PULL APART CHEESE BREAD WITH SPINACH & ARTICHOKE DIP

Nothing like a good warm spinach and artichoke dip to enjoy with some homemade cheesy bread!

This was a great way to use up all the spinach in the fridge before it went bad. My pull apart bread didn’t pull apart like I had imagined, but with the help of a knife to cut it up, it was still soooo delicious! A great appetizer to enjoy and serve up!

CHEESY BREAD INGREDIENTS:

1 cup almond flour

6oz cream cheese

2 1/2 cups mozzarella cheese

2 tbsp baking powder

3 eggs

DIRECTIONS FOR CHEESY BREAD:

Melt cream cheese and mozzarella cheese in microwave 3-4 times in 30 second intervals until melted and blended together.

Watch the first 15 seconds of my Fathead dough pizza crust (similar process)

Add almond flour, eggs, baking powder, and mix. Don’t be afraid to get your hands dirty.

Keep dough in fridge for 15 minutes while you prepare dip.

SPINACH/ARTICHOKE DIP INGREDIENTS:

8oz of a block of cream cheese

12 cup shredded mozzarella cheese

2 cups spinach chopped (I left the leaves as is)

1/2 cup grated Parmesan cheese

1/2 cup sour cream

2 tbsp minced garlic (I always add lots! I used 8 tbsp)

1 tbsp garlic salt

1 tbsp onion salt

1/4 tsp salt

1/4 tsp pepper

8oz artichokes drained and cut up (feel free to add more!)

DIRECTIONS:

Mix dip ingredients together making sure all seasonings are thoroughly mixed in. Add dip to center of iron cast pan.

Roll dough into 12 balls around dip.

Bake at 350F for 20-25 minutes or until bread shows a golden brown.