Spinach & Artichoke Dip with Pull-Apart Rolls

Why Make This Recipe

Spinach & Artichoke Dip with Pull-Apart Rolls is a delightful appetizer that combines creamy, cheesy goodness with the earthy flavors of spinach and artichokes. Perfect for gatherings, game days, or cozy nights at home, this dish is loved by many. The pull-apart rolls add a fun touch, making it easy to enjoy the dip. Plus, it’s simple to make and always a crowd-pleaser!

How to Make Spinach & Artichoke Dip with Pull-Apart Rolls

Ingredients

• 1 Tbsp olive oil, plus more for brushing
• 1 package frozen chopped spinach (10 oz/283 gram)
• 4 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 block cream cheese (8 oz/227 gram), at room temperature
• 1 1/2 cups shredded mozzarella (6 oz/170 grams)
• 1/2 cup sour cream (120 grams)
• 1 Tbsp dried oregano
• 2 tsp freshly grated lemon zest (from 1 lemon)
• 1 tsp crushed red pepper flakes
• 1 can artichoke hearts (14 oz/396 gram), drained
• 1 lb store-bought pizza dough, at room temperature
• All-purpose flour, for dusting
• 2 Tbsp finely grated Parmesan cheese

Directions

1. Preheat the oven to 400°F (204°C).
2. In a skillet, heat olive oil over medium heat. Add frozen spinach and minced garlic, cooking until the spinach is defrosted and the liquid has evaporated, about 5-6 minutes. Season with salt and pepper.
3. In a food processor, add cream cheese, mozzarella, sour cream, oregano, lemon zest, and crushed red pepper. Pulse until smooth.
4. Add the cooked spinach and artichokes to the processor. Pulse until combined but chunky. Taste and season if needed.
5. Brush the skillet with olive oil. On a lightly floured surface, cut the pizza dough into 16 pieces, roll them into balls, and place them in a ring in the skillet.
6. Brush the dough balls with olive oil and sprinkle Parmesan cheese on top.
7. Bake for 30-35 minutes until the rolls are golden and the dip is bubbling. Let it cool slightly before serving.

How to Serve Spinach & Artichoke Dip with Pull-Apart Rolls

Serve this delicious dip hot straight from the oven. The pull-apart rolls make it easy to grab a piece and dip it right into the cheesy goodness. This dish pairs nicely with a side salad or some fresh veggies for added crunch.

How to Store Spinach & Artichoke Dip with Pull-Apart Rolls

If you have leftovers, store the dip and rolls in an airtight container in the fridge. This will keep them fresh for up to 3 days. To reheat, you can pop them in the oven at 350°F (175°C) for about 10-15 minutes, until warmed through.

Tips to Make Spinach & Artichoke Dip with Pull-Apart Rolls

• Make sure the cream cheese is at room temperature for easier mixing.
• You can adjust the amount of crushed red pepper depending on your spice preference.
• If you prefer fresh spinach, use about 2 cups of fresh spinach instead of frozen. Just cook it down until wilted before adding it to the dip.

Variation

For a twist on this recipe, try adding cooked and crumbled bacon for extra flavor. You can also swap the mozzarella for different cheeses like gouda or cheddar for a unique taste.

FAQs

Can I use fresh spinach instead of frozen?
Yes! You can use fresh spinach. Just cook about 2 cups until wilted and drain excess moisture.

Can I make this dip ahead of time?
Yes! You can prepare the dip a day ahead, store it in the fridge, and bake it when you’re ready to serve.

Is it possible to make this dip creamy without sour cream?
Yes, you can replace sour cream with Greek yogurt or use extra cream cheese for creaminess.

Spinach & Artichoke Dip with Pull-Apart Rolls

A delightful appetizer that combines creamy, cheesy goodness with earthy flavors of spinach and artichokes. Perfect for gatherings and game days, this dish is simple to make and always a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Dip

• 1 Tbsp olive oil plus more for brushing
• 1 package frozen chopped spinach (10 oz/283 gram)
• 4 cloves garlic, minced
• to taste Kosher salt
• to taste Freshly ground black pepper
• 1 block (8 oz/227 gram) cream cheese, at room temperature
• 1.5 cups shredded mozzarella (6 oz/170 grams)
• 1/2 cup sour cream (120 grams)
• 1 Tbsp dried oregano
• 2 tsp freshly grated lemon zest (from 1 lemon)
• 1 tsp crushed red pepper flakes
• 1 can (14 oz/396 gram) artichoke hearts, drained

For the Pull-Apart Rolls

• 1 lb store-bought pizza dough, at room temperature
• All-purpose flour for dusting
• 2 Tbsp finely grated Parmesan cheese

Method

 

Preparation

1. Preheat the oven to 400°F (204°C).
2. In a skillet, heat olive oil over medium heat. Add frozen spinach and minced garlic, cooking until the spinach is defrosted and the liquid has evaporated, about 5-6 minutes. Season with salt and pepper.
3. In a food processor, add cream cheese, mozzarella, sour cream, oregano, lemon zest, and crushed red pepper. Pulse until smooth.
4. Add the cooked spinach and artichokes to the processor. Pulse until combined but chunky. Taste and season if needed.
5. Brush the skillet with olive oil. On a lightly floured surface, cut the pizza dough into 16 pieces, roll them into balls, and place them in a ring in the skillet.
6. Brush the dough balls with olive oil and sprinkle Parmesan cheese on top.

Baking

1. Bake for 30-35 minutes until the rolls are golden and the dip is bubbling. Let it cool slightly before serving.

Notes

Make sure the cream cheese is at room temperature for easier mixing. You can adjust the amount of crushed red pepper depending on your spice preference. If you prefer fresh spinach, use about 2 cups of fresh spinach instead of frozen. Just cook it down until wilted before adding it to the dip. For a twist, try adding cooked and crumbled bacon or swap mozzarella for different cheeses like gouda or cheddar.