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4.5 from 80 votes

Spinach Artichoke Dip

Jump to RecipePrintRate
By: Joanna Cismaru •11/30/22 50 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

overhead of a pan of Spinach and Artichoke Dip with a ring of bread rolls

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.

overhead steps of making Spinach and Artichoke Dip with bread rolls

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.

Spinach and Artichoke Dip in a blue pan with bread rolls

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.

a hand picking up a bread roll from a pan of Spinach and Artichoke Dip

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of skillet pull apart bread with spinach and artichoke dip
Print
4.53 from 80 votes

Spinach Artichoke Dip

Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Rate Recipe
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.
20

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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

  1. Feel free to use fresh instead of frozen spinach.
  2. 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.
  3. Nutritional information is just an estimate as it can vary drastically depending on brands and products used.

Nutrition Information

Calories: 232kcal (12%)Carbohydrates: 22g (7%)Protein: 7g (14%)Fat: 12g (18%)Saturated Fat: 4g (25%)Cholesterol: 20mg (7%)Sodium: 498mg (22%)Potassium: 129mg (4%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 1730IU (35%)Vitamin C: 4.9mg (6%)Calcium: 161mg (16%)Iron: 1.9mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of skillet pull apart bread with spinach and artichoke dip

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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50 Comments
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Sue
Sue
Posted: 3 months ago

This looks great, but it seems like if it goes straight from the oven to the table in a cast iron skillet it will be very hot and there will be a high risk of someone burning themselves. Any recommendations on that?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 3 months ago

You can make the spinach and artichoke dip in a bread bowl as seen here: – https://www.jocooks.com/recipes/spinach-and-artichoke-dip-in-a-bread-bowl/

0
Reply
Abbe
Abbe
Posted: 11 months ago

4 stars
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.

0
Reply
Kelly
Kelly
Posted: 2 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly
Posted: 2 years ago

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.

0
Reply
Panpan
Panpan
Posted: 2 years ago

5 stars
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)

2
Reply
Rochelle Weinstein
Rochelle Weinstein
Posted: 2 years ago

What if I want to make the dip minus the rolls? Same directions?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rochelle Weinstein
Posted: 2 years ago

Yes exactly, in a baking dish!

0
Reply
Arlette White
Arlette White
Posted: 2 years ago

5 stars
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.

1
Reply
Liz
Liz
Posted: 3 years ago

Do you need to defrost the bread rolls first ?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Liz
Posted: 3 years ago

You can let them defrost and rise in the skillet for step one

0
Reply
Miko
Miko
Posted: 3 years ago

5 stars
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

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Miko
Posted: 3 years ago

Yes definitely! You can use some homemade rolls 🙂

0
Reply
Katelyn Wilson
Katelyn Wilson
Posted: 3 years ago

I was wondering if you could use kings Hawaiian rolls for this?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Katelyn Wilson
Posted: 3 years ago

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!

0
Reply
Mary Angela
Mary Angela
Posted: 4 years ago

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 .

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Mary Angela
Posted: 4 years ago

Hi Mary! Check this section out for some healthier options.

0
Reply
Dale
Dale
Posted: 4 years ago

5 stars
Yum Yum. The rolls we found at our local grocer tasted so so good with this recipe. Almost like a pastry.
Thanks for sharing

0
Reply
Roberta
Roberta
Posted: 4 years ago

5 stars
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?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Roberta
Posted: 4 years ago

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.

0
Reply
John G.
John G.
Posted: 4 years ago

I simply love your recipes! The skillet bread, French Onion soup andseveral others have been a hit with both friends and family!

0
Reply
Josh Blaylock
Josh Blaylock
Posted: 4 years ago

Could I use Pillsbury Grande biscuits instead of frozen rolls? It’s impossible to find in NYC!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Josh Blaylock
Posted: 4 years ago

Yes you can! That will taste great.

0
Reply
Brittany
Brittany
Posted: 4 years ago

How do you think this would turn out if I used fresh opposed to frozen spinach?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Brittany
Posted: 4 years ago

Fresh spinach would work just as well!

0
Reply
Brittany
Brittany
Reply to  Joanna Cismaru
Posted: 4 years ago

Awesome! Yay!
After I figure out the fresh to frozen ratio, I’ll have to give that a try!

0
Reply
Shannon
Shannon
Reply to  Brittany
Posted: 4 years ago

5 stars
I have tried it both ways and prefer fresh over frozen spinach.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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