Spinach Artichoke Bread
This Spinach Artichoke Dip recipe is the one recipe everyone looks forward to. Whether it be for the holidays, game day, or a Saturday!
Servings: 6 servings
Ingredients
- 12 frozen dinner rolls, thawed, instructions below
- 1 block (8 ounces) cream cheese softened
- 1 carton (8 ounces) sour cream
- ¼ cup milk, or heavy cream
- 6 ounces shredded parmesan cheese, divided
- 4 ounces shredded asiago cheese
- 14 ounces can artichoke hearts drained and finely chopped
- 3 cups finely chopped fresh baby spinach
- 2 cloves garlic, minced
- 1 tablespoon butter, melted
Instructions
- Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
- Let rise for 1 to 1½ hours or until nearly double in size.
- Preheat oven to 350°F.
- In a stand mixer (or using a hand-held mixer) beat cream cheese on medium-high speed until smooth.
- Add sour cream and milk; beat until combined. Remove bowl from mixer.
- Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese by hand.
- Stir in finely chopped artichokes, finely chopped spinach, and garlic.
- Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
- Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
- Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). (Be careful to not deflate rolls as you transfer to skillet)
- Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
- Remove from oven and sprinkle remaining 2 ounces of parmesan cheese over bread and lightly brush roll tops with melted butter.