Chris sent me this recipe he found on Facebook and requested I make it. I followed up on his request one night when we had people over. It came together easily (just be sure to factor in the time necessary for the dough to rise). We both thought it needed a bit more kick and I thought it was really heavy, but nevertheless, it got eaten up. I’ve yet to find a spinach artichoke dip that I truly love and can label “the one” or at the least, my “go to” one. It seems the ones at restaurants are not as dense, lighter, and more flavorful. I’ll keep looking. If nothing else, cooking is a bit of an education and good ol’ trial and error.
- 10 frozen dinner roll dough balls
- 8 oz. cream cheese, at room temperature
- 1/2 cup parmesan cheese
- 1/2 cup romano cheese
- 1/2 cup mozzarella cheese
- 1/4 cup sour cream (I used Greek yogurt)
- 1 1/2 cups artichokes, chopped
- 1 tsp. garlic
- 1 tsp. basil
- 1/2 tsp. red pepper flakes
- 1 10oz package of frozen spinach, thawed & excess liquid squeezed out
Grease a 10 inch cast iron skillet and place the dough balls around the skillet, cover with plastic wrap and thaw approximately 3-5 hours, depending upon the warmth of the kitchen.
When the dough balls are ready, preheat oven to 375 degrees. In a bowl, combine together all other ingredients, until well combined, and transfer to the center of the skillet. Brush the now raised dinner roll dough balls with olive oil or melted butter. Sprinkle the tops with Italian seasoning, if desired. Add extra cheese to the dip, if desired.
Bake in the oven for 25 minutes.