Hot, cheesy, garlicky — and impossible to stop picking at once it hits the table.
Listen, if you’ve ever stood around a hot appetizer with a group of friends and slowly abandoned your manners in favor of just eating with your hands — you’re my kind of people. And this pull-apart bread? This is exactly that kind of food. Try our Southern Sausage Biscuits — Simple, Savory, and Full of Heart next.
It’s warm, cheesy, full of garlicky spinach-artichoke goodness, and baked with biscuit dough that gets crispy on the edges and pillowy in the middle. It’s not fancy. It’s not health food. But it is the kind of dish that disappears faster than anything else at the table. Especially if there’s wine involved.
This one’s for parties, game nights, Friday-night comfort food — or any time you feel like baking something that smells amazing and tastes like you totally meant to impress people… even if you made it in your pajamas. If you like this, you'll love our Buttermilk Biscuits and Sausage Gravy.
Why You’ll Love It
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It starts with canned biscuits. No shame. It just works.
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It uses store-bought dip. Which means almost zero prep.
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It feeds a crowd. Or a very enthusiastic party of two.
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You can make it ahead. And bake it fresh when you’re ready.
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The cheese pull? Unreal. Restaurant-level.
Here’s What You’ll Need
Not a ton. And not complicated.
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2 cans refrigerated biscuits (usually 8 biscuits per can)
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2 cups prepared spinach-artichoke dip — store-bought is fine, homemade is also fine if you’re the overachieving type
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½ cup unsalted butter, melted (1 stick)
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2 cloves garlic, minced — fresh is best here
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2 tsp garlic powder — yep, we’re doing both
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2 cups shredded mozzarella cheese, divided
Optional: a sprinkle of parmesan, chili flakes, or a drizzle of olive oil before baking if you want to make it fancy. But honestly? It doesn’t need it.
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Let’s Make It (It’s Easier Than You Think)
Step 1: Preheat and prep
Heat the oven to 350°F and grease a 9×13-inch baking dish. I like to use a little butter for this, but cooking spray works too.
Step 2: Chop and mix
Cut each biscuit into quarters — just use kitchen scissors or a knife, whatever works.
Toss the biscuit pieces into a large mixing bowl. Then add in the spinach-artichoke dip, melted butter, minced garlic, garlic powder, and half of the mozzarella. (Save the other half for topping.)
Now mix it all together — gently. Don’t mash it. Just stir until everything’s coated and clinging to those biscuit pieces.
Step 3: Load the dish
Pour the mixture into your greased baking dish and spread it out evenly. It won’t look perfect — that’s fine. Sprinkle the remaining mozzarella over the top. For another easy option, see our VANILLA PUDDING POPPERS.
Optional: You can press the mixture down a bit with your hands or the back of a spoon to help it bake up evenly, but I usually just let it settle naturally.
Step 4: Bake until golden and bubbly
Bake for 40–45 minutes, until the top is golden brown and the cheese is melted and bubbling like a dream.
If the top starts to get too dark before the center is cooked, just tent it with foil and keep going. The bottom needs time to bake through, and you don’t want raw dough surprises.
Step 5: Cool a little, then serve
Let it sit for 5–10 minutes so no one burns their mouth in excitement (ask me how I know). Then serve it up — no forks needed. Just pull and enjoy.
Tips & Twists
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Make it spicy: Add crushed red pepper or a dash of hot sauce to the mix.
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Add bacon: Because bacon.
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Want it creamier? Stir in a spoonful of sour cream or cream cheese with the dip before mixing.
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Make ahead: Assemble it earlier in the day, cover it, and store in the fridge. Just bring it to room temp before baking.
Leftovers? Unlikely. But…
If by some miracle you do have leftovers: You might also like our Leftover Magic: Baked Potato Balls That’ll Disappear Fast.
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Store them in the fridge, tightly wrapped, for up to 3 days.
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Reheat in the oven at 300°F for 10–15 minutes to get that crispy-chewy texture back. Microwaving works too, but the oven is better.
One Last Thing…
I don’t know who first came up with the idea to bake biscuits with spinach dip, but I want to thank them personally. This pull-apart bread has made its way into our regular rotation — not because it’s “impressive,” but because people love it. There’s something about the buttery biscuit pieces all tangled up with creamy dip and cheese that just… hits right. Try our Oven Baked 4-Ingredient Beef Tater Tot Bites next.
Spinach Artichoke Pull-Apart Bread
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Ingredients
- 2 cans refrigerated biscuits 16 total biscuits
- 2 cups spinach-artichoke dip prepared
- 1/2 cup unsalted butter melted
- 2 cloves garlic minced
- 2 teaspoons garlic powder
- 2 cups mozzarella cheese grated, divided
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cut biscuits into quarters and place them in a large bowl.
- Add prepared spinach-artichoke dip, melted butter, minced garlic, garlic powder, and half of the mozzarella cheese to the bowl. Mix gently until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with remaining mozzarella cheese.
- Bake for 40-45 minutes, or until the top is golden brown and the mixture is bubbly. Cover lightly with foil if browning too quickly.
- Serve hot and enjoy!
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
