If you have been following MsVegan you know that I love all types of Monkey Bread. From Savory to Sweet, and we have done many different recipes. One day when I was making my spinach dip (that's delicious on it's own) I thought why not give it a fun twist. So when I noticed I had some Biscuit dough I figured I'd give monkey bread and spinach dip a try. Im so glad I did because it created a perfect sharable appetizer that will disappear before you know it.
Ingredients
1 cup of thawed spinach, drained and chopped
1 cup of artichoke hearts, drained and chopped
8 ounces of Vegan Cream Cheese
¼ cup of Vegan Sour Cream
¼ cup of Vegenaise
8oz if Vegan Mozzarella Shreds
1/3 cup Vegan parmesan
½ teaspoon of garlic salt (or more)
1/3 cup of nutritional yeast
½ teaspoon of red pepper flakes (optional)
Salt and pepper, to taste
1 16oz can of Pillsbury Biscuit dough
Directions
Preheat oven to 350
Mix together the first 10 ingredients
Chop your biscuit dough into small bite size pieces
Mix together your dough and spinach dip mix
Place into a well greased Bundt pan
Bake in preheated oven for 45-60 minutes
Once done, remove from oven and let sit 10 minutes
Carefully flip over onto a plate
Serve and enjoy*
*Great to serve with a side of Ranch
