Baked Cheesy Spinach Dip with Pull-Apart Bread

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 12

Ingredients

  • 2 cups packed baby spinach 500 mL
  • 4 oz brick-style plain cream cheese, room temperature 125 g
  • 1/2 cup sour cream 125 mL
  • 3/4 cup shredded Gouda (2 1/2 oz/ 70 g), divided 175 mL
  • 1/2 cup chopped marinated artichokes 125 mL
  • 1 clove garlic, minced
  • 1/4 tsp cracked black pepper 1 mL
  • pinch chili flakes
  • 1 pkg refrigerated ready-to-bake pizza dough (or bagged fresh pizza dough) 391 g
  • 1 tbsp olive oil 15 mL

Directions

  • Step 1

    Preheat oven to 190°C (375°F). Place spinach in microwaveable bowl. Cover and heat on HIGH 1 to 2 min., until leaves wilt. Cool. Squeeze out excess moisture from spinach. Set aside.

  • Step 2

    Beat together cream cheese and sour cream until smooth. Stir in wilted spinach, ½ cup (125 mL) Gouda, artichokes, garlic, pepper and chili flakes; set aside.

  • Step 3

    Remove pizza dough from can; unravel the sheet of dough. Cut into 12 portions; roll each into a ball. Arrange dough balls along inside edge of 10 in. (25 cm) metal or ceramic pie dish. Spoon cream cheese dip into centre of dish. Sprinkle dip with remaining Gouda. Brush tops of dough balls with oil.

  • Step 4

    Bake 18 to 22 min. until dip is bubbly and rolls are golden brown. Let stand 10 min. before serving.

Tip

The cream cheese dip can be prepared the day before it is baked with the dough.

Enjoy any leftover dip with tortilla chips or toss with hot pasta for a quick sauce.

Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 170
  • Fat 9 g
  • Saturated Fat 4.5 g
  • Carbs 17 g
  • Sugar 3 g
  • Protein 6 g
  • Cholesterol 25 mg
  • Fibre 1 g
  • Sodium 350 mg