Artichoke dip ~ butter and rolls . . . . Oh' my! Yes, this does taste just as good as it sounds. Try it, you'll LOVE it! Click here to see the full recipe
Artichoke Dip Stuffed Rolls
I think artichoke dip should be considered a daily serving of vegetables. One of my readers said that "if it includes spinach it should be considered TWO servings.".
I couldn’t agree more.
Artichoke dip is a Sunday dinner staple here in our home. It started when I was pregnant, and I just haven't been able to shake the habit. SO, when I found Jalapeno Artichoke Dip at the grocery store… I just knew that I had to make something amazing with it!
5 Rhodes rolls, slightly thawed
1/4 C. of your favorite artichoke dip
3-4 T. salted butter, melted
Start by flattening out your rolls. Place 1-2 tablespoons of the dip in the center.
Pull the sides up and press together with your fingers. Make sure you seal the dough nice and tight so none of that delicious dip sneaks out.
Place each roll into a pan. Cover and let the rolls rise until they double in size.
Bake at 350 for 12-15 minutes, or until they are nice and golden brown. Brush them with melted butter, and enjoy!
One of my favorite things about this recipe is that there are only three ingredients! SO easy, and perfect for a summer picnic!