butter, 2 tablespoons of minced garlic, and 1½ tablespoons of garlic powder to the bowl and mix together with your hands or a large spoon until everything is well combined. Be careful to not break up the biscuits.
  • Pour the biscuit, and spinach artichoke mixture into the greased casserole dish.
  • Top with the cut-up slices of provolone cheese.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until the top turns golden brown and it starts to get bubbly on the sides of the dish. If the top starts to brown too quickly, you can place a piece of aluminum foil on top to stop the browning.
  • Make the buttery topping by combining 4 tablespoons of melted butter with 1 tablespoon of minced garlic and ½ tablespoon of garlic powder. Stir until well combined.
  • Remove the casserole dish from the oven and brush the top with the garlic butter topping.
  • Serve with your favorite meal!

Notes

How to store spinach artichoke pull-apart bread leftovers
Cover with foil or plastic wrap and refrigerate in the same dish that you made the spinach artichoke dip in. When you are ready to re-heat it, just take it out of the refrigerator and reheat it in a 350-degree oven for about 20 minutes. The cheese will get nice and melty!
Can spinach artichoke pull-apart bread be made ahead of time?
Yes. You can make the entire recipe ahead of time. Bake it as the recipe calls for and then when you are ready to serve, reheat it in a 350-degree oven for about 20 minutes or until warm throughout. If the pull-apart bread has been in the fridge for several hours or a couple of days, it will take longer to reheat as it is colder than it would be if it had been prepared just a couple of hours ago.
What is spinach artichoke dip made out of?
Spinach artichoke dip is made from chopped spinach, chopped artichoke hearts, cream cheese, sour cream, garlic, seasonings, and usually parmesan and mozzarella cheeses.

Nutrition

Calories: 478kcal | Carbohydrates: 38g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 895mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 0.2mg

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!

Leave a comment and rate this recipe!

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Lauren Cardona-Tasty Traveler #1

Hi, I'm Lauren but you can call me Tasty Traveler #1!  
I have always had a passion for food, cocktails, and travel.  It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I love. 
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