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Artichoke and Spinach Squares

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

Skill: Intermediate Prep Time: 15 Bake Time: 15-20 Servings: 12


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


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.