Three Cheese Artichoke & Spinach Dip
Yum, y-u-m. Just yum!
Sharing original TasteofHome.com
Servings4 cups
Prep Time30 minutes
Cook Time25 minutes
Passive Time20 minutes
Ingredients
- 116 oz. frozen bread dough dinner rolls, thawed
- 6 tbsp. butter
- 1/2 tsp. crushed red pepper flakes
Dip
- 1tbsp. butter
- 1cup chopped fresh mushrooms
- 2cloves garlic crushedminced
- 1 1/2cups mayonnaise
- 18 oz. pkg cream cheese, softened
- 1cup part-skim mozzarella cheesedivided
- 1/2cup + 2 tsbp grated parmesan cheesedivided
- 114 oz. can water-packed artichoke heartsrinsed, drained, and chopped
- 110 oz. pkg frozen chopped spinach, thawed and squeezed dry
- 1/4cup choppedsweet red pepper
Instructions
- Place a 6 inch cake pan or small ovenproof saucepan in the center of a 10-in. cast iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
- Preheat oven to 400 degrees. Microwave butter, garlic, and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture.
- Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. 5-7 minutes. Add garlic; cook 1 minute longer.
- In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes, and spinach.
- Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tbsp Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.