Last updated on March 27th, 2019 at 02:29 pm
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
Spinach Artichoke Dip
Ingredients
- 20 bread rolls frozen, (20 come in a bag)
- 3 tbsp butter unsalted and melted
- 8 oz spinach frozen, thawed, drained and chopped
- 14 oz artichokes canned, drained and chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 8 oz cream cheese room temperature, 1 package
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/8 tsp red pepper chili flakes
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 F degrees.
- 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
- 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.
- Nutritional information is just an estimate as it can vary drastically depending on brands and products used.
Katelyn Wilson says
June 8, 2019 at 7:58 pmI was wondering if you could use kings Hawaiian rolls for this?
Nicole Beaulieu says
June 10, 2019 at 10:24 amIf they’re pre-baked then it won’t work to put them in the oven with the dip. You can always bake the dip separately and serve the buns on the side!
Mary Angela says
February 5, 2019 at 3:01 pmI love your recipes, have tried quite a few . Can you include low carbs and sugar free ? Got to cut my carbs down. 😥 Thank you so much .
Nicole Beaulieu says
February 6, 2019 at 10:35 amHi Mary! Check this section out for some healthier options.
Dale says
February 3, 2019 at 9:42 pmYum Yum. The rolls we found at our local grocer tasted so so good with this recipe. Almost like a pastry.
Thanks for sharing
Roberta says
February 2, 2019 at 8:08 pmI make monkey bread for my church. I prep it all and put it in the oven, right at 10:30, and just before 11am service, I turn the oven off, and let it sit and keep warm. During communion, I take it out, invert it and it is ready for coffee hour, perfectly done and still warm. In your opinion, would this recipe hold up the same way, with either frozen rolls or the Grands? Are there any other recipes, savory or sweet which would work well for my coffee hour?
Nicole Beaulieu says
February 4, 2019 at 10:52 amYes that will work! Depending on how long your service is, you might have to turn the oven back on for a few minutes to make sure it’s nice and creamy. Try these sweet chicken bacon bites for something savory! A trifle would also be great, then you wouldn’t have to even touch the oven.
John G. says
February 2, 2019 at 1:28 pmI simply love your recipes! The skillet bread, French Onion soup andseveral others have been a hit with both friends and family!
Josh Blaylock says
July 3, 2018 at 1:37 pmCould I use Pillsbury Grande biscuits instead of frozen rolls? It’s impossible to find in NYC!
Nicole Beaulieu says
July 4, 2018 at 10:23 amYes you can! That will taste great.
Brittany says
April 23, 2018 at 10:49 pmHow do you think this would turn out if I used fresh opposed to frozen spinach?
Joanna Cismaru says
April 25, 2018 at 1:58 pmFresh spinach would work just as well!
Brittany says
April 25, 2018 at 2:20 pmAwesome! Yay!
After I figure out the fresh to frozen ratio, I’ll have to give that a try!
Shannon says
October 19, 2018 at 12:31 amI have tried it both ways and prefer fresh over frozen spinach.
Brittany says
April 23, 2018 at 10:48 pmAbsolutely delicious!
The only issue that I had is that the bread (dough) that was touching the dip remained doughy. I baked for about 20 minutes. I’ll have to try it again but keep it in the oven longer….and I would definitely like to try this again =-D!
Your site makes me want to have more gatherings so I can have an excuse to try more recipes (I can’t eat all this food by myself)!
Amy says
December 31, 2017 at 7:16 pmI made this for New Years Eve but used Pillsbury French bread cut and placed around the pan like the rolls. Super yummy! Ate the left over dip with Tostitos.
Lisa says
November 21, 2017 at 6:23 pmHi , I was wondering if I could make the dip the day before then the day I serve it I would put it together to bake ? I am making thanksgiving dinner and I am trying to pre-make as much of the apps as possible ! Thank you
Joanna Cismaru says
November 22, 2017 at 7:37 pmYeah, that’s a great idea, I would just place plastic wrap over the dip, right on the dip and refrigerate it.
Mio says
December 8, 2018 at 6:22 pmYes you could name filling and refrigerate a day or two ahead. Take out filling 30 min. Encore baking to cone to room temp
Cecilia says
October 27, 2017 at 3:27 pmNeed to know can u cook this in a bread hollowed out sourdough if so how long, and temp in oven
Joanna Cismaru says
October 29, 2017 at 6:36 amYes you can, at 400 F for about 15 min.
Cindy Lapp says
September 22, 2017 at 6:34 pmCan you make this in a pie dish? Looks so yummy!!!
Joanna Cismaru says
September 22, 2017 at 6:57 pmSure as long as it’s big enough.
Mary says
August 13, 2017 at 9:15 amHi again. Duh, I just read your whole blog…yes, thaw them first or not….Thanks!!!!
Mary says
August 13, 2017 at 9:13 amI’m wondering if you thaw the bread rolls first?????? Can’t wait to make this!
Christine Hartman says
February 2, 2017 at 10:04 amHi Jo!
This just made the Super Bowl party menu this weekend! Can’t wait to try it! One question though…the link to Amazon for the skillet used lists a pan that costs $249, but you mentioned in a reply that you have one that cost around $20-30…can you clarify please? And is this a cast iron skillet or a porcelain skillet?
Thank you!
Joanna Cismaru says
February 2, 2017 at 11:24 amHi Christine,
The link I see is to a cast iron skillet that costs 32.93. I think it depends where you shop, you can find them cheaper probably in some places. The one in the picture though is really a paella cast iron pan and that one is 249.95 on amazon.
Lana says
December 22, 2016 at 12:46 pmWhat size is the skillet you used, I’m not sure mine is large enough.
Joanna Cismaru says
December 22, 2016 at 1:04 pmMine is a Le Creuset Paella pan I used here 13.5 x 11 x 1.8 inch cast iron skillet. You can see it here.
Amalia Young says
November 25, 2016 at 1:22 pmJo, you don’t need to post this note, it’s just a quick message to let you know that you somehow forgot to mention when the spinach goes in. I figured, with everything else, but thought I’d let you know in case you want to add it to the steps 🙂 I am one of those OCD people who have all the ingredients in cute little bowls and, because I rely 100% on instructions, as otherwise I would mess things up, I found myself left with the spinach, scratching my head wondering what to do with it, lol. I have to say, though, as I cook more and more of your recipes, I am getting more and more confident, like I did this time, having to use my head – it only made sense for the spinach to go into the yummy gooey cheesy mixture 🙂 Delicious!
Joanna Cismaru says
November 25, 2016 at 3:14 pmOh you know I’ll post this. Thanks for catching that, I fixed it. You were right, it goes together with all those other ingredients, that’s the beauty of this recipe. 🙂
Amalia Young says
November 25, 2016 at 1:16 pmI need to go out more!… Before your recipe, I had never even heard of pull apart bread, lol! A few days ago I was searching for an easy and tasty appetizer for a dinner party, and thought I’d try this one. My only hesitation was that, to my shame, we don’t have a skillet like this one. I ended up using a rectangular baking dish, and it worked perfectly nonetheless. Our friends loved it and finished it in no time 🙂 It was a huge hit! While they were fighting over it, I actually had to remind them to save room for the main course and dessert – but they still cleaned up the dish, hehe. Your presentation, however, looks amazing, so this Christmas I’ll ask hubby for a few kitchen items we need, including a skillet like yours. This recipe looks so rustic served in the skillet it was prepared in! I’ve made it three times now, so yummy, and so incredibly easy to make!
Joanna Cismaru says
November 25, 2016 at 3:05 pmThese skillets are perfect, and this one wasn’t that expensive either, I think it was between $20 and $30, you’ll love it!
Ann says
October 25, 2016 at 12:41 pmFreakin’ CLEVER! Ive made this spinach/artichoke dip before but always served slices of toasted baguette on the side. I L.O.V.E. this new presentation!!! Thanks for sharing!!
Joanna Cismaru says
October 26, 2016 at 2:03 pmMy pleasure, so glad you liked it!
Karly says
August 30, 2016 at 7:41 amYou have me droolin’ every single time I stop by! Which is pretty much every day at this point. It’s whatevs. But for real, this looks amazing. The perfect dish for parties and football season!
Joanna Cismaru says
August 30, 2016 at 9:05 amThanks Karly! This is one of my favorite dips, been making this for years and years, it’s a favorite when friends come around.