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This Spinach Artichoke dip is not only delicious but everyone’s favorite. We’re talking gooey cheesy goodness surrounded by bread rolls, all baked in one skillet. Plop it on a table and let everyone dig in.
My Favorite Way to Make and Serve Spinach Artichoke Dip
My favorite way to have spinach artichoke dip is in a skillet with the cheesy dip in the middle surrounded by bread rolls. The great thing about this is that it’s all baked together. Yeah, baby! It’s super easy to make with frozen dinner rolls.
You don’t even need to thaw them out first. Just arrange them in the skillet frozen then let them proof until they double in size. They will thaw out as they proof. This really is super easy to make, and such a crowd favorite.
What Ingredients Go in Spinach Artichoke Dip
The main ingredients are, obviously, spinach, artichokes and cheese. I use a variety of cheeses such as cream cheese, mozzarella cheese and Parmesan cheese.
I also love to add some sour cream and mayonnaise. The rest of the ingredients are the spices and I keep it simple with just salt, pepper and a bit of red chili flakes.
How to Make Spinach Artichoke Dip
Spray a large skillet with cooking spray or brush it with some melted butter. If you’re using frozen rolls, arrange them around the outside of the skillet. Take a small bowl that’s about 5 inches in diameter and place it top side down in the center, as seen in the pictures. This will keep the rolls from spreading too much and it will leave you with plenty of room for the dip.
This time I decided to cook the dip ingredients a bit first in a skillet. I do this to melt all the cheese but it really isn’t necessary if you don’t want to dirty another skillet. Just combine everything together in a bowl, that should work just fine.
Remove the bowl from the center of the skillet and add the dip into the center. Bake for about 20 to 25 minutes until the rolls are golden brown and the dip is nice and bubbly.
Looking for More Dip Recipes? Try These:
- Spinach and Artichoke Dip In a Bread Bowl
- Bacon Corn Dip
- Skillet Pizza Dip
- Baja Spinach Dip
- Crockpot Queso Blanco Dip
- Chile Con Queso
- Baked Feta Spinach Dip
- 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 artichokes (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 pepper (or to taste)
- ⅛ teaspoon red pepper chili flakes
- 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.
- Feel free to use fresh instead of frozen spinach.
- You can prepare this recipe the day before you need it. Follow steps 1, 2 &3, cover in the fridge with plastic wrap, and bake right before serving.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.