Skillet Spinach & Artichoke Dip
Skillet Spinach & Artichoke Dip
| 12 pieces | Bridgford Frozen Roll Dough (White or Parkerhouse) or |
| 1 loaf | Bridgford Frozen Ready-Dough®* |
| ½ pkg. (10 oz.) | frozen spinach (thawed and squeezed of excess moisture) |
| 4 oz. | cream cheese |
| ½ cup | sour cream (regular or low fat) |
| ½ cup | mayonnaise (regular or low fat) |
| 2 | garlic cloves, finely minced |
| 1 jar (5.75 oz.) | marinated artichokes, drained and chopped fine |
| ¼ cup | grated Parmesan cheese |
| ¼ cup | grated Romano cheese |
| ½ cup | grated mozzarella cheese |
| Salt and pepper to taste |
Grease an 8-inch cast iron skillet. Place thawed dough pieces in a ring around edges of skillet. Brush well with melted butter or margarine and let rise in a warm area until dough pieces are puffy (the gaps between dough pieces should be filled in). While the dough is rising, make dip. In a medium size bowl, mix together spinach, cream cheese, sour cream, mayonnaise, garlic, artichokes, salt and pepper. In a smaller bowl, mix together cheeses. Add half of the cheese mixture to the spinach mixture; mix well. Place spinach dip in the center of the risen dough ring, pushing dip to the edges of the rolls. Evenly sprinkle remaining cheese mixture over dip and rolls. Bake in a preheated 375° oven for about 30 minutes or until the rolls are golden brown and the dip is bubbly. Remove from oven and let cool until warm (be careful of the handle as it can be very hot).
*If using loaf of Bridgford Frozen Ready-Dough®, place thawed loaf on a lightly floured surface and divide into 12 pieces.