Skillet Bread and Spinach Artichoke Dip

Store bought dip and frozen dinner rolls are the key to this stunning shortcut skillet dip. Jazz them up with some cheese, and serve hot and melty directly from the cast iron skillet they bake in!

5 from 2 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 12

Calories: 152kcal

Ingredients

9 frozen yeast rolls
2 Tablespoons salted butter (melted)
1/4 teaspoon garlic powder
1 1/2 containers La Terra Fina Spinach Artichoke and Parmesan Dip
1/4 cup shredded mozzarella cheese
2 Tablespoons shredded Parmesan cheese
1 teaspoon poppy seeds

Instructions

About three hours before you would like to bake
the dip, remove the bread dough from the freezer. Thoroughly grease an 8
inch cast iron skillet with butter. Place the rolls in a ring around
the outside of the skillet, spacing them about 1 inch apart. Find a bowl
that is similar in size to the center circle. Grease the upper rim of
the bowl with butter then place it upside down in the center of the
rolls. Cover the pan with saran wrap (be sure to spray it with non stick
spray if it will be touching the rolls), and allow the rolls to rise in
a warm place until doubled in size, about 2-3 hours.
Once the rolls are doubled, preheat the oven to
350 degrees. Remove the saran wrap and the center bowl. Whisk together
the salted butter and garlic powder then lightly brush it on top of the
rolls. Scoop the dip inside the center ring then sprinkle with the
mozzarella and Parmesan cheese. Sprinkle the rolls with the poppy seeds.
Bake for 15 minutes or until the rolls are puffed and golden brown and
the dip is hot clear through.

Notes

Tip: If you’re looking for a warm place for the rolls to rise, I often
turn on the oven to 200 degrees for a few minutes then turn the oven off and place my rolls inside the oven to rise.

Equipment

Lodge Pre-Seasoned Cast Iron Skillet

Course Dips

Cuisine American

Keyword baked dip, skillet bread and dip, skillet bread ring, skillet dip

Nutrition