There's nothing like dipping into a bowl of classic spinach artichoke dip. Whether you're looking for a new appetizer to serve on game day or want an excuse to eat dip for dinner, this cheesy artichoke dip made in a skillet (complete with bread dippers all in one!) is a crowd-pleaser guests will always request.
Skillet Spinach Artichoke Dip Ingredients
Here the ingredients you'll need to make this cheesy artichoke dip:
- Frozen Dinner Rolls: The dippers are baked right onto the dip!
- Cream Cheese: A regular block of cream cheese adds signature tang and creaminess. Make sure it's softened completely before using for the best incorporation.
- Sour Cream: Regular sour cream helps bring even more tang and creaminess.
- Milk: Use whatever milk you'e got on hand. It'll help thin out the consistency.
- Italian Blend Cheese: We think this gives the cheesy artichoke dip the best flavor, but any shredded white cheese such as mozzarella or Monterrey jack will work here.
- Spinach: You can't make spinach artichoke dip without spinach. We like using fresh baby spinach in this recipe.
- Artichoke Hearts: Canned artichoke hearts in water or brine are ideal, not the marinated kind.
- Garlic: A little garlic livens up the flavor of the cheesy artichoke dip.
- Butter: Plain unsalted butter will helps the flavors meld together while adding some richness.
- Parmesan Cheese: Freshly grated parmesan cheese gives the dip a nutty, salty bite.
Ingredients
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15-16 ounce package frozen white dinner rolls, thawed (12 rolls)
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8 ounce package cream cheese, softened
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8 ounces carton sour cream
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¼ cup milk
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8 ounces shredded Italian blend cheeses
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2 14 ounce cans artichoke hearts, drained and chopped
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3 cups choppped fresh baby spinach
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½ cup sliced green onions (4)
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2 cloves garlic, minced
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1 tablespoon butter, melted
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1 tablespoon grated Parmesan cheese
Directions
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Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top. Place rolls 2 to 3 inches apart on a floured sheet of parchment paper or waxed paper. Lightly cover and let rise for 1 to 1 1/2 hours or until nearly double in size.
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Preheat oven to 375°F. In a very large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sour cream and milk; beat until combined. Beat in 1 1/2 cups of the shredded cheeses. Stir in artichokes, spinach, green onions, and garlic. Transfer artichoke mixture to an oven-going very large skillet, spreading evenly. Sprinkle remaining shredded cheeses over dip.
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Bake for 15 minutes. Remove skillet from oven.
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Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot. Let stand for 10 minutes before serving.
How to Make Skillet Spinach Artichoke Dip Ahead
Yes, you can make this delicious appetizer for the game in advance. Prepare dip mixture in step 2. Transfer to skillet and sprinkle with cheese. Cover surface of dip with plastic wrap. Chill up to 4 hours before baking. If you do not have enough refrigerator space for the skillet, simply place dip mixture in a covered container and chill until ready to bake.
Nutrition Facts (per serving)
| 147 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 147 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 5g | 25% |
| Cholesterol 24mg | 8% |
| Sodium 242mg | 11% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 2g | |
| Protein 5g | 10% |
| Vitamin C 4.6mg | 5% |
| Calcium 110mg | 8% |
| Iron 1.1mg | 6% |
| Potassium 108mg | 2% |
| Folate, total 41.7mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.