I can guarantee you that no one in this world does not like dip. Doesn't matter what kind of dip...everyone loves some type.
One of the more popular options is spinach artichoke dip. The creamy, supremely dip-able dish is a party classic. But it can be tricky to find that balance of not too spinach-y, not too artichoke-y, and then there's the matter of what type of bread to use.
Lucky for you, we have the only cheesy spinach artichoke dip recipe you will ever need. It even has the bread built right in! It's not too heavy, but it's just enough to satisfy that craving.
- 3 cans pillsbury dinner rolls- 8 oz Cream Cheese - Softened - 1/2 Cup Grated Parmesan Cheese- 1/2 Cup Grated Romano Cheese- 1/2 Cup Shredded Mozzarella Cheese- 1/4 Cup Sour Cream- 1 14 oz Can (1 1/2 Cups) Artichoke Hearts - Drained and chopped- 3/4 Cup Frozen Chopped Spinach - Thawed and drained of excess water- 2 Cloves Garlic - chopped- 1 tsp Basil- 1/2 tsp Crushed Red Pepper Flakes - Olive Oil
Preheat oven to 375˚F (190˚C)Coat a 10 inch oven-safe skillet with olive oil. Place the Dinner Roll Dough Balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
In a medium bowl, combine Cream Cheese, Parmesan, Romano, Mozzarella, Sour Cream, Artichokes, Spinach, Garlic, Basil, and Red Pepper Flakes.
Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
Bake for 23-25 minutes. Remove and let cool slightly before serving.