Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut bread into 1-inch diamonds, cutting within 1-inch of bread bottom.
Spinach-Artichoke Pull-Apart Bread
Love spinach and artichoke dip? Then you're going to love this ooey-gooey cheesy bread stuffed with Hy-Vee pre-made spinach-artichoke dip.
Servings and Ingredients
|1 (24-oz.) loaf Hy-Vee Bakery San Francisco sourdough bread|
|1 (8-oz.) pkg. Hy-Vee finely shredded Italian cheese, divided|
|1 (8-oz.) container Hy-Vee Deli spinach-artichoke dip|
|¼ c. jarred roasted red peppers, drained and chopped|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
Place bread on heavy foil sheet large enough for wrapping loaf. Separate cut sections with your fingers and stuff with 1 cup cheese. Combine spinach-artichoke dip and red peppers; stuff mixture in between the bread pieces, then stuff with remaining 1 cup cheese.
Bring long sides of foil up and together to loosely cover bread loaf; fold twice to seal. Fold in the sides to seal. Grill for 25 to 30 minutes or until cheese is melted. Open foil and grill for 5 to 10 minutes or until bread top is slightly crisp. Let stand for 5 minutes before serving
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 480mg
- Total Carbohydrates: 22g
- Protein: 8g
Vitamin D 0%