Cheesy Skillet Artichoke Dip

By á-25010

Makes: 24 servings
Serving Size: 1 roll piece and about 3 tablespoons each
Prep: 30 mins
Rise: 1 hr to 1 hr 30 mins
Bake: 30 mins 375°F

Ingredients

• 1 15 ounce package frozen white dinner rolls, thawed (12 rolls)
• 1 8 ounce package cream cheese, softened
• 1 8 ounce carton sour cream
• 1/4 cup milk
• 1 8 ounce package shredded Italian blend cheeses
• 2 14 ounce cans artichoke hearts, drained and chopped
• 3 cups choppped fresh baby spinach
• 1/2 cup sliced green onions (4)
• 2 cloves garlic, minced
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese

Details

Servings 24
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

1. Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top. Place rolls 2 to 3 inches apart on a floured sheet of parchment paper or waxed paper. Lightly cover and let rise for 1 to 1 1/2 hours or until nearly double in size.

2. Preheat oven to 375 degrees F. In a very large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sour cream and milk; beat until combined. Beat in 1 1/2 cups of the shredded cheeses. Stir in artichokes, spinach, green onions, and garlic. Transfer artichoke mixture to an oven-going very large skillet, spreading evenly. Sprinkle remaining shredded cheeses over dip.

3. Bake for 15 minutes. Remove skillet from oven.

4. Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot. Let stand for 10 minutes before serving.

Makes: 24 servings Serving Size: 1 roll piece and about 3 tablespoons each Prep: 30 mins Rise: 1 hr to 1 hr 30 mins Bake: 30 mins 375°F

From the Test Kitchen
Make Ahead:
Prepare dip mixture in step 2. Transfer to skillet and sprinkle with cheese. Cover surface of dip with plastic wrap. Chill up to 4 hours before baking. If you do not have enough refrigerator space for the skillet, simply place dip mixture in a covered container and chill until ready to bake.