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Skillet Pull-Apart Bread with Spinach-Artichoke Dip
Rating: 5 stars
Make this creamy, cheesy dip with bread for dipping all in one pan for a simple, crowd-pleasing party appetizer. We use whole-wheat pizza dough for the easy pull-apart bread edge.
active:
25 mins
total:
1 hr
Servings:
24
Skillet Pull-Apart Bread with Spinach-Artichoke Dip

Ingredients

Directions

  • Preheat oven to 375 degrees F. Brush a 12-inch cast-iron skillet with 2 teaspoons oil. Let dough stand at room temperature while you prepare the spinach dip.

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  • Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, crushed red pepper, salt and pepper in a medium bowl.

  • Divide the dough into 24 equal pieces. On a lightly floured surface, roll each piece into a ball. Arrange the balls around the perimeter of the prepared pan. Pile the spinach dip mixture in the center. Brush the remaining 2 teaspoons oil over the rolls.

  • Bake until the rolls are well browned and the dip is hot, 35 to 40 minutes.

Tips

To make ahead: Prepare spinach-artichoke dip (Step 2) up to 2 days ahead and refrigerate.

Nutrition Facts

Serving Size: 1 roll and 2 1/2 tablespoons dip each
Per Serving:
112 calories; protein 4.4g; carbohydrates 9.8g; dietary fiber 0.9g; sugars 1.1g; fat 6.8g; saturated fat 2.8g; cholesterol 15.5mg; vitamin a iu 2392IU; vitamin c 1.5mg; folate 30.1mcg; calcium 75.8mg; iron 0.5mg; magnesium 17.4mg; potassium 100.5mg; sodium 189.1mg.
Exchanges:

1 fat, 1/2 starch, 1/2 vegetable
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/07/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/07/2021