Spinach Artichoke Monkey Bread
Indulge in a mouth-watering and addictive bread recipe that combines the richness of spinach and artichoke dip, the creaminess of cheese, and the fun of monkey bread. This Spinach Artichoke Monkey Bread is a perfect blend of flavors and textures, making it an excellent option for a special occasion, party, or gathering.
- 2 cans biscuits, (small biscuit- cut in 4, large biscuit cut in
- 2 oz Neufchâtel cream cheese
- 1 Tbsp olive oil
- 1/2 cup onion, minced
- 1/4 cup carrot, minced
- 1/4 cup celery, minced
- 2-3 cloves garlic, grated
- 1/2 cup Ricotta
- 6 oz chopped thawed frozen spinach, squeezed
- 14oz can artichoke hearts, drained
- 1/4 cup chopped scallions (from 3 scallions)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup Parmesan cheese, grated
- Olive oil
- Parsley, optional
METHOD:
- Preheat oven to 350.
- Saute veggies with olive oil, salt, pepper 5-7 minutes. Chop spinach and add with garlic.
Stir in cream cheese, ricotta, scallions, and cayenne pepper in a medium bowl until smooth. - Gently fold in artichokes.
- Sprsy Bundt pan. Spread 1/4 cup mixture in the pan and layer with some biscuits. Sprinkle some Parm. Add another layer of mixture and continue until all ingredients are used. Bake about 45-60 minutes.
- Remove from the oven and let cool slightly before turning the bread over onto a serving plate.
- Serve with any sauce you prefer.
(Additional cheese can be added if preferred