Description
A creamy and cheesy spinach artichoke dip baked with golden bread rolls, perfect as a crowd-pleasing appetizer for parties and gatherings. The dip combines spinach, artichokes, cream cheese, sour cream, and multiple cheeses, baked until bubbly and served warm with soft, buttery rolls.
Ingredients
Bread Rolls
- 20 frozen bread rolls
- 3 tablespoons unsalted butter, melted
Dip Mixture
- 8 ounces frozen spinach, thawed, drained, and chopped
- 14 ounces canned artichokes, drained and chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- 8 ounces cream cheese, room temperature (1 package)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- ⅛ teaspoon red pepper chili flakes
Instructions
- Prepare the bread rolls: Spray a large skillet with cooking spray or brush with melted butter. Place a small bowl (about 5 inches in diameter) upside down in the center of the skillet and spray it with cooking spray. Arrange the frozen bread rolls around the outside of the bowl in the skillet, pushing them together to fit them all. Brush the rolls with melted butter. Cover the skillet with plastic wrap and let the bread rolls rise in a warm spot until doubled in size, about 30 minutes to 1 hour.
- Make the dip filling: While the rolls rise, heat another skillet over medium heat. Add the spinach, artichokes, sour cream, mayonnaise, cream cheese, mozzarella cheese, and Parmesan cheese. Cook the mixture, stirring frequently, until the cheeses have melted and the dip is well combined, about 3 to 5 minutes. Season with salt and pepper to taste.
- Preheat the oven: Set your oven to 350℉ (175℃) to prepare for baking the dip and rolls.
- Assemble before baking: Remove the small bowl from the center of the skillet with the rolls. Pour the spinach artichoke dip into the empty center space. Sprinkle the top of the dip and bread rolls with red pepper chili flakes and additional Parmesan cheese, if desired.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the bread rolls are golden brown and the dip is bubbly and hot. Remove from the oven and serve warm.
Notes
- Make sure to fully thaw and drain the spinach to avoid a watery dip.
- Room temperature cream cheese helps the dip blend smoothly.
- Use a skillet or oven-safe pan to bake both the rolls and dip together.
- Adjust seasoning and chili flakes per personal preference.
- Serve immediately for best texture and flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American