Spinach Artichoke Dip
User Reviews
4.6
Spinach Artichoke Dip
Description
Spinach Artichoke Dip combines thawed, drained spinach and canned artichokes with creamy elements like cream cheese, sour cream, and mayonnaise, melted together with mozzarella and parmesan cheeses. These ingredients form a rich, creamy dip with a balanced savory flavor, accented by salt, pepper, and red pepper flakes. Cooking the dip briefly on the stovetop softens and blends the flavors smoothly before baking.
The unique preparation involves arranging frozen bread rolls around a small bowl in a skillet, allowing them to rise until doubled, then removing the bowl and filling the center with the warm dip mixture. Baking everything together melts the dip further and softens the rolls, giving a fresh, warm pull-apart bread with herbaceous, cheesy dip in the center. Red chili flakes and extra parmesan sprinkled on top add a bit of visual appeal and gentle heat.
This dish works well as a party appetizer or shared snack, where the bread rolls can be pulled apart and dipped. It’s comforting and rich, ideal for gatherings or casual entertaining where warm dips and fresh bread are appreciated.
Using thawed frozen spinach and canned artichokes simplifies prep. The dough rising step ensures soft, fluffy rolls. This recipe can be prepared a day ahead through the filling and dough rising steps, covered and refrigerated, then baked fresh just before serving.
Ingredients
- 20 bread rolls frozen, (20 come in a bag)
- 3 tablespoon butter unsalted and melted
- 8 ounce spinach frozen, thawed, drained and chopped
- 14 ounce Artichoke canned, drained and chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- 8 ounce cream cheese room temperature, 1 package
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅛ teaspoon red pepper flakes chili
Instructions
- Spray a large skillet with cooking spray or brush with melted butter. Take a small bowl that's about 5 inches in diameter across the top and place it top side down, in the center of the skillet. Spray this bowl with cooking spray as well. Take the bread rolls and arrange around the outside of the skillet. You might have to push them together to fit them all. Brush with melted butter then cover with plastic wrap and let the bread rolls rise until doubled in size in a warm spot, about half hour to an hour.
- In the mean time, in another skillet add the spinach, artichokes, sour cream, mayonnaise, cream cheese, mozzarella cheese and Parmesan cheese and cook until the cheese melts and everything is well combined, should take about 3 to 5 minutes. Season with salt and pepper as needed
- Preheat oven to 350℉.
- Remove the bowl from the center of the skillet and pour the dip into the center. Sprinkle the top of the dip and bread rolls with chili flakes and additional Parmesan cheese, if preferred.
- Place the skillet in the oven and bake for about 20 to 25 minutes or until the rolls are golden brown and the dip is bubbly.
Notes
- Frozen spinach and canned artichokes are convenient and work well if thawed and well-drained to avoid excess moisture.
- Arrange bread rolls around a small bowl in the skillet to support even rising and create a center space for the dip.
- The recipe can be prepped ahead of time by completing the rising and dip-making steps, then refrigerating covered; bake when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 232kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 498mg | 21% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 161mg | 16% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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