Spinach-Artichoke Dip and Pull-Apart Dippers

Bake your dip and dippers at the same time with this pull-apart bread and cheesy appetizer that bakes on a sheet pan.

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  • prep time 10 min
  • total time 30 min
  • ingredients 8
  • servings 8
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

Add some crumbled bacon to the dip.

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

Nutritional information

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