Creamy Artichoke and Spinach Dip in a Bread Ring
Updated: Feb 13, 2021
Sure, you can make artichoke dip and put it in a bread bowl, but don't you want to do something different that's impressive AND delicious? I've got the creamiest, savory, and addicting artichoke and spinach dip that you can make for parties or just to watch football with your family. Plus, it’s loaded with veggies so it’s good for you, right? :)
Here's how to make it:
12 balls frozen dinner rolls (you can get these at most grocery stores)
8 oz cream cheese, softened
½ cup grated parmesan cheese (or 1 cup parmesan/romano blend)
½ cup grated romano (omit if you use the blend above)
½ cup shredded mozzarella cheese
¼ cup sour cream (you can use light if you prefer)
14 oz can artichoke hearts, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
4 slices cooked bacon, chopped (optional, but why wouldn't you?)
2 cloves garlic, chopped
1 teaspoon dried or fresh basil
½ teaspoon crushed red pepper
Preheat your oven to 375° F.
Coat a 10 inch oven-safe skillet (cast-iron skillets work great!) with olive oil.
Place the dinner roll dough balls in a ring around the edges of the skillet. Cover and let rise until thawed and doubled in size, could take a few hours so plan ahead.
In a medium bowl, mix the cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, bacon, garlic, basil, and red pepper flakes.
Once the dough has thawed and doubled, uncover and scoop the dip into the center of the skillet.
Brush the rolls with olive oil, and top with an additional sprinkle of cheese or more chopped or minced garlic (optional, but adds more yum!).
Bake for 25 minutes. Lower the temp to 350° F if the rolls start to brown too quickly.
Remove and let cool slightly before serving.
Did you make this? Post pics in the comments!