I love a good appetizer.  If the appetizers are yummy, I don’t even need a main course! The first time I ever tried spinach and artichoke dip was at Applebees where they served it with warm tortilla chips.  Don’t get me wrong, it was super yummy, but the first time I tried it with a bread ring baked right around the dip I was in cheesy bread heaven. 

This Spinach Artichoke Dip Bread Ring  is an easy appetizer that you can prepare most of the way the day before so you can just bake it the day of your get together.  We made this for Dee’s graduation and even today for some Superbowl munching!  This makes two 9 inch round pans for a crowd, so if you don’t need that much, just half the recipe.

A couple of tips for this recipe:

• The red pepper flakes give this a little spicy kick.  If you don’t like spicy or red pepper flakes, leave them out!
• Any time I use shredded mozzarella cheese in a recipe, I use the Kraft Creamy Melt Shredded Mozzarella.  Trust me, it makes a huge difference and I don’t get paid to say that. 
• If you just want to make the dip and serve it with chips or crackers or torn bread, just mix together the dip ingredients, spray an 8×8 or 9x9pan, spread ALL the dip in the pan and bake at 350 for 30 minutes.  You are welcome! 😉

Ingredients:

• 20 Rhodes frozen rolls
• 8-9oz pkg frozen chopped spinach, thawed and well drained
• 14oz artichokes from a jar or can, well drained and chopped
• 8oz cream cheese, room temperature
• 1/3 cup sour cream
• 1/3 cup mayonnaise (not miracle whip)
• 1-1/4 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp salt
• 1 tsp pepper
• 2 tsp minced garlic OR 1/2 tsp garlic powder
• 1/2 tsp basil
• 1/2 tsp red pepper flakes (optional)
• melted butter

Instructions:

1. Spray two 9 inch round pans generously with cooking spray or coat with melted butter.  Place a 6 inch bowl face down in the center of the pan.  Place ten frozen rolls around each bowl, equally spaced.  Lightly spray the rolls with cooking spray, cover each pan loosely with saran wrap, throw a clean towel over the top of both pans and leave in a warm place for 2-3 hours until the rolls have doubled in size.
2. Make sure you have squeezed as much water as possible out of the spinach and drained as much liquid as you can off of the artichokes.  Chop them both and set aside. 
3. In a medium mixing bowl, add the cream cheese, sour cream, mayonnaise, parmesan cheese, mozzarella cheese, salt, pepper, garlic, basil, and red pepper flakes and mix until well combined.  Stir in the chopped spinach and artichokes.  Cover and store in the refrigerator until rolls are proofed.
4. When ready to bake, preheat the oven to 350.
5. Remove the bowl from the center of the rolls and place half the mixture in each pan where the bowl was sitting.  
6. Brush each roll with melted butter and bake for 25-28 minutes at 350 degrees.  Serve immediately!