Ingredients

The following ingredients have 4 Servings
  • 12 frozen dinner rolls, (thawed, instructions below)
  • 1 block (8 ounces) cream cheese (softened)
  • 1 carton (8 ounces) sour cream
  • ¼ cup milk, (or heavy cream)
  • 6 ounces shredded parmesan cheese, (divided)
  • 4 ounces shredded asiago cheese
  • 14 ounces can artichoke hearts (drained and finely chopped)
  • 3 cups finely chopped fresh baby spinach
  • 2 cloves garlic, (minced)
  • 1 tablespoon butter, (melted)

Instruction

  • Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
  • Let rise for 1 to 1½ hours or until nearly double in size.
  • Preheat oven to 350°F.
  • In a stand mixer (or using a hand-held mixer) beat cream cheese on medium-high speed until smooth.
  • Add sour cream and milk; beat until combined. Remove bowl from mixer.
  • Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese by hand.
  • Stir in finely chopped artichokes, finely chopped spinach, and garlic.
  • Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
  • Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
  • Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). (Be careful to not deflate rolls as you transfer to skillet)
  • Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
  • Remove from oven and sprinkle remaining 2 ounces of parmesan cheese over bread and lightly brush roll tops with melted butter.