4.6 from 141 votes
Spinach Artichoke Dip
A warm Spinach Artichoke Dip served with bread rolls rising around it in a skillet creates an inviting appetizer. The creamy mixture of spinach, artichokes, sour cream, cream cheese, mayo, and melted cheeses blends into a rich dip. The soft, buttery bread rolls bake right alongside the dip, absorbing some of its flavors, making this dish a pleasing combination of creamy and soft textures enhanced by a mild kick from red chili flakes.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
20
Calories:
232 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 232
% 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.