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Spinach Dip Pull-Aparts

 Spinach Dip Pull-Aparts
Getting guys to eat spinach or any vegetable is a struggle. Even manly-man guys go for these tasty little bites. — Kelly Williams, Forked River, New Jersey
15 ServingsPrep: 35 min. Bake: 45 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tubes (one 6 ounces, one 12 ounces) refrigerated buttermilk biscuits
  • Marinara sauce, warmed, optional


  • Preheat oven to 350°. In a small bowl, beat cream cheese, garlic
  • and pepper until blended. Stir in spinach, cheeses and mayonnaise.
  • Separate biscuit dough. Using a serrated knife, cut each biscuit
  • horizontally in half. Wrap each half around 1 tablespoon spinach
  • mixture, pinching to seal and forming a ball.
  • Layer in a greased 10-in. fluted tube pan. Bake 45 to 50 minutes or
  • until golden brown. Cool in pan 10 minutes before inverting onto a
  • serving plate. Serve warm with marinara sauce if desired. Yield: 15
  • servings.
Nutritional Facts: 2 balls with 2 tablespoons sauce equals 182 calories,

2 of 2

Spinach Dip Pull-Aparts (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 21 mg cholesterol, 408 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.