Pull-Apart Spinach-Artichoke Football

Posted on

Are you prepared for game day with your snacks and drinks? This cheesy spinach-artichoke dip wrapped in pizza dough is a must-have addition to your spread. Shaped like a football, it adds a fun twist to your game day menu. Even if your team doesn’t win, your snacks will be the real champions.

Here are some ideas to customize your dip:
While spinach and artichoke make a classic combo, you can skip the artichokes and focus on the greens. Try adding kale or collards for a different flavor. You can also swap regular bacon for turkey bacon.

For storage:
While it’s best served fresh, you can refrigerate the football-shaped dip for up to 3 days.

Pull-Apart Spinach-Artichoke Football

Prep Time 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 6


  • 6 slices of bacon finely chopped
  • 1 medium shallot finely chopped
  • 4 cloves of garlic finely chopped
  • 5 oz. baby spinach
  • 1 1/2 tsp. kosher salt divided
  • 1 cup shredded mozzarella cheese
  • 1/3 cup finely chopped artichoke hearts
  • 3 oz. cream cheese softened
  • 2 oz. crumbled feta cheese
  • 2 tbsp. heavy cream
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. finely grated lemon zest optional
  • 2 tubes Pillsbury Classic Pizza Crust 13.8 oz. each
  • 1 large egg
  • 1/2 cup plain Greek yogurt


  • Preheat your oven to 400°F and line a large baking sheet with parchment paper.
  • In a skillet over medium-high heat, cook the bacon until crispy. Transfer the bacon to a plate, leaving the drippings in the skillet.
  • In the same skillet over medium heat, cook the shallot and garlic until fragrant and translucent. Add the spinach and cook until wilted. Season with salt and let it cool.
  • In a food processor, blend mozzarella, artichokes, cream cheese, feta, cream, thyme, and lemon zest until smooth. Transfer to a bowl. Puree the spinach mixture and add it to the cheese mixture along with the bacon.
  • Roll out one pizza crust on the prepared baking sheet. Cut it into the shape of a football. Spread the spinach-artichoke mixture on top, leaving a border. Place the second crust on top and seal the edges.
  • Cut 8 rectangular pieces on each side of the football and twist them.
  • Beat the egg with water and brush it over the dough.
  • Bake until golden brown, about 30-35 minutes. Let it cool.
  • Use a piping bag to pipe yogurt to create football laces and edges. Enjoy your delicious snack!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating