Spinach Artichoke Dip Bread Ring
This spinach & artichoke dip recipe will be one of your favorite appetizers to make at home. Cheesy and creamy goodness baked in a bread ring and served warm.
Ingredients
- 20 Rhodes frozen rolls
- 8-9 oz pkg frozen chopped spinach, thawed and well drained
- 14 oz artichokes from a jar or can, well drained and chopped
- 8 oz 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 black pepper
- 2 tsp minced garlic (OR 1/2 tsp garlic powder)
- 1/2 tsp basil
- 1/2 tsp red pepper flakes
- melted butter for brushing
Instructions
- 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.
- 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.
- 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.
- When ready to bake, preheat the oven to 350.
- Remove the bowl from the center of the rolls and place half the mixture in each pan where the bowl was sitting.
- Brush each roll with melted butter and bake for 25-28 minutes at 350 degrees. Serve immediately!