Garlic Pull-Apart Bread and Spinach Artichoke Dip Recipe
Additional Information
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.
Products
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)
1 package cream cheese (8 ounces)
1 can baby artichoke hearts (14 ounces, drained)
2 tablespoons milk
1 1/2 teaspoons garlic powder
