Spinach Artichoke Dip Pull-Apart Bread
Take your appetizer to the next level with this Spinach Artichoke Dip Pull-Apart Bread. No one will be able to keep their hands off this savory, creamy, cheesy bread.
Servings: 8
Calories: 479kcal
Ingredients
- 4 round (5-6 inches) rolls
OIL MIXTURE
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 teaspoons fresh parsley, chopped
FILLING
- 2 cups mozzarella cheese, divided
- 8 ounces cream cheese softened
- 2 tablespoons heavy whipping cream
- ½ cup artichoke hearts, chopped
- 5 ounces spinach, chopped and cooked
- ⅓ cup parmesan cheese grated
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 350°F.
- Make two lengthwise cuts on the top of the rolls, (like an X) making sure that the base of the bread remains attached, so not cutting all the way through.
OIL MIXTURE
- In a small bowl combine the oil, salt, and parsley.
- Brush the insides of the bread with the oil mixture, reserving some for brushing the outside of the bread at the end.
FILLING
- Use ½ cup mozzarella cheese to carefully fill in between the wedges of the bread on each loaf.
- In a medium bowl, beat the cream cheese with a hand mixer until creamy.
- Add the heavy whipping cream, artichoke hearts, spinach, 1 cup mozzarella cheese, parmesan, garlic powder, salt, black pepper, and red pepper and stir until well combined.
- Spoon ¼ of the cream cheese mixture in between the wedges of each roll. (You should use all of the cream cheese mixture.)
- Top with the remaining mozzarella cheese.
- Using a pastry brush, brush the remaining oil mixture on the outside of the bread loaves.
- Bake for 7-10 minutes, or until golden brown, in a large (15-inch) oven-safe skillet.
Nutrition
Calories: 479kcal