Ingredients:
2 cans of refrigerated biscuit dough
1 cup of frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons melted butter
Fresh parsley (for garnish)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a bundt pan or a round cake pan with non-stick spray.
2. Mix the dip: In a bowl, combine the spinach, artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
3. Prepare the dough: Open the biscuit cans and separate the dough into individual biscuits. Cut each biscuit into quarters.
4. Assemble the bread: Place a spoonful of the spinach artichoke dip in the center of each quartered biscuit. Layer the filled dough pieces in the prepared pan, stacking them in a spiral pattern.
5. Brush with butter: Drizzle the melted butter over the top of the assembled dough.
6. Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
7. Garnish with fresh parsley and serve warm.
Serving Suggestion:
Let me know if you give it a try – it’s a fun and festive dish that’s sure to impress!