Last updated on May 10th, 2018 at 03:41 pm
This Skillet Pull Apart Bread with Spinach and Artichoke Dip is simple gooey cheesy goodness surrounded by bread rolls, all baked in one skillet. Plop it on a table and let everyone dig in.
Exciting day here. I’ve been waiting for this day for a long time, about a year now to be exact. Today is the day I got my copies for my book, so I can’t even begin to explain how happy I was opening up that box. Granted, the big day is still to come August 2nd, when you can actually find this book in stores and online, but at least I can hold in my hands. So if you love Jo Cooks and wished you could sit down and read a gazillion recipes, well 80 to be exact, all with gorgeous pictures, all in one sitting, without worrying if you can print them or not, now is your chance. The 30-Minute One-Pot Meals Cookbook will be coming to you August 2nd. YAY! Links to pre-order available on the sidebar.
Does a grown woman say Yay? Well this one does, at least for today!
Now if you ask me what better way to celebrate such an occasion, I’d say we need some skillet pull apart bread with my favorite dip, spinach and artichoke. 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 and then let them proof until they double in size, and while this is happening, they will also thaw out.
The dip itself is my favorite spinach and artichoke dip which I make often, since it’s a favorite around here. This time I decided to cook the dip ingredients a bit first in a skillet, to melt all the cheese and everything, 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.
You then just bake everything together, the dip in the middle and the bread in a ring around the skillet, and the aroma will drive you nuts. For me the smell of baking bread is the best perfume in the whole entire world. And now comes the fun part. Just pull a piece of bread and dip it in that yummy dip and enjoy!
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If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Skillet Pull Apart Bread with Spinach and Artichoke Dip
Ingredients
- 1 bag bread rolls frozen, 20 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
Nutrition
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Could I use Pillsbury Grande biscuits instead of frozen rolls? It’s impossible to find in NYC!
Yes you can! That will taste great.
How do you think this would turn out if I used fresh opposed to frozen spinach?
Fresh spinach would work just as well!
Awesome! Yay!
After I figure out the fresh to frozen ratio, I’ll have to give that a try!
I have tried it both ways and prefer fresh over frozen spinach.
Absolutely 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)!
I 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.
Hi , 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
Yeah, that’s a great idea, I would just place plastic wrap over the dip, right on the dip and refrigerate it.
Need to know can u cook this in a bread hollowed out sourdough if so how long, and temp in oven
Yes you can, at 400 F for about 15 min.
Can you make this in a pie dish? Looks so yummy!!!
Sure as long as it’s big enough.
Hi again. Duh, I just read your whole blog…yes, thaw them first or not….Thanks!!!!
I’m wondering if you thaw the bread rolls first?????? Can’t wait to make this!
Hi 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!
Hi 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.
What size is the skillet you used, I’m not sure mine is large enough.
Mine 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.
Jo, 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!
Oh 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. 🙂
I 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!
These skillets are perfect, and this one wasn’t that expensive either, I think it was between $20 and $30, you’ll love it!
Freakin’ 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!!
My pleasure, so glad you liked it!
You 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!
Thanks Karly! This is one of my favorite dips, been making this for years and years, it’s a favorite when friends come around.