Spinach Artichoke Dip


  • 20 bread rolls frozen, (20 come in a bag)
  • 3 tablespoon butter unsalted and melted
  • 8 ounce spinach frozen, thawed, drained and chopped
  • 14 ounce artichokes canned, drained and chopped
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 8 ounce cream cheese room temperature, 1 package
  • 1 cup mozzarella cheese shredded
  • ¼ cup Parmesan cheese grated
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  •  teaspoon red pepper chili flakes


  • Spray a large skillet with cooking spray or brush with melted butter. Take a small bowl that’s about 5 inches in diameter across the top and place it top side down, in the center of the skillet. Spray this bowl with cooking spray as well. Take the bread rolls and arrange around the outside of the skillet. You might have to push them together to fit them all. Brush with melted butter then cover with plastic wrap and let the bread rolls rise until doubled in size in a warm spot, about half hour to an hour.
  • In the mean time, in another skillet add the spinach, artichokes, sour cream, mayonnaise, cream cheese, mozzarella cheese and Parmesan cheese and cook until the cheese melts and everything is well combined, should take about 3 to 5 minutes. Season with salt and pepper as needed
  • Preheat oven to 350℉.
  • Remove the bowl from the center of the skillet and pour the dip into the center. Sprinkle the top of the dip and bread rolls with chili flakes and additional Parmesan cheese, if preferred.
  • Place the skillet in the oven and bake for about 20 to 25 minutes or until the rolls are golden brown and the dip is bubbly.


  1. Feel free to use fresh instead of frozen spinach.
  2. You can prepare this recipe the day before you need it. Follow steps 1, 2 &3, cover in the fridge with plastic wrap, and bake right before serving.

Leave a Comment