Introduction
Looking for a delicious and fun way to enjoy a classic appetizer? This Spinach Artichoke Dip Pull-Apart Bread is the perfect solution! Combining the creamy goodness of spinach and artichoke dip with fluffy biscuit dough, this recipe creates a mouthwatering bread that’s perfect for sharing. Ideal for parties, game day, or even a cozy movie night, this pull-apart bread is sure to impress your guests and become a favorite in your household.
Detailed Ingredients with measures
4.5 ounces frozen spinach, thawed
14 ounces artichoke hearts, drained and diced
8 ounces cream cheese, softened
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese
1 garlic clove, minced
Juice of ½ lemon
2 tablespoons mayonnaise
¼ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 tube grand-size refrigerated biscuit dough
2 tablespoons butter, melted
1 teaspoon fresh parsley, chopped
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 4-6
Enjoy this delectable dish that combines a rich, savory dip with the ease of pull-apart bread. Perfect for entertaining or as a comforting snack, this recipe is a must-try!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
Step 2: Prepare the Spinach
Wrap the thawed spinach in several layers of paper towels and squeeze firmly over a bowl or sink to remove excess moisture.
Step 3: Prepare the Artichokes
Pat the drained artichokes with a paper towel to remove excess moisture.
Step 4: Combine Ingredients
In a large bowl, combine the dried spinach, chopped artichokes, cream cheese, ½ cup mozzarella, Parmesan, garlic, lemon juice, mayonnaise, red pepper flakes, salt, and black pepper. Mix well.
Step 5: Cut the Biscuits
Cut each biscuit in half horizontally, doubling the total number of biscuits.
Step 6: Fill the Biscuits
Spread 2 tablespoons of the spinach-artichoke mixture over one side of each halved biscuit.
Step 7: Arrange in the Pan
Place the biscuits upright in the loaf pan, ensuring a layer of dip is between each biscuit. Leave both ends of the loaf bare of dip.
Step 8: Bake Covered
Cover the pan with aluminum foil and bake for 45 minutes.
Step 9: Prepare Butter Mixture
While the bread bakes, mix together the melted butter and chopped parsley.
Step 10: Brush with Butter
After 45 minutes, remove the foil from the loaf, brush the top with the parsley butter, and sprinkle with the remaining ¼ cup mozzarella cheese.
Step 11: Bake Uncovered
Bake uncovered for an additional 15 minutes or until the loaf is golden.
Step 12: Cool the Bread
Transfer to a cooling rack and let the bread cool in the pan for 10 minutes.
Step 13: Serve
Remove the bread from the pan and serve immediately.
Notes
Tip for Squeezing Spinach
Make sure to squeeze the spinach well to avoid excess moisture, which can make the filling too watery.
Serving Suggestions
This pull-apart bread is best served warm and pairs well with additional dips or a side salad.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Ingredient Substitutions
Feel free to experiment with different cheeses or add herbs to customize the flavor according to your preference.
Cook techniques
Thawing Spinach
To properly thaw frozen spinach, place it in a bowl or a sink and squeeze out excess moisture using paper towels. This helps avoid a watery mixture in your dish.
Draining Artichokes
Make sure to drain artichoke hearts thoroughly to prevent the dish from becoming soggy. Pat them dry with a paper towel before adding them to your mixture.
Mixing Ingredients
Combine the spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, lemon juice, mayonnaise, and seasoning in a large bowl. Ensure all ingredients are well incorporated to achieve a uniform flavor throughout.
Cutting Biscuit Dough
When cutting the refrigerated biscuit dough, slice each biscuit in half horizontally. This technique allows for more layering and enhances your pull-apart bread texture.
Layering
Spread the spinach-artichoke mixture generously over each half of the biscuit. When placing the biscuits upright in the loaf pan, ensure there’s a layer of dip between each biscuit for maximum flavor.
Baking with Foil
Cover the loaf pan with aluminum foil during the first half of baking. This method retains moisture and ensures even cooking without burning the top.
Brushing with Butter
After removing the foil, brush the top of the baked loaf with melted butter mixed with parsley. This step adds flavor and gives the bread a lovely golden finish.
Cooling
Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Allowing it to cool slightly helps it set, making it easier to slice and serve.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted, then drain and squeeze out excess moisture before adding to the mixture.
What can I substitute for cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative if you want to modify the recipe for dietary preferences.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Can I make this ahead of time?
Yes, you can prepare the mixture and layer the biscuits in the pan ahead of time. Cover and refrigerate until ready to bake.
Is there a gluten-free option for biscuit dough?
You can use a gluten-free biscuit mix as a substitute for regular biscuit dough to make the recipe gluten-free.
What dipping sauces pair well with this bread?
This bread pairs well with marinara sauce, ranch dressing, or even a garlic aioli for added flavor.
Conclusion
This Spinach Artichoke Pull-Apart Bread is a delightful combination of creamy, cheesy goodness with the freshness of spinach and artichokes. Perfect for gatherings or as a comforting snack, this dish is sure to impress your family and friends with its delicious flavors and fun presentation.
More recipes suggestions and combination
Spinach Artichoke Dip
A classic appetizer where you can serve the spinach-artichoke mixture hot with tortilla chips or toasted bread.
Cheesy Garlic Breadsticks
Incorporate similar ingredients to create delicious breadsticks, loaded with garlic, mozzarella, and Parmesan.
Buffalo Chicken Pull-Apart Bread
Swap out the spinach and artichokes for shredded buffalo chicken and cream cheese for a spicy twist.
Caprese Stuffed Biscuits
Fill biscuit dough with fresh mozzarella, tomatoes, and basil for a refreshing Italian-inspired treat.
Vegetable Lasagna Cups
Use the same mixture but layer it between sheets of pasta and cheese for delicious individual lasagna cups.
Stuffed Bell Peppers
Combine the mixture with rice and stuff it into bell peppers before baking for a healthier option.
