clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bread Skillet Spinach Artichoke Dip

  • Author: Chocolate Covered Cheetah


  • 14 defrosted Parker House Rolls
  • 1/2 cup mayonnaise
  • 1 cup plain greek yogurt
  • 4oz cream cheese
  • 1 12oz bag frozen spinach, defrosted and drained
  • 1 8oz jar marinated artichokes, drained and chopped
  • 1 1/4 cup parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Sriracha
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp onion powder
  • 1 large clove garlic, crushed
  • 4 tbsp butter


  1. Let the Parker House Rolls rest in a warm place to rise for 1 hour (if it is not warm in your house put them in the oven at 100°F)
  2. In a medium sized, microwave safe bowl mix together the mayo, greek yogurt, cream cheese, spinach, artichokes, 1/2 cup parmesan cheese, mozzarella cheese, Sriracha, salt, pepper, onion powder and garlic
  3. Pre-heat oven to 375°F
  4. Grease a 12-inch cast iron skillet
  5. In a small bowl melt the butter
  6. Put the remaining 3/4 cup parmesan cheese in another small bowl
  7. Dip a roll in butter and then roll in parmesan cheese, place along the exterior of the skillet
  8. Repeat with each roll until the bread rolls are lining the outside wall of the skillet
  9. Heat the dip in the microwave for 2 minutes
  10. Spoon the dip into the middle of the skillet
  11. Bake for 20-25 minutes until breads are lightly browned and dip is bubbling
  12. Serve immediately, use bread to dip