If you’re on the hunt for a warm, irresistible snack that’s packed with flavor and perfect for sharing, look no further than this Spinach Artichoke Pull-Apart Bread Recipe. Combining the creamy richness of spinach artichoke dip with soft, fluffy biscuit dough baked to golden perfection, it’s a guaranteed crowd-pleaser, whether for game day, a cozy night in, or your next gathering. Each pull-apart piece bursts with cheesy, garlicky goodness, creating a fun and interactive eating experience that’s just as delightful to make as it is to devour.
Ingredients You’ll Need
Getting started with this Spinach Artichoke Pull-Apart Bread Recipe is a breeze thanks to these simple yet essential ingredients. Each one plays a pivotal role in delivering the perfect balance of creamy texture, bold flavor, and golden crust that makes this dish so unforgettable.
- Frozen spinach (4.5 ounces): Make sure it’s well-thawed and squeezed dry to avoid soggy bread.
- Artichoke hearts (14 ounces): Drained and diced for tender, tangy bites of flavor in every piece.
- Cream cheese (8 ounces, softened): The creamy base that brings everything together.
- Mozzarella cheese (¾ cup, shredded, divided): Adds gooey cheesiness inside and melty topping on the bread.
- Parmesan cheese (¾ cup, grated): For a sharp, salty kick that elevates the dip.
- Garlic (1 clove, minced): Provides a fragrant, savory layer of flavor.
- Lemon juice (½ lemon): Brightens the mix with fresh acidity.
- Mayonnaise (2 tablespoons): Adds richness and smooth texture.
- Red pepper flakes (¼ teaspoon): Just a touch of heat to balance the creaminess.
- Kosher salt & freshly ground black pepper: To taste, enhancing every flavor note.
- Refrigerated grand size biscuit dough (1 tube): The fluffy bread component that the dip pulls apart from.
- Butter (2 tablespoons, melted): Combined with parsley for a shiny, herb-infused finish.
- Fresh parsley (1 teaspoon, chopped): Adds a pop of color and fresh flavor on top.
How to Make Spinach Artichoke Pull-Apart Bread Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F and lightly spray a 9×5-inch loaf pan with nonstick cooking spray. This ensures your bread won’t stick and will come out perfectly shaped.
Step 2: Remove Excess Moisture from Spinach
Spinach holds a lot of water, so wrap the thawed spinach in multiple paper towels and squeeze firmly to remove as much moisture as possible. This crucial step keeps your bread from becoming too soggy.
Step 3: Dry the Artichokes
Pat the drained and diced artichoke hearts with a paper towel. Like the spinach, dry artichokes help maintain the ideal texture within the bread.
Step 4: Mix the Dip Ingredients
In a large bowl, combine the squeezed-dried spinach, artichokes, softened cream cheese, half a cup of mozzarella, Parmesan, minced garlic, lemon juice, mayonnaise, red pepper flakes, salt, and freshly ground black pepper. Stir until everything is smoothly blended and full of flavor.
Step 5: Prepare the Biscuit Dough
Take each biscuit and cut it in half horizontally to double the number of pieces. This allows more layers of the delicious dip to be nestled between the dough.
Step 6: Assemble the Pull-Apart Bread
Spread about two tablespoons of the spinach-artichoke mixture over one side of each halved biscuit. Stand the biscuits upright in the prepared loaf pan, layering them with the dip inside. Leave the ends of the loaf bare so the bread holds together nicely.
Step 7: Bake Covered
Cover your loaf with aluminum foil and bake in the preheated oven for 45 minutes. This gentle baking ensures the dough cooks through and the dip warms without drying out.
Step 8: Add Parsley Butter and Cheese
While the bread bakes, mix melted butter with fresh parsley. After 45 minutes, remove the foil, brush the loaf generously with the parsley butter, sprinkle the remaining mozzarella cheese on top, and bake for another 15 minutes until the bread turns a glorious golden brown.
Step 9: Cool and Serve
Transfer the loaf to a cooling rack and let it cool for about 10 minutes to set. Then remove it from the pan and get ready to enjoy warm, cheesy pull-apart bread that’s bursting with spinach and artichoke flavor.
How to Serve Spinach Artichoke Pull-Apart Bread Recipe
Garnishes
Sprinkle a little extra chopped fresh parsley or even a pinch of red pepper flakes on top right before serving. It adds color contrast and a subtle kick that complements the cheesy creaminess beautifully.
Side Dishes
This bread pairs wonderfully with fresh, crisp salads or a simple bowl of tomato soup. The refreshing greens or tangy broth balance the richness of the bread perfectly, making for a well-rounded meal or snack.
Creative Ways to Present
For parties, place the pull-apart bread on a large wooden board surrounded by fresh veggies and dips like ranch or marinara. Guests can easily tear off pieces, making it a fun centerpiece that invites everyone to gather around and indulge.
Make Ahead and Storage
Storing Leftovers
Keep leftover spinach artichoke pull-apart bread in an airtight container at room temperature for up to two days. For best texture, try to eat it while still slightly warm or reheat gently.
Freezing
To freeze, wrap the cooled bread tightly in plastic wrap followed by foil, then place it in the freezer for up to two months. Thaw overnight in the fridge before reheating to enjoy that fresh-baked feeling again.
Reheating
Reheat slices in a 350°F oven for 10 to 15 minutes or until warmed through and the cheese starts to melt again. Avoid microwaving if possible, as the bread might get chewy rather than delightfully soft and gooey.
FAQs
Can I use fresh spinach instead of frozen?
You absolutely can! Just cook down fresh spinach until wilted, then squeeze out as much moisture as possible before mixing it into the dip. The key is to keep the filling from being too wet to preserve that perfect bread texture.
What if I don’t have refrigerated biscuit dough?
You can make your own dough or use pre-made crescent roll dough as a substitute. The biscuit dough is preferred for its soft, fluffy texture, but crescent dough will still yield delicious results.
Is this recipe spicy?
The recipe has just a hint of heat from red pepper flakes, which you can easily adjust to your taste. Feel free to omit or increase the flakes for more or less spice.
Can I make this vegan?
With some ingredient swaps like vegan cream cheese, vegan mozzarella, and a plant-based biscuit dough, this recipe can be adapted to suit a vegan diet. It won’t be quite the same, but still scrumptious!
How long does this bread last?
When stored properly, this pull-apart bread stays fresh for up to two days at room temperature and up to a week in the fridge, though it’s best enjoyed warm and fresh.
Final Thoughts
This Spinach Artichoke Pull-Apart Bread Recipe is one of those magical dishes that brings people together over something deliciously cheesy, savory, and oh-so-shareable. Whether for a casual night or a special occasion, it’s guaranteed to become a favorite in your recipe collection. Don’t wait—grab your ingredients and start baking your way to comfort and joy!
