I think I’ve mentioned before…like several times 😆 …that one of my favorite dips is hot spinach and artichoke. Yum stuff! I came across the video at the bottom of the page and after seeing the last dip prepared, I had to go search out a recipe. Did I mention YUM STUFF?!?!! So yeah…Have fun and good eats. Let me know if any of the other dips catch your attention. 😉
Cheesy Spinach and Artichoke Bread Ring Dip
12 frozen dinner roll dough balls
8 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1 (14 oz) can (1 1/2 cups) artichoke hearts, drained and chopped
3/4 cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped (about 1 tsp)
1 tsp basil
1/2 tsp crushed red pepper flakes
Pita chips or crackers (optional)
Coat a 10-inch oven-safe skillet with olive oil.
Place the dough balls in a ring around the skillet. Cover and thaw until the rolls rise and double in size.
Combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil and red pepper flakes.
Scoop the cheesy mixture into the center of the thawed rolls.
Brush the rolls with olive oil and top with an additional sprinkle of cheese (optional).
Bake at 375˚F for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.)
Remove from oven and let cool slightly before serving.