Baked Cheesy Spinach Dip with Pull-Apart Bread
Prep Time
Cooking Mode
2 cups packed baby spinach
4 oz brick-style plain cream cheese, room temperature
½ cup sour cream
¾ cup shredded Gouda (2 1/2 oz/ 70 g), divided
½ cup chopped marinated artichokes
1 clove garlic, minced
¼ tsp cracked black pepper
pinch chili flakes
1 pkg refrigerated ready-to-bake pizza dough (or bagged fresh pizza dough)
1 tbsp olive oil
2 cups packed baby spinach
4 oz brick-style plain cream cheese, room temperature
½ cup sour cream
¾ cup shredded Gouda (2 1/2 oz/ 70 g), divided
½ cup chopped marinated artichokes
1 clove garlic, minced
¼ tsp cracked black pepper
pinch chili flakes
1 pkg refrigerated ready-to-bake pizza dough (or bagged fresh pizza dough)
1 tbsp olive oil
Directions
1Preheat 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.
2Beat 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.
3Remove 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.
4Bake 18 to 22 min. until dip is bubbly and rolls are golden brown. Let stand 10 min. before serving.
Tips
1
The cream cheese dip can be prepared the day before it is baked with the dough.
2
Enjoy any leftover dip with tortilla chips or toss with hot pasta for a quick sauce.
Disclaimer
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Personal Note
Personal Note
