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Spinach-Artichoke Dip and Pull-Apart Dippers

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  0 reviews
  • 10 min prep time
  • 30 min total time
  • 8 ingredients
  • 8 servings
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Bake your dip and dippers at the same time with this pull-apart bread and cheesy appetizer that bakes on a sheet pan.

Amy Erickson Recipe by Amy Erickson
July 1, 2014

1
can Pillsbury™ refrigerated artisan pizza crust with whole grain
1
can (14 oz) Progresso™ artichoke hearts, drained, chopped
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed well to drain
1
container (8 oz) cream cheese spread, room temperature
2
cups grated Parmesan cheese
2/3
cup sour cream
1/3
cup mayonnaise
1
cup finely shredded mozzarella cheese (4 oz)

Steps

  • 1 Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.
  • 2 In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.
  • 3 Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.
  • 4 Bake 20 to 30 minutes or until bread is golden brown and dip is thoroughly heated. (If bread becomes too dark during baking time, cover with foil.)
  • 1 Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.
  • 2 In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.
  • 3 Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.
  • 4 Bake 20 to 30 minutes or until bread is golden brown and dip is thoroughly heated. (If bread becomes too dark during baking time, cover with foil.)

Expert Tips

Add some crumbled bacon to the dip.

Brush the bread with some olive oil before baking for an extra flavor kick.

No nutrition information available for this recipe
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