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Mon, Feb 02 2015 post by Sandra From www.adashofsanity

Florentine Artichoke Pull Aparts

These Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked ...

These Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls, making creamy, delightful pull aparts.  Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls

18 Rhodes Rolls

1 package frozen spinach, 10 ounces

13 ounce jar marinated artichoke hearts, chopped and drained

12 ounces cream cheese

1 cup freshly grated parmesan

½ cup mayonnaise

3 large garlic cloves, minced

2 tablespoon lemon juice

10 inch spring foam pan

Florentine Artichoke Pull Aparts

Spray spring foam pan with cooking spray and place 18 Rhodes rolls, in the pan, 11 on the outside on the pan, 6 as the middle ring and one in the center of the pan, like pictured. Cover with a kitchen towel and set aside and let the rolls rise, 1 to 1 ½ hours.

 Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls

Once the rolls have started to rise, cut the tops of the rolls into quarters, and follow the step by step directions. Refer to the picture below.

Florentine Artichoke Pull Aparts

Step 1: Using a pair of kitchen or regular sharp pointed scissors cut each roll in half.

Step 2: Then cut each half, like a crisscross cut, you then should have quarters.

 

You will want to do this as the rolls spread out a bit and all the Florentine Artichoke Dip to evenly cook over the rolls.

Once you have quartered each roll, replace towel and let it continue to rise for another 1 ½.

About 30 minutes before the rolls are done rising, make Florentine Artichoke Dip and preheat oven to 350 degrees.

 Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls

Drain spinach, press between layers or paper towel to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan, mayonnaise, and garlic and lemon juice in a medium mixing bowl and stir until well combined. Divide dip in half, leaving half of the mixture in the mixing bowl and the other half in a small oven safe bowl. Set the small bowl aside.

Preheat oven Place the remaining dip over the rolls, I like to use a tablespoon and place a dollop in the center of each roll, once I have done that I place the remaining mixture from the mixing bowl, in between the rolls. It should almost cover all the rolls, with a layer ½ inch thick of the dip.

Place in preheated oven, along with the small bowl of remaining dip and bake for 35 minutes.

Remove from oven let it cool for about 5 minutes, then remove outer ring of the spring foam pan and serve. Be sure to serve with the remaining dip on the side, for those who love extra dip! 

 Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls

 These Florentine Artichoke Pull Aparts are filled with parmesan cheese, spinach, and artichokes. This dip is in-between the rolls, on top, and in the middle, so your get some dip with every bite. Not only that, there is some extra dip served on the side, just for those who like to load it on - like my kids and hubby. With my large family, 5 kids, I love serving dishes that are easy and delicious, yet amped up a bit with my own touch.

 Florentine Artichoke Pull Aparts are a twist on the classic Florentine Artichoke Dip. Instead of serving it as a dip with a side of crackers and bread, serve this tasty dip baked directly on top of Rhodes Rolls

I have found that using Rhodes Rolls as a base for several of my family’s favorites - including Pull Apart Pizza Bites and Pull Apart Italian Subs - has made dinner easier, fun, and well, delicious and gorgeous to look at. What is great about all of these dishes, including the Florentine Artichoke Pull Aparts, is that you can use them as an appetizer or serve them with a salad as a main course. Like these ideas for using Rhodes Rolls? Be sure to stop on by my blog, A Dash of Sanity, to check out some more delicious recipe ideas. Enjoy! XOXO San

[amd-zlrecipe-recipe:333]

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Florentine Artichoke Pull Aparts

Servings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 35 min

Florentine Artichoke Pull Aparts
4.3 / 5  (4 votes, 1 review )

Ingredients

18 Rhodes Rolls
1 package frozen spinach, 10 ounces
13 ounce jar marinated artichoke hearts, chopped and drained
12 ounces cream cheese
1 cup freshly grated parmesan
½ cup mayonnaise
3 large garlic cloves, minced
2 tablespoon lemon juice
10 inch spring foam pan

Instructions

Spray spring foam pan with cooking spray and place 18 Rhodes rolls, in the pan, 11 on the outside on the pan, 6 as the middle ring and one in the center of the pan, like pictured. Cover with a kitchen towel and set aside and let the rolls rise, 1 to 1 ½ hours.

Once the rolls have started to rise, cut the tops of the rolls into quarters, and follow the step by step directions.
Using a pair of kitchen or regular sharp pointed scissors cut each roll in half.
Then cut each half, like a crisscross cut, you then should have quarters.
You will want to do this as the rolls spread out a bit and all the Florentine Artichoke Dip to evenly cook over the rolls.
Once you have quartered each roll, replace towel and let it continue to rise for another 1 ½.
About 30 minutes before the rolls are done rising, make Florentine Artichoke Dip and preheat oven to 350 degrees.
Drain spinach, press between layers or paper towel to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan, mayonnaise, and garlic and lemon juice in a medium mixing bowl and stir until well combined. Divide dip in half, leaving half of the mixture in the mixing bowl and the other half in a small oven safe bowl. Set the small bowl aside.
Preheat oven Place the remaining dip over the rolls, I like to use a tablespoon and place a dollop in the center of each roll, once I have done that I place the remaining mixture from the mixing bowl, in between the rolls. It should almost cover all the rolls, with a layer ½ inch thick of the dip.
Place in preheated oven, along with the small bowl of remaining dip and bake for 35 minutes.

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