Cheesy Skillet Spinach & Artichoke Dip with Baked Bread Recipe

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Ingredients

12 frozen dinner rolls (thawed, instructions below)
1 eight-ounce package cream cheese, softened
1 eight-ounce carton sour cream
1/4 cup milk
6 ounces shredded parmesan cheese, divided
4 ounces shredded asiago cheese
14 ounce can artichoke hearts, drained and finely chopped
3 cups finely chopped fresh baby spinach
2 cloves garlic, minced
1 tablespoon butter, melted

Preparation

Step 1

Place frozen rolls 2 inches apart on baking sheet lined with wax paper.

Preheat oven to 350 degrees F.

In a stand mixer beat cream cheese on medium high speed for 30 seconds.

Add sour cream and milk; beat until combined. Remove bowl from mixer.

Stir in finely chopped artichokes, finely chopped spinach, and garlic.

Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.

Bake for about 5 additional minutes or bread is slightly browned.