Spinach artichoke bread ring dip is traditional spinach and artichoke dip turned finger food! Cheesy spinach and artichoke dip gets surrounded by Rhodes dinner rolls and baked in a skillet. This easy appetizer is always a hit at parties and super fun to eat!

Why you’ll love this recipe:

There’s nothing more comforting than warm bread with a rich and cheesy dip! When I can get all of that with just a handful of ingredients, I’m in! Plus, this recipe couldn’t be easier to throw together. It all happens in one bowl, then is assembled and served from a skillet, making cleanup a breeze.

Ingredients you’ll need:

Rhodes dinner rolls
Melted butter
Softened cream cheese
Sour cream
Mayonnaise
Shredded mozzarella
Grated parmesan
Canned artichoke hearts
Thawed frozen spinach
Garlic powder
Salt and pepper

No basic tortilla chips needed here! The addition of Rhodes dinner rolls takes this classic, creamy spinach and artichoke dip to the next level! Rhodes rolls provide a fresh baked, quality roll with barely any effort at all! They’re soft, fluffy and perfect for tearing and dunking into this crowd-pleasing dip!

How to make an easy spinach artichoke bread ring dip:

Grab your 9-inch skillet and grease the bottom with 1 tbsp melted butter. Individually place frozen Rhodes dinner rolls along the perimeter of the skillet in two layers to create a ring shape.
Brush the surface of the rolls with remaining melted butter. Cover with a towel or plastic wrap and let the rolls thaw/rise for 2-3 hours.
Once the rolls are puffed and risen, preheat your oven to 350 degrees F.
In a large mixing bowl, combine softened cream cheese, sour cream, mayo, 1 cup shredded mozzarella and grated parmesan cheese.
Thaw the frozen spinach in warm water, then squeeze out any excess liquid. Drain and rinse your artichoke hearts, then cut them into bite-sized pieces.
Add the spinach and artichokes to the dip, then season with garlic powder, salt and pepper. Mix to combine.
Transfer the dip into the center of the skillet, then top with remaining shredded mozzarella cheese.
Bake for 25-30 minutes or until the dip is bubbly and the rolls are golden. Serve immediately!

My top tips for the best spinach artichoke bread ring dip::

Don’t have enough time to let the rolls rise completely before baking? That’s ok! Just give them enough time to fully thaw out (1-2 hours) and they will continue to rise while baking in the oven.
Use softened cream cheese! This is a must when assembling the dip because it’s so much easier to combine into the other ingredients. Just set it out at room temp while you’re letting the rolls rise.
Drain and rinse your artichokes and thawed spinach. I opted to use canned artichokes and frozen spinach for convenience, but I do recommend draining and rinsing the artichokes before chopping them up and adding to the dip. Same thing for the spinach- you’ll want to thaw it in a little warm water, then squeeze out any excess liquid because no one wants a watery dip!
This dip is best enjoyed right out of the oven, but feel free to store any leftovers in the fridge, then reheat in the oven until the dip is bubbly and the rolls are warmed. You can also make the dip ahead of time, store in the fridge and assemble in a skillet with the rolls when you’re ready to bake!

Looking for more delicious dips? Try these out!

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