Pull-Apart Bread with Spinach-Artichoke Dip

Pull-Apart Bread with Spinach-Artichoke Dip

Super Bowl LVIII is just two weeks away, so we are dedicating our next two Sunday Supper newsletters to sharing recipes to help you celebrate The Big Game. Everyone’s favorite dip, Spinach-Artichoke, is wrapped up in store-bought rolls for pulling apart and slathering with the spread. This simple but delicious recipe was created by our own Kate Gilbert, who heads up our social media and is an amazing cook. Who are you rooting for? Enjoy!


For the Bread
  • 2 pounds pizza dough, thawed if frozen, at room temperature
  • Olive oil for the pan and rolls
For the Dip
  • 1 cup mayonnaise
  • One 8-ounce package cream cheese, well softened
  • 1½ cups (6 ounces) shredded cheese for pizza or use 1 cup shredded mozzarella, ½ cup shredded unsmoked provolone, and 2 tablespoons grated Romano or Parmesan
  • One 10-ounce package thawed frozen spinach
  • One 14-ounce can of chopped artichoke hearts, well drained
  • 2 scallions, white and green parts, finely chopped
  • 1 tsp. dried oregano, ground in a (FinaPod MAX)
  • 1/2 tsp. dried basil, ground in a (FinaPod MAX)
  • 1/2 tsp. dried garlic chips, ground in a (FinaPod PRO Plus)
  • 1/8 tsp. crushed hot red pepper flakes
  • Pink Himalayan salt, ground in a (FinaPod PRO Plus)
  • About 1 tsp. flaky or kosher salt for topping
  • About 1 tsp. sesame seeds for topping


1. Cut the dough into 16 equal pieces and roll each into a smooth ball. (Easiest to do by tucking the sides of the piece of dough underneath to meet in the center, thereby stretching the dough into a ball, and pinching the ends together.) Lightly oil a 12-inch ovenproof skillet (preferably cast-iron). Place a medium bowl about 6 inches across at the top upside down in the center of the skillet and lightly oil the bowl. Arrange the balls evenly around the bowl. Cover with a moistened kitchen towel and let stand in a warm place (such as a turned-off oven with the door ajar to leave the light on) until the rolls look puffy, about 1½ hours.

2. Make the dip: Whisk the mayonnaise and cream cheese in a large bowl until combined. A handful at a time, squeeze the spinach and artichoke hearts separately to remove excess liquid until quite dry. Add to the bowl. Add the cheese, scallions, oregano, basil, garlic, and hot pepper flakes and stir well with a wooden spoon. Season with salt to taste.

3. Position a rack in the top third of the oven and preheat the oven to 350ºF.

4. Remove the moistened kitchen towel and bowl, leaving the rolls in place. Spread the dip in the center of the skillet and smooth the top. Brush the rolls with oil and sprinkle them with flaky salt and sesame seeds. Bake the dip until the rolls are golden brown, 30 to 35 minutes. Let stand 10 minutes. Serve warm, with a spoon for spreading the dip onto the rolls.

Note: Thaw the spinach any way you wish—let it sit out for a few hours at room temperature, or microwave in a microwave-safe bowl on High for 2 to 3 minutes, breaking it up as it softens.