Description
This Spinach Artichoke Dip Bread Ring is a show-stopping appetizer that combines the creamy goodness of spinach artichoke dip with the fun of pull-apart bread. Perfect for parties or game day gatherings!
Ingredients
Scale
Spinach Artichoke Dip:
- 1 tablespoon olive oil
- 2 cups fresh spinach (chopped)
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Bread Ring:
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Spinach and Artichokes: Heat olive oil in a skillet, sauté spinach until wilted, add artichoke hearts, and cook briefly. Remove from heat.
- Prepare Dip: In a large bowl, mix cream cheese, sour cream, mayonnaise, garlic powder, salt, and pepper. Stir in cooked spinach and artichokes, then add mozzarella and Parmesan cheese.
- Prepare Bread Ring: Cut each biscuit in half, roll into balls. Arrange around a skillet, place the dip in the center.
- Bake: Brush dough balls with butter, sprinkle with parsley. Bake for 25–30 minutes until golden brown and dip is bubbly.
- Serve: Let cool slightly before serving.
Notes
- For a shortcut, use frozen chopped spinach (thawed and squeezed dry).
- You can prep the dip a day ahead and assemble right before baking.
- Serve with extra veggies or chips if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
