Spinach-Artichoke Pull-Apart Bread

Recipe

Appetizer
Spinach-Artichoke Pull-Apart Bread

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User Rating

4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

15
Servings
15min
Prep
45min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 15
QuantityIngredientAdd
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

Directions

  1. 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.

  2. 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.

  3. 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

Nutrition facts

Servings

170 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 20mg
  • Sodium: 480mg
  • Total Carbohydrates: 22g
  • Protein: 8g

Daily Values

0%
Iron 0%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%

Recipe Source:

Hy-Vee Seasons June 2019