Prep Time: 15 minutes

Total Time: 2 1/2 hours (includes the time for the dough to rise)

Serves: 6-8

 

Artichoke Spinach Dip

Ingredients:

1/2 of a 10 oz. package frozen spinach, thawed, drained

I can of regular artichokes (about 2/3 to 1 cup) you can also use marinated artichoke hearts, drained and coarsely chopped.

4 oz. cream cheese, room temperature

1/2 C. sour cream

1/4 C. mayonnaise

1 clove garlic, minced

1/2 tsp. hot sauce

1/4 C. freshly grated Parmesan cheese plus more for topping

1/4 C. mozzarella, shredded plus more for topping

1 T. Worcestershire sauce

1 tsp. mustard (the one you enjoy the most)

Salt and pepper to taste

 

Preparation Instructions:

Add ingredients and mix until well combined. Cover and refrigerate until needed.

 

Bread rolls

Ingredients:

1 loaf frozen wheat (or white) bread

 

Preparation Instructions:

Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200 degrees, then turn oven off.

Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in warm, moist oven. Let dough rise 2 to 4 hours, until dough is even with the top of the pan. Check every 20 minutes after the first hour to make sure dough does not rise too high.

Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath

Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. (If you can’t find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the center. Spray it with cooking spray).

Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.

Pre-heat oven to 325 degrees with rack in center of oven. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned. You may have to cover your rolls with aluminum foil so they will not burn on top.

 

 

Christina’s Notes:

I have also added bacon to this and let me say yummmmm!