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Home / Recipes / Spinach Artichoke Dip Stuffed Rolls

Spinach Artichoke Dip Stuffed Rolls

Spinach Artichoke Dip Stuffed Rolls
Spinach Artichoke Dip Stuffed Rolls
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Prep Time: 15 min (not including thaw time)
Bake Time: 6 min
Servings: 12
Skills: Beginning


  1. 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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