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Tue, Aug 01 2017 post by Jennifer From www.eatcakefordinner.net/

Spinach Artichoke Dip Stuffed Rolls

A warm and buttery roll stuffed with spinach artichoke dip.

Spinach Artichoke Dip Stuffed Rolls

Hi, it's Jenn, from Eat Cake For Dinner.  I am such a sucker for warm dips, but it's sooooo easy to get carried away and eat way too much.  With these single serve stuffed rolls, it makes it much easier to control your portion size.   

Rhodes Warm-N-Serv Soft Yeast Rolls are one of my favorites.  I always have these on hand.  Seriously, you can just pull them out of the freezer, brush with melted butter, bake and eat.  That's it, no waiting for rolls to rise.  In less than 15 minutes, you can have really delicious warm rolls on the dinner table.  

Today, I used these delicious rolls as the mini bread bowls for some warm spinach artichoke dip.  Since the rolls don't take very long to bake, I cooked the spinach artichoke dip first to ensure it was nice and warm.  If you have a favorite dip recipe, feel free to use that instead.

You will love biting into these warm buttery rolls to find a creamy and flavorful dip inside.     

Let me show you how easy these are to make . . . 

Spinach Artichoke Dip Stuffed Rolls

First, get all of your ingredients ready.  You will need thawed Rhodes Warm-N-Serve Soft Yeast Rolls, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, parmesan cheese, shredded cheese, melted butter and a little olive oil.  

Spinach Artichoke Dip Stuffed Rolls

Slice the top of your thawed rolls off and scoop out the center.  Make sure to leave a good border around the edge though, because that bread mixed with the dip is what makes it so good.  

Spinach Artichoke Dip Stuffed Rolls

Prepare the spinach artichoke dip and fill each roll with 2-3 Tablespoons of dip.  

Spinach Artichoke Dip Stuffed Rolls

Top each roll with some shredded cheese.  I used Cheddar because I always have that on hand, but you can use any flavor you desire.  Mozzarella and Pepper Jack would be delicious.  When the cheese melts, it helps the top stick on.  

Spinach Artichoke Dip Stuffed Rolls

Place the tops back onto each roll and brush with melted butter.  Bake and serve.  

Spinach Artichoke Dip Stuffed Rolls

Posted in Appetizers

Spinach Artichoke Dip Stuffed Rolls

Servings: 12 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 6 min

Spinach Artichoke Dip Stuffed Rolls
3.0 / 5  (2 votes, 0 reviews )


Spinach Artichoke Dip Stuffed Rolls
12 Rhodes Warm-N-Serv Soft Yeast Rolls, thawed
2 Tbl. unsalted butter, melted

Spinach Artichoke Dip
1/2 Tbl. extra virgin olive oil
3 c. fresh baby spinach, roughly chopped
1 clove garlic, minced
1 (8 oz.) pkg. cream cheese, cubed
1/2 c. mayonnaise
1/3 c. sour cream
1 (14 oz.) can artichoke hearts, drained and roughly chopped
3/4 c. freshly grated Parmesan cheese
1/2 c. grated cheese (Cheddar, Mozzarella or Pepper Jack)
pepper, to taste


Remove frozen rolls from the freezer and allow to thaw (about 40 minutes).  When thawed, preheat oven to 325 degrees.  

To Prepare the Dip:  Heat olive oil in a medium skillet over medium heat.  Add the spinach and saute until wilted.  Add the minced garlic and cook for 30 seconds, stirring frequently.  Add the cubed cream cheese and stir until melted.  Add the mayonnaise, sour cream, artichoke hearts, grated Parmesan and pepper; remove from heat and set aside.   

Cut the top off of each thawed roll and scoop out the center of the roll, making sure to leave a border of bread around the outside. Discard bread centers.

Add around 3 Tablespoons of warm dip to each roll (or until center is full) and top with grated cheese.  Place tops onto each roll and brush with melted butter.  

Bake in preheated oven for 6 minutes.  Allow to cool slightly and serve.  Serve any extra dip on the side with vegetables or crackers.    


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