Artichoke Spinach Bread Ring Dip

By cgipe

Ingredients

• 12 frozen dinner roll dough balls
• 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 (about 1 tsp)
• 1 tsp basil
• 1/2 tsp crushed red pepper flakes
• Olive oil
• Pita chips or crackers (optional)

Details

Adapted from seasonsandsuppers.ca

Preparation

Step 1

Coat a 10-inch oven-safe skillet with olive oil.
Place the dough balls in a ring around the skillet. Cover and thaw until the rolls rise and double in size.
Combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil and red pepper flakes.
Scoop the cheesy mixture into the center of the thawed rolls.
Brush the rolls with olive oil and top with an additional sprinkle of cheese (optional).
Bake at 375˚F for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.)
Remove from oven and let cool slightly before serving.