Enjoy this easy spinach artichoke pull apart bread recipe that you can serve as an appetizer or on a buffet of snacks for a party.
When I was in middle school it was called Jr High and you had to take Home Economics. One of many dishes I remember making was Monkey Bread. This was a yummy sweet treat in which dough balls were tossed in cinnamon sugar and layered into a pan with a cinnamon sugar syrup and sometimes nuts.
However, I wanted to try something similar but savory. I decided to make a "monkey bread" with a spinach artichoke dip layered in a bundt cake pan.
If you don't have a bundt cake pan you can use a bread pan or really any baking pan will do.
Making Spinach Artichoke Pull Apart Bread
This recipe used 2 packages of refrigerated biscuit dough.
Start by cutting each biscuit into four sections and rolling each one into a ball.
Mix the spinach, artichokes, Parmesan cheese, and mayo together to make a spread.
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Grease your bundt pan to make sure that the bread will come out easily. You can use melted butter and brush it on or a cold piece of butter and some waxed paper to rub around the pan.
Spread a layer of the spinach and artichoke mixture on the bottom.
Then layer some of the dough balls on top.
Continue layering the dough balls followed by the spinach mixture until you use them both up.
Bake in the oven for about an hour. Check it after about 30 minutes or so. If the top of the dough gets too brown place some aluminum foil over the top.
Let the bread cool for a couple of minutes before flipping it over onto a serving platter.
Then let your friends and family dig in by pulling apart the biscuits now covered in the delicious spinach artichoke and cheese mixture.
More Great Appetizer Recipes
Spinach Artichoke Pull Apart Bread
Equipment
- 1 Bundt cake pan
Ingredients
- 2 packages refrigerator biscuits
- 1 14 oz can artichoke hearts
- 1 6 oz box chopped frozen spinach
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- salt and black pepper to taste
Instructions
- Drain and chop the artichokes into bite size pieces.
- Thaw and thoroughly drain the frozen spinach.
- Stir together artichokes, spinach, mayonnaise, Parmesan cheese, salt and pepper in a large bowl.
- Grease the bundt pan with butter.
- Cut biscuits into quarters and roll each piece into a ball.
- Spread some of the dip into the bottom of the bundt pan.
- Place a layer of dough balls on top of the dip.
- Add more dip followed by dough balls and repeat the process until you run out of biscuits and dip.
- Bake in a 350 degree oven for 50 - 60 minutes.
- Remove from the oven and let cool slightly before turning the bread over onto a serving plate.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Kay W
My husband won't eat anything with mayo in it! Anything I can substitute for this recipe? It looks delicious!
Patti Estep
Kay, that can be tough. I'd suggest trying one of the recipes that make spinach and artichoke dip without mayo and using it in my recipe. It usually uses some combination of sour cream and cream cheese instead of mayo, however, I haven't tried it.
Brenda
Can the leftovers be frozen?
Patti Estep
Brenda, I have never tried freezing it. I do think it will keep in the refrigerator for a few days as long as it is well covered. I personally would be afraid that freezing it would not be effective however, if you try and like it let me know.
Jane
Patti, I took those Home Ec classes too and loved them! Can’t wait to make this!
Patti Estep
Those were the days, right? I hope you love it as much as we did Jane.