Warm, cheesy, buttery, and absolutely irresistible
Spinach Artichoke Pull-Apart Bread is one of those comfort-food recipes that disappears faster than you expect. Packed with creamy spinach-artichoke dip, gooey mozzarella cheese, and buttery garlic flavor, this dish transforms simple refrigerated biscuits into a bubbling, golden appetizer that everyone will devour. It’s perfect for parties, game day, potlucks, or any night when you want something warm and indulgent without spending hours in the kitchen.
This recipe delivers the classic flavors of spinach artichoke dip—but in bread form. Every buttery biscuit piece is coated in creamy dip and melted cheese, creating a pull-apart texture that’s fun to eat and guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
Spinach Artichoke Pull-Apart Bread is incredibly simple to make yet tastes like something from a restaurant appetizer menu. You only need biscuit dough, prepared dip, cheese, and a few pantry staples. The biscuits bake into fluffy pockets of garlicky goodness, while the cheese melts into every nook and cranny. It’s comforting, hearty, full of flavor, and perfect for sharing.
Ingredients
- 2 cans refrigerated biscuits (16 biscuits total)
- 2 cups prepared spinach-artichoke dip
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cloves garlic, minced
- 2 teaspoons garlic powder
- 2 cups mozzarella cheese, grated
How to Make Spinach Artichoke Pull-Apart Bread
1. Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to keep everything from sticking.
2. Cut and Season the Biscuits
Cut each biscuit into quarters and place them in a large bowl. These small pieces ensure the bread pulls apart easily once baked.
3. Add All the Flavor
Pour in the spinach-artichoke dip, melted butter, minced garlic, garlic powder, and half of the mozzarella cheese. Gently fold everything together until each biscuit piece is evenly coated.
4. Transfer to the Baking Dish
Spread the mixture in the prepared dish. Sprinkle the remaining mozzarella on top so it melts into a golden, bubbly crust.
5. Bake Until Golden & Bubbly
Bake for 40–45 minutes, or until the top is deeply golden and the edges are bubbling.
If the top browns too quickly, loosely cover the dish with foil halfway through baking.
How to Serve
Serve this dish hot, straight from the oven. It’s delicious on its own but also pairs beautifully with:
- Marinara sauce for dipping
- A fresh salad
- Soup or chili
- A charcuterie board as a cheesy centerpiece
It’s the kind of appetizer that turns into the main event!
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 325°F to keep the bread soft and the cheese melty.
- Avoid microwaving—it can make the biscuits rubbery.
Tips & Variations
- Add protein: Mix in cooked shredded chicken or bacon.
- Extra cheesy: Add Parmesan or cheddar.
- Kick of heat: Stir in red pepper flakes or chopped jalapeños.
- Homemade dip: Use your own spinach-artichoke dip for even richer flavor.
Final Thoughts
Spinach Artichoke Pull-Apart Bread is everything you want in a cozy appetizer—creamy, cheesy, garlicky, and utterly comforting. With just a handful of ingredients and minimal prep, it’s the perfect recipe to impress guests or spoil your family on a cold evening. Enjoy every warm, melty bite!
