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Spinach-Artichoke Dip and Pull-Apart Dippers

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Amy Erickson
Updated Jan 11, 2016
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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.

Spinach-Artichoke Dip and Pull-Apart Dippers

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 8
  • Servings 8
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
  • 1 box (9 oz) 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)

Instructions

  • Step 
    1
    Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.
  • Step 
    2
    In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.
  • Step 
    3
    Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.
  • Step 
    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.)

Nutrition

510 Calories
32g Total Fat
21g Protein
32g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
290
Total Fat
32g
50%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
75mg
24%
Sodium
1060mg
44%
Potassium
290mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
18%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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