Garlic Pull-Apart Bread and Spinach Artichoke Dip Recipe

You'll score a touchdown with this how-to for Garlic Pull-Apart Bread and Spinach Artichoke Dip. Use the Candy Melts Melting Pot to keep your dip warm through tailgating and all four quarters of the big game. The combo play of tasty bread and hot, cheesy dip will satisfy every player on or off the field.
Makes: 8-10 Servings
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare 13 in. x 9 in pan with vegetable pan spray.

Step 2

For bread, in large bowl, stir together butter, garlic, parsley, 1/2 teaspoon salt, pepper, and 1 cup cheese. Cut biscuits into quarters. Add biscuit pieces to bowl and toss until coated. Arrange evenly in prepared pan.

Step 3

Bake 30-35 minutes or until top of bread is golden brown and springs back lightly to the touch. Cool in pan on cooling grid 5 minutes, then remove to serving plate.

Step 4

For dip, preheat candy melting pot on ‘melt’ setting. Cook spinach according to package directions.

Step 5

In medium sauce pan over medium- high heat, combine spinach, cream cheese, artichoke hearts, 1/4 cup parmesan cheese, milk, garlic powder, and 1/2 teaspoon salt. Stir, breaking up the artichoke hearts, until cheeses have melted and dip is heated through, about 4-5 minutes.

Step 6

Transfer dip to candy melting pot and leave on ‘melt’ setting. Add tomatoes as garnish and serve immediately, not holding for more than 2 hours. Stir dip occasionally.

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1 cup butter (2 sticks, melted)


1 tablespoon garlic (minced)


1 tablespoon fresh Parsley (chopped)


1 teaspoon salt (divided)


1/2 teaspoon pepper


2 packages refrigerated flaky biscuits (16.3 ounces each)


1 1/4 cup shredded parmesan cheese (divided)


1 package frozen chopped spinach (9 ounces)

cream cheese

1 package cream cheese (8 ounces)

artichoke hearts

1 can baby artichoke hearts (14 ounces, drained)


2 tablespoons milk

garlic powder

1 1/2 teaspoons garlic powder


1/4 cup chopped Tomato (if desired)




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