Spinach Artichoke Pull-Apart Bread

Ingredients:

2 cans (16 total) refrigerated flaky layer biscuits (like Pillsbury Grands!™)
2 cups prepared spinach-artichoke dip (store-bought or homemade*)
2 cups (8 oz) mozzarella cheese, grated
½ cup (1 stick) unsalted butter, melted
2 cloves garlic, minced
2 teaspoons garlic powder
Optional garnish: 2 tablespoons grated Parmesan cheese, 1 tablespoon chopped fresh parsley

Equipment:

Instructions:

1. Prep the Pan & Flavor Base:

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper, leaving an overhang on the two long sides.
In a small bowl, mix the melted butter, minced fresh garlic, and garlic powder. Set aside.

2. Assemble the Bread:

Open the biscuit cans. Using kitchen shears or a sharp knife, cut each biscuit into 4 equal pieces (quarter them). This creates more pieces to hold the cheesy filling.
In a large mixing bowl, combine the biscuit pieces, spinach-artichoke dip, and 1 ½ cups of the grated mozzarella cheese. Gently toss and fold until every biscuit piece is well coated. The mixture will be sticky.
Transfer the coated biscuit pieces to the prepared loaf pan, piling them in loosely. Don’t press down hard—this keeps it light and pull-apart friendly.
Pour half of the garlic butter mixture evenly over the top of the biscuits in the pan.
Sprinkle the remaining ½ cup of mozzarella cheese over the top.

3. Bake:

Bake for 35-45 minutes, or until the top is a deep golden brown, the cheese is bubbly, and a skewer inserted into the center comes out clean (no raw dough).
Tent with foil if the top is browning too quickly before the center is done.

4. Finish & Serve:

Carefully remove the loaf from the oven. Brush the remaining garlic butter over the top.
Sprinkle with optional Parmesan and parsley.
Let it cool in the pan for 10-15 minutes. This is crucial—it lets the cheesy filling set slightly so it doesn’t gush out when you pull it.
Use the parchment paper “handles” to lift the loaf out onto a cutting board. Serve warm, allowing everyone to pull apart delicious, cheesy chunks.

Homemade Dip Option: For a from-scratch version, quickly mix: 1 (8 oz) block of softened cream cheese, ½ cup each of sour cream and mayonnaise, 1 cup chopped cooked spinach (thawed and squeezed dry), 1 cup chopped marinated artichoke hearts, ½ cup grated Parmesan, and the same minced garlic from the recipe.
Avoid Sogginess: The key is using flaky/layer biscuits, not the dense, doughy ones. They bake up lighter and hold the rich dip better.
Make-Ahead: You can assemble the coated biscuit pieces in the pan, cover tightly, and refrigerate for up to 4 hours before baking. Let it sit at room temp for 20 minutes before adding the butter and baking.
Serving: This is rich! It serves 6-8 as an appetizer. Perfect for game day, parties, or a decadent side with a soup or salad.

Enjoy your gooey, garlicky, and utterly delicious creation!