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Cheesy Spinach Artichoke Pull-Apart Bread

A savory pull-apart bread loaf made with biscuit dough and loaded with a thick, creamy spinach artichoke dip. The ultimate party appetizer.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Party
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans refrigerated biscuit dough 16.3-ounce cans, e.g., Grands!
  • 1 block cream cheese, softened 8-ounce
  • 1 cup sour cream full-fat
  • 1 package frozen chopped spinach 10-ounce, thawed and squeezed bone-dry
  • 1 can artichoke hearts 14-ounce, drained, dried, and chopped
  • 1.5 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese divided
  • 4 tbsp unsalted butter melted
Seasonings
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer (optional)
  • Rubber Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan.
  2. Cut each biscuit from the 2 cans into quarters. Place all dough pieces in a very large bowl.
  3. In a medium bowl, beat the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
  4. Squeeze all moisture from the thawed spinach. Add the dry spinach, chopped artichokes, 1 cup mozzarella, and 1/4 cup Parmesan to the cream cheese mixture. Stir well to combine. The dip will be very thick.
  5. Pour the melted butter over the biscuit pieces and toss to coat.
  6. Add the thick dip mixture to the buttered dough pieces. Fold gently with a spatula until all dough is coated. It will be a messy mixture.
  7. Spoon the mixture into the prepared loaf pan and press down gently.
  8. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  9. Bake for 35-45 minutes, until deep golden brown and cooked through. If the top browns too quickly, tent with foil.
  10. Let the loaf cool in the pan for 10-15 minutes before inverting onto a serving platter. Serve warm.

Notes

Squeezing the spinach completely dry is the most critical step to prevent a soggy bread. Use full-fat cream cheese and sour cream for the best, thickest dip texture. Let the loaf cool for at least 10 minutes to allow the dip to set before serving.