One of my favorite things to see at a party is Spinach Artichoke Dip. There is just something about the earthiness of the spinach meeting the slight tang of the artichokes… but we all know it’s mostly about the creamy-cheesiness that holds it all together. One of my other favorite things to see at a party is an indulgent cheesy bread. So why not bring those two glorious things together into one amazing appetizer that bakes up easily in a 9×13? It’s Spinach Artichoke Pull-Apart Bread. And it’s a no-brainer.

What Ingredients Do You Need for Spinach Artichoke Pull-Apart Bread?

Now, don’t worry. You’re not making dip OR bread from scratch. We’re using some shortcuts here. You’ll need:

• Two cans of refrigerated biscuits.
• About 2 cups of spinach-artichoke dip. Buy it already made or make your own!
• Butter.
• Garlic and garlic powder. (They have different flavors!)
• Mozzarella cheese.

That’s only six things!

How Do You Make Spinach Artichoke Pull-Apart Bread?

This is a very easy appetizer! It’s mostly just stirring a few things together, so anyone can do it. To start, you want to open those two cans of biscuits. You need 16 total biscuits here. Cut them into quarters — it doesn’t need to be exactly even.

Take those biscuit pieces and get them into a bowl, then add the prepared dip, a stick of melted butter, two cloves of minced garlic, some garlic powder, and about half of the cheese. Stir it all together.

(If you want less dishes to wash, you can also do this IN the baking dish itself. I usually do.)

Transfer it to a baking dish, then top with the rest of the cheese and get it in the oven until the top is bubbly and the biscuits have baked up nice and fluffy.

The center can take a while to cook through, so check the dough there before you pull it from the oven. If things are browning too fast before that happens, just cover it lightly with foil.

Serve this piping hot and enjoy!