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Spinach and Artichoke Dip with Pull Apart Bread

Spinach and Artichoke Dip with Pull Apart Bread

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type: Bread

Servings: 8

Ingredients

  • 1 tube flaky biscuits
  • 4 tablespoon butter, melted
  • 0.5 teaspoon Garlic powder
  • 1 teaspoon salt
  • 8 ounce cream cheese
  • 0.25 cup sour cream
  • 1 can 15 oz. artichoke hearts, chopped
  • 1 10 oz. box frozen chopped spinach
  • 1 cup asiago cheese, shredded
  • 1 teaspoon Garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon pepper

Directions

Preheat oven to 375 degrees. 1. Cut the biscuits into quarters. 2. Meanwhile, in a large bowl, combine the butter, garlic and salt. Add the biscuits and gently toss to coat. Place the biscuit pieces around the rim of a Copper Chef Skillet. Make the dip. 3. Combine all ingredients in a medium-sized bowl. Scoop the dip into the center of the biscuit pieces. 4. Bake until the biscuits are cooked, about 30 minutes. 5. Serve warm.