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Spinach and Artichoke Dip with Pull Apart Bread

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type:  Bread
Servings  8
1    tube flaky biscuits  
4  tablespoon  butter, melted  
0.5  teaspoon  Garlic powder   
1  teaspoon  salt  
8  ounce  cream cheese   
0.25  cup  sour cream  
1  can  15 oz. artichoke hearts, chopped  
1    10 oz. box frozen chopped spinach  
1  cup  asiago cheese, shredded  
1  teaspoon  Garlic powder   
1  teaspoon  salt  
0.5  teaspoon  pepper   


Preheat oven to 375 degrees. 1. Cut the biscuits into quarters. 2. Meanwhile, in a large bowl, combine the butter, garlic and salt. Add the biscuits and gently toss to coat. Place the biscuit pieces around the rim of a Copper Chef Skillet. Make the dip. 3. Combine all ingredients in a medium-sized bowl. Scoop the dip into the center of the biscuit pieces. 4. Bake until the biscuits are cooked, about 30 minutes. 5. Serve warm.