Spinach Artichoke Cheese Bread Ring

Spinach Artichoke Bread Ring Dip is the perfect marriage between soft and fluffy homemade rolls and amazing Spinach Artichoke Dip. And, the best part is you can use frozen store-bought dough or make your own.

12 dinner roll dough balls, frozen
8 oz cream cheese, softened
½ cup Parmesan cheese, grated
½ cup Romano, grated
½ cup mozzarella, shredded
¼ cup sour cream
1 (14 oz) can artichoke hearts, drained and chopped (1½ cup)
4 cloves garlic, chopped
1 tsp. dried basil
½ tsp. red pepper, crushed
¾ cup spinach, chopped
butter, melted for browning

Coat a 10" oven-safe skillet with olive oil. Place the Dinner Roll Dough Balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a medium bowl, combine cream cheese, Parmesan, Romano, Mozzarella, sour cream, Artichokes, spinach, garlic, basil, and red pepper flakes. Mix thoroughly.

Once dough has thawed, uncover and scoop the dip into the center of the skillet.

Brush the tops of the rolls with some melted butter or olive oil. Sprinkle the rolls and dip with some additional grated Parmesan cheese and coarse salt if desired.

Bake in a preheated oven 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 and let cool slightly before serving.

Makes 12 servings.