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
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Spinach Artichoke Dip
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 artichokes canned, drained and chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 8 ounce cream cheese room temperature, 1 package
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/8 teaspoon 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.
Recipe 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.
This is yummy, but it’s a heck of a lot of dip! Also, I found that the frozen buns did not defrost and raise within 30 min. Mine were still cold 2 hours later. I ended up proofing in the oven in order to make my deadline.
If I use frozen rolls, does it really only take 1 to 1 1/2 hrs to raise?
Because in a normal pan with frozen rolls like rhodes. It takes 5 or 6 hrs to raise
I guess it depends how frozen they were, that’s how long mine took, but 5 or 6 hours sounds too long. Plus they will rise as they bake in the oven too.
This was very delicious! I wouldn’t add anything else (: I used fresh spinach instead of frozen, it took a while to figure out how much I would need haha ( if you’re gonna use fresh spinach instead then you’ll need a 12 oz bag)
What if I want to make the dip minus the rolls? Same directions?
Yes exactly, in a baking dish!
I’ve made this multiple times and people devour it. It’s my go-to receipe. The bread ring is such a good idea with the dip. So good. Can’t say enough good things about it.
Do you need to defrost the bread rolls first ?
You can let them defrost and rise in the skillet for step one
Hello, i see you use frozen dough (?) never seen this (I live in Norway) but I guess this would work with just normal home made bread dough?
It looks really good and i will try it tomorrow when I have guests coming over.
Thanx
Yes definitely! You can use some homemade rolls 🙂
I was wondering if you could use kings Hawaiian rolls for this?
If 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!
I 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 .
Hi Mary! Check this section out for some healthier options.
Yum Yum. The rolls we found at our local grocer tasted so so good with this recipe. Almost like a pastry.
Thanks for sharing
I 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?
Yes 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.
I simply love your recipes! The skillet bread, French Onion soup andseveral others have been a hit with both friends and family!