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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
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.
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