Spinach and Artichoke Pull Apart Bread is an easy, cheesy, garlicky pull-apart bread made with canned biscuits and spinach artichoke dip that tastes like the ultimate party snack!

Looking for more garlic bread inspired recipes? Check out my Garlic Bread Ritz Bits, Garlic Bread Dip, and Cheesy Hawaiian Garlic Bread!

Why you’ll love this recipe:

This Spinach and Artichoke Pull Apart Bread is what happens when spinach artichoke dip and garlic bread fall in love and decide to become the life of the party. It’s warm, cheesy, buttery, and completely addictive — and the best part is how easy it is to make!

If you’re looking for an easy appetizer that feels impressive but secretly isn’t hard at all, this is it. You don’t need homemade dough, fancy ingredients, or a ton of time. This pull apart bread is made with canned biscuits and store-bought spinach artichoke dip, which means maximum flavor with minimum effort. It’s the kind of recipe that makes people ask for it again and again.

Whether you need a last-minute appetizer, a game day snack, or something dangerously snackable for a cozy night in, this pull apart bread delivers big flavor with minimal effort.

Ingredients you’ll need:

Canned biscuits- cut into quarters
Butter- melted
Store-bought spinach and artichoke dip
Shredded mozzarella cheese- divided
Minced garlic

This Spinach and Artichoke Pull Apart Bread bakes up soft and fluffy on the inside, golden on the outside, and loaded with melty cheese in every pull. Each piece tastes like creamy spinach artichoke dip wrapped in garlicky bread — rich, savory, and impossible to stop eating.

Using canned biscuit dough is the real secret here. It creates perfect pull-apart layers without any kneading, rising, or stress. The biscuits soak up the garlic butter and bake into tender, buttery bites that pull apart effortlessly.

Store-bought spinach artichoke dip makes this recipe even easier. It already has the perfect balance of spinach, artichokes, and creaminess, so all you have to do is layer it in and let the oven do the work. No chopping, no extra seasoning, no overthinking.

As it bakes, the cheese melts into the dough, the garlic butter bubbles, and the whole kitchen smells like a cross between a pizzeria and your favorite appetizer bar. This is the kind of smell that makes people hover around the oven.

How to make the best Spinach and Artichoke Pull Apart Bread:

Preheat your oven to 350 degrees F and grease a 9×13-inch baking dish.
Cut your store-bought biscuits into quarters, then place them in a large mixing bowl.
Add spinach-artichoke dip, melted butter, minced garlic, and 1 cup of mozzarella cheese.
Fold everything together until well combined, then pour into the prepared baking dish, and top with remaining cheese.
Bake until the top is golden brown, about 45 minutes. If the top is browning too quickly, cover lightly with foil.

Spinach and Artichoke Pull Apart Bread is perfect for game day, holidays, potlucks, or anytime you need a guaranteed crowd-pleaser. It’s shareable, dunkable, and designed to be pulled apart with your hands — no plates required if you’re feeling casual.

It also works surprisingly well as a side dish. Serve it with soup, pasta, or a simple salad and suddenly dinner feels a lot more exciting. And if there are leftovers (rare, but possible), they reheat beautifully.

What really makes this pull apart bread special is how little effort it takes compared to how good it tastes. People assume it’s complicated. It’s not. It’s one of those shortcut recipes that feels like a win every single time!

If you love spinach artichoke dip, garlic bread, and easy recipes that deliver big flavor, you need this spinach and artichoke pull apart bread in your life. Grab a can of biscuits, a tub of dip, and get ready to watch it disappear.

My top tips:

BISCUITS: Use canned biscuits for this recipe. I recommend getting the flakey layers biscuits because they pull apart really nicely when cooked.
SPINACH DIP: While you can make your own spinach artichoke dip, it’s quicker and easier to just buy it pre-made. Be sure to get the larger size or 2 of the smaller sizes. You need a total of 16 ounces of spinach artichoke dip.
GARLIC: Fresh or jarred will work well for this recipe. Make sure that you mince up the garlic really small as you don’t want any big chunks or whole cloves of garlic in the pull-apart bread. While the garlic does cook while the bread is cooking, larger pieces of garlic will not cook quickly enough and will be bitter and spicy.
CHEESE: I like shredding my own mozzarella for this recipe rather than buying pre-shredded at the grocery store. It’s not an absolute must but shredding the cheese yourself allows the cheese to melt better compared to pre-shredded cheese that usually has added starch to prevent clumping.
MIXING: The biscuit mixture can be hard to mix together evenly due to its thick texture. You may need to go in with your hands and make sure all the biscuit pieces are evenly coated before transferring to your baking dish and baking.
STORING: Cover with foil and refrigerate in the same dish that you made the spinach artichoke dip in. When you’re ready to re-heat it, just take it out of the refrigerator and reheat it in a 350-degree oven for about 20 minutes. The cheese will get nice and melty!

Looking for more easy appetizers? Check these out!

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