Spinach Artichoke Pull Apart Bread
Here's a fun spin on Monkey Bread using a spinach artichoke and cheese dip instead of the cinnamon sugar sauce. Great for parties or a fun snack on movie night.
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
Check on the bread to see if the top is getting too brown. If so, you can cover it with a bit of foil.
If the dough seems undercooked you can easily place it back into the bundt pan and cook it longer.
Store leftovers in an airtight container for a few days.
Nutrition
Serving: 1gCalories: 166kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 6mgSodium: 371mgPotassium: 72mgFiber: 0.4gSugar: 1gVitamin A: 36IUVitamin C: 0.01mgCalcium: 42mgIron: 1mg
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.
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