Spinach-Artichoke Dip and Pull-Apart Dippers
Amy Erickson
Updated Jan 11, 2016
Bake your dip and dippers at the same time with this pull-apart bread and cheesy appetizer that bakes on a sheet pan.
Watch Video
Spinach-Artichoke Dip and Pull-Apart Dippers
- Prep Time 10 min
- Total 30 min
- Ingredients 8
- Servings 8
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed well to drain
- 1 container (8 oz) cream cheese spread, room temperature
- 2 cups grated Parmesan cheese
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup finely shredded mozzarella cheese (4 oz)
Instructions
-
Step1Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.
![]()
-
Step2In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.
![]()
-
Step3Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.
![]()
-
Step4Bake 20 to 30 minutes or until bread is golden brown and dip is thoroughly heated. (If bread becomes too dark during baking time, cover with foil.)
Nutrition
510 Calories
32g Total Fat
21g Protein
32g Total Carbohydrate
6g Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 290
- Total Fat
- 32g
- 50%
- Saturated Fat
- 15g
- 77%
- Trans Fat
- 1/2g
- Cholesterol
- 75mg
- 24%
- Sodium
- 1060mg
- 44%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 6g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 2%
- 2%
- Calcium
- 50%
- 50%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
© 2025 ®/TM General Mills All Rights Reserved