Spinach Artichoke Dip Pull Apart Bread

Spinach Artichoke Dip Pull Apart Garlic Bread

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5 from 1 vote

Spinach Artichoke Dip Pull Apart Bread

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, lunch, Side Dish, Snack

Cuisine: American

Keyword: pull apart garlic bread, spinach artichoke bread, spinach artichoke garlic bread, spinach artichoke pull apart bread

Servings:

Calories: 478kcal

Equipment

10X14 Casserole Dish
Large Mixing Bowl

Ingredients

16 Grands! Flaky Layers Biscuits 2 Cans with 8 in each can
16 Ounces Spinach Artichoke Dip
12 Tablespoons Butter Salted-melted
2 Tablespoons Garlic Minced
1½ Tablespoons Garlic Powder
4 Ounces Provolone Cheese Cut the slices into ⅛ inch strips
Non-Stick Cooking Spray

Buttery Topping

4 Tablespoons Butter Salted-melted
1 Tablespoon Garlic Minced
½ Tablespoon Garlic Powder

US Customary - Metric

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!

Video

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