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Mon, Jul 27 2015 post by The Mamas Girls From themamasgirls

Artichoke & Spinach Squares

When we heard the words "spinach & artichoke" we were all over it! Just the name of this recipe made us think of that yummy Spinach & Artichoke Dip appetizer that we always order at res...

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!

Recently, Rhodes asked us to make up their recipe for Artichoke & Spinach Squares and give a review. When we heard the words "spinach & artichoke" we were all over it! Just the name of this recipe made us think of that yummy Spinach & Artichoke Dip appetizer that we always order at restaurants! It has all the rich flavor and creaminess of spinach artichoke dip, but it's conveniently spread onto the delicious Rhodes bread crust! When it's baked, the topping is all warm and creamy and the cheese is all melty. Ohhhh...It's like a cross between spinach artichoke dip and pizza! What could possibly be any more delicious? We will definitely be making this recipe again and again! Here's their recipe: 12 Rhodes™ Dinner rolls, thawed & risen 14 ounce can artichoke hearts, drained and chopped 9 or 10 ounce package frozen chopped spinach, thawed and squeezed to drain 1 cup shredded Parmesan cheese, divided 2/3 cup light mayonnaise 2/3 cup sour cream 2 cloves garlic, minced 1 tablespoon fresh basil, finely chopped

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!

Allow the rolls to completely thaw and begin to rise. (I left the frozen rolls in a plastic bag on the kitchen counter for about 4 hours and they were just perfect.) Then, punch them down, press them together and roll them into an 11 x 16" rectangle. Place the rolled out dough into a sprayed 10 x 15" jelly roll pan.

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!
(I like to "dock" my dough using the tines of a fork before I pre-bake it, This way, it's not likely to develop big bubbles as it bakes.) Since the rolled out dough is slightly larger than the jelly roll pan, it will create a little edge that comes part-way up the sides of the pan. Pre-bake the crust at 350°F for about 10-15 minutes or until light golden brown. Let cool slightly.

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!

In a bowl, combine the chopped artichokes, thawed spinach, 3/4 cup of the Parmesan cheese, mayonnaise, sour cream, garlic and basil and mix well.

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!

When the crust has cooled slightly, spread the mixture evenly over the partially baked crust. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake at 350°F for another 15-20 minutes or until the edges are golden and the topping is bubbly. Cut into squares and serve while still warm.

The rich flavor and creaminess of spinach artichoke dip is delicious on Rhodes bread!

Posted in Appetizers
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Artichoke and Spinach Squares

Servings: 12 | Skills: Intermediate | Prep Time: 15 min (not including thaw time) | Bake Time: 15-20 min

This recipe puts a delicious artichoke dip concoction on a pizza like bread crust.

Artichoke and Spinach Squares
5.0 / 5  (1 vote, 0 reviews )

Ingredients

12 Rhodes Yeast Dinner rolls, thawed & risen
14 ounce can artichoke hearts, drained and chopped
9 or 10 ounce package frozen chopped spinach, thawed and squeezed to drain
1 cup shredded Parmesan cheese, divided
2/3 cup light mayonnaise
2/3 cup sour cream
2 cloves garlic, minced
1 tablespoon fresh basil, finely chopped

Instructions

Combine rolls and roll into an 11x16-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan. Pre bake crust at 350°F 10-15 minutes or until light golden brown. Let cool slightly. Combine artichokes, spinach, 3/4 cup Parmesan cheese, mayonnaise, sour cream, garlic and basil and mix well. Spread mixture evenly over pre baked crust. Sprinkle with 1/4 cup Parmesan cheese. Bake at 350°F 15-20 minutes. Serve warm.

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