Spinach Artichoke Dip with Garlic Rolls is an ultimate party appetizer to make for your next potluck or a get together. Spinach Artichoke Dip, the creamy and ooey-gooey goodness is surrounded by freshly made garlic rolls in one skillet and then baked together. Serve them hot for your family and friends to dig in.
WHAT IS SPINACH ARTICHOKE DIP?
Spinach Artichoke Dip is one of the most comforting and crowd-pleasing dips. This creamy, flavorful dip is loaded with variety of cheese, garlic, spinach and artichoke. Making this dip is easy and quick, just mix all the ingredients in a bowl and plop it in the oven to bake.
If you want to impress your family and friends, try this Spinach Artichoke Dip. You’ll see them devor this lip-smackingly good and addictive dip.
While it may look like a bowl full of calories with the variety of cheese used, I think it is okay to binge on this deliciousness occasionally, it’s worth it. And trust me, it is irresistible!
HOW TO SERVE SPINACH ARTICHOKE DIP?
Spinach Artichoke Dip is best when served hot. Serve them with some fresh garlic rolls, baguette or any crusty bread. They can be served with some crackers, tortilla chips or some fresh veggies. If you have any left over, which is rare, you can either refrigerate and reheat by plopping back in the oven for a few minutes or serve them with your favorite pasta too. Frankly, I love to just dig into a bowl of this dip, as is!
WHAT ARE GARLIC ROLLS?
Freshly made from scratch using all-purpose flour and yeast, Garlic Rolls are the fluffy, pillowy-soft pull-apart bread rolls slathered with herbed garlic butter. These rolls can be eaten as is or served with any dip of your choice. You can check my detailed pictorial recipe here.
Notes:
- Do not skimp on dairy. While it may be high on calories, skimping on the amount of cheese will not give you the rich, creamy and delicious dip.
- You can use frozen spinach if that is more convenient. Thaw the frozen leaves, squeeze them completely dry and chop them well.
- While you can use fresh artichokes, cleaning and chopping them might be a little of a task. I prefer using tinned artichoke.
- Traditionally, Spinach Artichoke dip has Mayonnaise in it. Since I do not use eggs at home, I have replaced it with Ricotta cheese. If you want to use Mayonnaise, replace ¼ cup of Ricotta cheese with ½ cup of Mayonnaise.
- If want to make just the dip without garlic rolls or make them separately and and do not have the cream cheese at room temperature, you could follow this alternate method: Mix all the ingredients except lemon zest and half the quantity of mozzarella cheese in a sauce pan. Heat until all the cheese melt and mix well, about 8-10 minutes on medium heat. Turn off the heat, mix in lemon zest. Transfer the mixture into a baking dish, sprinkle remaining mozzarella cheese and broil for about 3-5 minutes, until you see small brown bubbling specks on top.
- You can make the Spinach Artichoke Dip 3-4 days of baking. Mix the ingredients and refrigerate it in an air-tight glass container.
- You can make garlic rolls with Whole wheat flour. But if you need the pillowy soft rolls, use only all-purpose flour.
- Ensure the milk used to activate the yeast is lukewarm. The ideal temperature of the liquid to active dry yeast is 105F to115F. Keep the temperature of the milk in this range.
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