There’s nothing like dipping into a bowl of classic spinach artichoke dip.
is a crowd-pleaser guests will always request.
)packagefrozen white dinner rolls, thawed (12 rolls)
1(8-oz.
Credit:Andy Lyons
)packagecream cheese, softened
8oz.sour cream
14cupmilk
8oz.shredded Italian blend cheeses
2(14-oz.
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.
Preheat oven to 375F.
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.
Bake for 15 minutes.
Remove skillet from oven.
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.
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.
2,000 calories a day is used for general nutrition advice.
