Print
cheesyartichokedip (1)

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!

Course Appetizer
Cuisine American
Keyword Spinach Artichoke Bread
Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 1 hour 30 minutes
Total Time 50 minutes
Servings 6 servings
Author Amanda Rettke

Ingredients

  • 12 frozen dinner rolls thawed, instructions below
  • 1 eight-ounce package cream cheese softened
  • 1 eight-ounce carton sour cream
  • 1/4 c milk can also use heavy cream
  • 6 oz shredded parmesan cheese divided
  • 4 oz shredded asiago cheese
  • 14 oz can artichoke hearts drained and finely chopped
  • 3 c finely chopped fresh baby spinach
  • 2 cloves garlic minced
  • 1 tbsp. butter melted

Instructions

  1. Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
  2. Let rise for 1 to 1 1/2 hours or until nearly double in size.
  3. Preheat oven to 350°F.

  4. In a stand mixer (or using a hand-held mixer) beat cream cheese on medium-high speed until smooth.
  5. Add sour cream and milk; beat until combined. Remove bowl from mixer.
  6. Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese by hand.
  7. Stir in finely chopped artichokes, finely chopped spinach, and garlic.
  8. Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
  9. Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
  10. 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)
  11. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
  12. Remove from oven and sprinkle remaining 2 ounces of parmesan cheese over bread and lightly brush roll tops with melted butter.