Skillet Pull-Apart Bread with Spinach Artichoke Dip
Classic spinach artichoke dip surrounded with dinner rolls for dipping!
Servings: 6 people
Ingredients
- 12 Rhodes frozen dinner rolls
- 1 (8 oz.) pkg. cream cheese softened
- 1/4 c. sour cream
- 2/3 c. grated Parmesan & Romano cheese
- 1/2 c. shredded mozzarella cheese
- 1 (14 oz.) can artichoke hearts drained and chopped
- 1 (10 oz.) pkg. frozen chopped spinach thawed, drained and squeezed
- 2 cloves garlic pressed
- 1 tsp. dried basil
- 1/2 to 1 tsp. crushed red pepper to taste
- Everything Bagel Seasoning for sprinkling
Instructions
- Coat a 10-inch cast-iron skillet with olive oil. Place 12 frozen dinner rolls in a ring around the skillet. Cover with a tea towel and let rise until thawed and doubled in size, about 3 hours.
- In a medium bowl, combine cream cheese, sour cream, Parmesan & Romano cheese, mozzarella, artichoke hearts, spinach, garlic, basil, and crushed red pepper. Refrigerate until ready to bake.
- Once the dough has thawed and risen, uncover and scoop the dip into the center of the skillet.
- Brush the rolls with olive oil, and top with an additional sprinkle of Parmesan cheese or Everything Bagel Seasoning or both!
- Preheat oven to 375 degrees. Bake for 25 minutes. (If the bread browns too quickly, lower the oven temperature to 350 degrees and lightly cover with foil).
- Remove skillet from the oven; cool slightly before serving, Enjoy!
I love it! I only used 1/2 tsp of red pepper flakes and that was plenty for my heat level!