Spinach-Artichoke Dip and Pull-Apart Dippers

By CheeseDiva

Ingredients

• 1 can Pillsbury™ refrigerated classic pizza crust
• 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
• 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed well to drain
• 1 container (8 oz) cream cheese spread, room temperature
• 2 cups grated Parmesan cheese
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 1 cup finely shredded mozzarella cheese (4 oz)

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

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Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.

In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.

Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.

Bake 20 to 30 minutes or until bread is golden brown and dip is thoroughly heated. (If bread becomes too dark during baking time, cover with foil.)

Heat oven to 375°F. Remove dough from can. Cut dough crosswise into about 1-inch-thick slices. Set aside.

In medium bowl, stir together all remaining ingredients except mozzarella cheese until well blended.

Place dough slices around edge of shallow 11x8-inch pan; fill center with dip. Sprinkle mozzarella evenly over top.

Bake 20 to 30 minutes or until bread is golden brown and dip is thoroughly heated. (If bread becomes too dark during baking time, cover with foil.)

Add some crumbled bacon to the dip.

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