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Ultra close-up macro of golden garlic butter roll pulled from bread ring with dramatic gooey mozzarella cheese stretch dipping into bubbling spinach artichoke dip

Pull-Apart Garlic Butter Spinach Artichoke Dip Bread Ring

Warm, golden, garlic-butter brushed pull-apart rolls baked in a ring around a bubbling, cheesy center of rich spinach and tender artichoke dip. The ultimate game day and holiday party crowd-pleaser that combines bread and dip into one showstopping skillet.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pull-Apart Bread Ring
  • 1 lb (16 oz) fresh pizza dough or refrigerated buttermilk biscuit dough, divided into 16 equal balls
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, finely grated
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1/4 cup freshly grated Parmesan cheese (for sprinkling over rolls)
  • 1/2 tsp flaky sea salt
Creamy Spinach Artichoke Dip
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 can (14 oz) artichoke hearts in water, drained, squeezed dry, and roughly chopped
  • 10 oz frozen chopped spinach, thawed and squeezed completely dry of all moisture
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded whole-milk mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes (optional for gentle warmth)
  • 1/4 tsp freshly cracked black pepper

Method
 

Form the Dough Ring
  1. Preheat your oven to 375°F (190°C). Generously grease a 12-inch cast iron skillet or round baking dish with butter or olive oil.
  2. Cut the dough into 16 even pieces and roll each into a smooth ball. In a small bowl, whisk melted butter, grated garlic, minced parsley, and sea salt.
  3. Arrange the dough balls in a double ring around the outer edge of the skillet, leaving a 5- to 6-inch hollow well in the center. Brush dough balls with half of the garlic butter and sprinkle with 2 tablespoons of grated Parmesan.
Mix the Spinach Artichoke Dip
  1. In a medium bowl, beat softened cream cheese, sour cream, and mayonnaise together until silky smooth.
  2. Fold in the thoroughly squeezed dry spinach, chopped artichokes, minced garlic, 1 cup of mozzarella, 1/2 cup of Parmesan, black pepper, and red pepper flakes until well incorporated.
  3. Spoon the dip into the center cavity of the skillet, leveling the top with a spatula. Top the dip with the remaining 1/2 cup of shredded mozzarella.
Bake to Golden Bubbly Perfection
  1. Bake at 375°F for 22 to 25 minutes, until the rolls are puffed and deeply golden-brown and the dip center is bubbling vigorously and melted.
  2. Remove skillet from oven and immediately brush the hot rolls with the remaining garlic herb butter. Let rest for 5 minutes before serving warm, encouraging guests to pull rolls and dip directly into the center!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 24gProtein: 11gFat: 21gSaturated Fat: 11gCholesterol: 48mgSodium: 540mgPotassium: 190mgFiber: 2.2gSugar: 2.5gVitamin A: 1850IUVitamin C: 6.5mgCalcium: 210mgIron: 1.8mg

Notes

Squeezing all excess liquid out of the thawed spinach and chopped artichoke hearts using a clean kitchen towel is the golden rule to keep your dip rich and thick rather than watery.

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