Time Required :
About an hour
Beginner
Beginner
You're new to the skills necessary to complete this project, or maybe you've tried them just once or twice before.

game on garlic pull-apart bread and spinach artichoke dip recipe

Step 1
Ingredients:
1 Cup Butter (2 Sticks, Melted)
1 Tbsp. Garlic (Minced)
1 Tbsp. Fresh Parsley (Chopped)
1 Tsp. Salt (Divided)
1/2 Tsp. Pepper
2 Pkg. Refrigerated Flaky Biscuits (16.3 Oz. Each)
1¼ Cup Shredded Parmesan Cheese (Divided)
1 Pkg. Frozen Chopped Spinach (9 Oz.)
1 Pkg. Cream Cheese (8 Oz.)
1 Can Baby Artichoke Hearts (14 Oz., Drained)
2 Tbsp. Milk
1½ Tsp. Garlic Powder
¼ Cup Chopped Tomato (Optional)
 
Preheat oven to 350°F. Prepare 13" x 9" pan with vegetable pan spray.
Step 2
For bread, in large bowl, stir together butter, garlic, parsley, ½ teaspoon salt, pepper, and 1 cup cheese. Cut biscuits into quarters. Add biscuit pieces to bowl and toss until coated. Arrange evenly in prepared pan. 
Step 3
Bake 30-35 minutes or until top of bread is golden brown and springs back lightly to the touch. Cool in pan on cooling grid 5 minutes, then remove to serving plate. 
Step 4
For dip, preheat candy melting pot on ‘melt’ setting. Cook spinach according to package directions. 
Step 5
In medium saucepan over medium-high heat, combine spinach, cream cheese, artichoke hearts, 1/4 cup Parmesan cheese, milk, garlic powder, and ½ teaspoon salt. Stir, breaking up the artichoke hearts, until cheeses have melted and dip is heated through, about 4-5 minutes. 
Step 6
Transfer dip to candy melting pot and leave on ‘melt’ setting. Add tomatoes as garnish and serve immediately, not holding for more than 2 hours. Stir dip occasionally.
 
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    Item # 10392662 
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You’ll Also Need
  • Mixing Bowls
  • Spoons
  • Measuring Spoons
  • Knife
  • Butter
  • Garlic (Minced)
  • Fresh Parsley (Chopped)
  • Salt
  • Pepper
  • Refrigerated Flaky Biscuits
  • Shredded Parmesan Cheese
  • Frozen Chopped Spinach
  • Cream Cheese
  • Baby Artichoke Hearts
  • Milk
  • Garlic Powder
  • Chopped Tomato (Optional)
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