Spinach Artichoke Pull Apart Bread

Warm Skillet Bread and Artichoke Spinach Dip Seasons and Suppers

Instructions. Spray a large skillet with cooking spray or brush with melted butter. Take a small bowl that's about 5 inches in diameter across the top and place it top side down, in the center of the skillet. Spray this bowl with cooking spray as well. Take the bread rolls and arrange around the outside of the skillet.

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Stir together artichokes, spinach, mayonnaise, Parmesan cheese, salt and pepper in a large bowl. Grease the bundt pan with butter. Cut biscuits into quarters and roll each piece into a ball. Spread some of the dip into the bottom of the bundt pan. Place a layer of dough balls on top of the dip.

Spinach Artichoke Dip Pull Apart Bread Recipe The Cookie Rookie®

1 large boule; 8 oz. cream cheese, softened; 1/2 c. sour cream; 2 c. shredded mozzarella; 1/2 c. freshly grated Parmesan (plus more for garnish); 2 c. canned artichoke hearts, drained and chopped.

Spinach Artichoke Pull Apart Bread

Cook for about 4-5 minutes and then stir in the mozzarella cheese and half of the Pecorino cheese. 10 oz spinach, 10 oz artichokes, 1 cup pecorino romano or parmesan cheese, 1 cup low moisture mozzarella cheese. Preheat the oven to 400 degrees. Cut the bread into cubes-but be sure not to cut all the way down through.

Skillet Pull Apart Bread with Spinach and Artichoke Dip Jo Cooks

In a medium bowl, combine the mascarpone, fontina, parmesan, garlic, thyme, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes. 4. Line a 9x5 inch loaf pan with parchment paper. 5. When the dough has doubled in size, punch it down and turn out onto a floured surface.

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Melt the butter and sauté the garlic. Then add the spinach, wilting it, and finally the artichokes, coating them well in the butter and spinach mixture. Carefully spoon the mixture into the bread over the cheese. Top with the remainder of the cheese and then tent with aluminum foil and place on a baking sheet in the middle rack of the oven.

Spinach and Artichoke PullApart Bread Recipe How to Make Spinach and

Instructions. Preheat the oven to 350° F. Combine the artichoke hearts, sour cream, cream cheese, mozzarella, half of the parmesan, garlic, salt and pepper in a bowl. Add the spinach and gently stir until combined. Set aside. Make vertical and horizontal slices across the sourdough being careful not to cut through the bread - about 1 inch apart.

Spinach Artichoke Pull Apart Bread i am baker

Preheat oven to 375°F (190°C). Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule. Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper. Vertically slice into the edges of the bread bowl, cutting.

Skillet Pull Apart Bread with Spinach and Artichoke Dip Recipe

In the medium bowl with the drained spinach, add all the remainging dip ingredients. Mix well. Dump the mixed spinach dip into the center of the unbaked bread wreath. Smooth the top of the dip. Bake at 350 degrees for about 20 minutes or until the bread is golden brown and the spinach dip bubbles.

The Cookbook Project Spinach Dip Pull Apart Bread

Place rolls on a parchment paper lined baking sheet. Then melt the butter and sauté the garlic. Add the spinach and wilt it. Then add the artichokes and mix them together well. Cook over medium heat for a few minutes. Then divide the spinach mixture between the four rolls and top each roll with another 1/4 cup of Sargento cheese.

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Instructions. Heat oven to 350°F and spray a 9x5-inch loaf pan with nonstick cooking spray. Wrap the thawed spinach in several layers of paper towels and squeeze firmly (over a large bowl or the sink) to remove the excess moisture. Pat the drained artichokes with a paper towel to remove excess moisture.

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Combine 3 Tbsp butter, 2 cloves of chopped garlic and parsley in a microwave-safe bowl. Heat until butter is completely melted, 1 to 2 minutes. Pour melted butter over the bread, moving the rows aside so that the butter gets down into the base of the bread. Heat the remaining 3 Tbsp of butter in a saucepan over medium-high heat.

Italian Skillet Pull Apart Bread Jo Cooks

In a medium bowl, beat the cream cheese with a hand mixer until creamy. Add the heavy whipping cream, artichoke hearts, spinach, 1 cup mozzarella cheese, parmesan, garlic powder, salt, black pepper, and red pepper and stir until well combined. Spoon ¼ of the cream cheese mixture in between the wedges of each roll.

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Cut bread into 12-15 rectangles. Stack rectangles making sure the outside pieces have cream cheese side facing in. Set bread, cut side down, in the bread pan. Cover pull-apart bread with greased plastic wrap and cover. Let rise until doubled in size. It usually takes about 30 minutes. Preheat oven to 350 degrees.

Baked Spinach Dip Ahead of Thyme

Instructions. Preheat the oven to 350F degrees. Using a sharp bread knife, cut the loaf of bread into strips at a diagonal angle, making sure not to cut all the way through the bread. Then cut diagonal strips going in the the opposite direction, making sure not to cut all the way to the bottom of the loaf.

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Instructions. . Heat oven to 350 degrees. . Add spinach, artichokes, cream cheese, mozzarella, half of the Parmesan cheese, garlic, and salt and pepper to a medium-size pot. Cook and stir over low heat until cream cheese is smooth and spinach has wilted. Remove from the heat and stir in the sour cream. Set aside.