Spinach Artichoke Bread Ring Dip
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!
Servings: 8 people
Equipment
- 9-inch iron skillet
Ingredients
- 1 (36 ct) bag Rhodes yeast dinner rolls you won't use all of them
- 4 tbsp melted butter divided
- 6 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded mozarella cheese divided
- 1/4 cup grated parmesan cheese
- 1 (14 oz) can artichoke hearts rinsed, drained and chopped
- 1 (10 oz) bag frozen chopped spinach thawed, rinsed and drained
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- 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 (I used about 25 rolls).
- 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 to350 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!