Cheesy Skillet Spinach & Artichoke Dip with Baked Bread

By margiekyle

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

Details

Servings 1
Adapted from iambaker.net

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.