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Spinach Dip Pull-Aparts Recipe
Spinach Dip Pull-Aparts Recipe photo by Taste of Home

Spinach Dip Pull-Aparts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling
MAKES: 15 servings

Ingredients

  • 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

Nutritional Facts

2 balls with 2 tablespoons sauce equals 182 calories, 10 g fat (4 g saturated fat), 21 mg cholesterol, 408 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. In a small bowl, beat cream cheese, garlic and pepper until blended. Stir in spinach, cheeses and mayonnaise.
  2. 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.
  3. 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.
Originally published as Spinach Dip Pull-Aparts in Taste of Home June/July 2013

Nutritional Facts

2 balls with 2 tablespoons sauce equals 182 calories, 10 g fat (4 g saturated fat), 21 mg cholesterol, 408 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spinach Dip Pull-Aparts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 9, 2014

"This sounds good also, love the mix of the red pepper an spinach,my favorite..yum!!!!!!!!!!!!

Joan Trusso"

MY REVIEW
Reviewed Oct. 12, 2014

"Yummy! My family, including toddlers, loved it. I just bought a 16ish ounce tube of biscuit dough, which is about 2 ounces shy of the total asked for so I had a little extra filling. It's okay if the biscuit balls don't completely seal, which is good because mine wouldn't quite do it. I just put the closed parts of the balls facing up to keep any cheese from dripping down."

MY REVIEW
Reviewed Aug. 18, 2013

"These pull-aparts take some time to make, but they're certainly worth it. I pared down the recipe by using only the large tube of biscuits and baking them in an 8x8 square cake pan. I also added crumbled feta to the filling. Will definitely make again."

MY REVIEW
Reviewed Jul. 31, 2013

"I love the presentation of this especially with a bowl of dipping sauce set in the center of the ring. The filling tasted a little flat to me. I think the next time I make this I'll add some pesto or chopped onion."

MY REVIEW
Reviewed Jul. 23, 2013

"These took quite a while to make and bake. They were pretty tasty. My son especially liked them. I also had a lot of the filling mixture left over so I used that on crackers."

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