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This spinach artichoke dip is everyone’s favorite appetizer on game day! A hot and bubbly cheesy mixture in the center with soft and pillowy dinner rolls on the side for dipping!
Although this dip is served with dinner rolls, feel free to serve it with tortilla chips and veggie sticks as well.
I recently made crack chicken dip and you guys loved it and even requested more dip recipes! So, although I already had classic spinach artichoke dip and crockpot spinach artichoke dip, I knew I had to make a different version, and I’m so glad I did because this dip was incredibly delicious!
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Spinach – I highly recommend using frozen spinach, but fresh spinach works as well.
- Cheese – You’ll need cream cheese, mozzarella cheese, and parmesan cheese for this recipe.
- Artichoke Hearts – Make sure to drain the canned artichoke hearts and give them a rough chop before adding them to the mixture.
- Dinner Rolls – I used dinner rolls that didn’t need to thaw and rise. However, feel free to use any type of frozen dinner rolls you want.
TOP TIPS FOR RECIPE SUCCESS
- Make sure to thaw the frozen spinach and squeeze out any excess moisture.
- Season the spinach artichoke dip generously with salt and pepper for best results.
- I highly recommend brushing the dinner rolls with garlic butter right before placing them in the oven.
- Broil the dip for 1 minute at the end to give it a nice golden color.
- If run out of dinner rolls but find yourself with an abundance of leftover spinach artichoke dip, consider serving the leftovers alongside tortilla chips or vegetables.
LEFTOVERS…
Place any leftovers in an air-tight container and refrigerate for up to 2 days. Simply reheat in the oven or microwave until heated through.
Tried this ultimate spinach artichoke dip recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Ultimate Spinach Artichoke Dip
Ingredients
- 10 dinner rolls , frozen
- 10 oz spinach , frozen
- 14 oz can artichoke hearts , roughly chopped
- ½ onion, finely diced
- 3 garlic cloves , finely minced
- 1 ½ cups mozzarella cheese , shredded
- 8 oz cream cheese
- 2 cups sour cream
- ¼ cup parmesan cheese
- 5 tablespoons butter
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. and grease a large cast iron skillet with butter or nonstick spray.
- Add 2 tablespoons of butter to a large skillet and allow it to melt completely. Add the onions and cook for 2-3 minutes. Stir in the garlic and cook for 20 seconds.
- Add the cream cheese and sour cream and allow it to melt, this should take about 5-6 minutes. Make sure to stir it frequently.
- Fold in the spinach, artichokes, 1 cup mozzarella cheese, and parmesan cheese. Stir until well combined and season generously with salt and pepper.
- Arrange the dinner rolls around the outside of the skillet. I used frozen dinner rolls that didn't need to rise but make sure to follow the instructions for the ones you choose.
- Pour the spinach dip into the center of the skillet and top it off with ½ cup mozzarella cheese.
- Combine 3 tablespoons of melted butter with the remaining garlic. Brush the dinner rolls with the garlic butter.
- Bake for 10 minutes or until the dinner rolls are completely cooked. Broil for 1 minute, and enjoy!
Notes
- Make sure to thaw the frozen spinach and squeeze out any excess moisture.
- Season the spinach artichoke dip generously with salt and pepper for best results.
- I highly recommend brushing the dinner rolls with garlic butter right before placing them in the oven.
- Broil the dip for 1 minute at the end to give it a nice golden color.
- If run out of dinner rolls but find yourself with an abundance of leftover spinach artichoke dip, consider serving the leftovers alongside tortilla chips or vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
