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!?!
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!
Tips for making Spinach Artichoke Pull Apart Bread:
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!
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!
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.
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.
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Ingredient substitutions and tips for making Spinach Artichoke Pull Apart Bread:
Directions for making Spinach Artichoke Pull Apart Bread:
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- 10X14 Casserole Dish
- 16 (16) Grands! Flaky Layers Biscuits (2 Cans with 8 in each can)
- 16 Ounces (453.59 g) Spinach Artichoke Dip
- 12 Tablespoons (11.83 Tablespoons) Butter (Salted-melted)
- 2 Tablespoons (1.97 Tablespoons) Garlic (Minced)
- 1½ Tablespoons (1.48 Tablespoons) Garlic Powder
- 4 Ounces (113.4 g) Provolone Cheese (Cut the slices into ⅛ inch strips)
- Non-Stick Cooking Spray
- 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.
- 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.
- Remove the casserole dish from the oven and brush the top with the garlic butter topping.
- Serve with your favorite meal!
Nutrition information is provided as a courtesy and is an estimate only.
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