Garlic Pull-Apart Bread and Spinach Artichoke Dip

Instructions

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1. - Preheat oven to 350°F. Prepare 13 in. x 9 in pan with vegetable pan spray.
2. - For bread, in large bowl, stir together butter, garlic, parsley, 1/2 teaspoon salt, pepper, and 1 cup cheese. Cut biscuits into quarters. Add biscuit pieces to bowl and toss until coated. Arrange evenly in prepared pan.
3. - Bake 30-35 minutes or until top of bread is golden brown and springs back lightly to the touch. Cool in pan on cooling grid 5 minutes, then remove to serving plate.
4. - For dip, preheat candy melting pot on 'melt' setting. Cook spinach according to package directions.
5. - In medium sauce pan over medium- high heat, combine spinach, cream cheese, artichoke hearts, 1/4 cup parmesan cheese, milk, garlic powder, and 1/2 teaspoon salt. Stir, breaking up the artichoke hearts, until cheeses have melted and dip is heated through, about 4-5 minutes.
6. - Transfer dip to candy melting pot and leave on 'melt' setting. Add tomatoes as garnish and serve immediately, not holding for more than 2 hours. Stir dip occasionally.