Spinach Artichoke Dip Bread Ring Recipe
Bursting with creamy, cheesy goodness and surrounded by golden, pull-apart bread, this Spinach Artichoke Dip Bread Ring is the ultimate crowd-pleaser. Whether you’re hosting game night or want a show-stopping appetizer for your next potluck, this recipe delivers a warm, comforting combination of flavors—melty mozzarella, tangy artichoke hearts, savory spinach—all tucked into a ring of biscuit dough perfect for dipping and sharing. If you’re searching for a dish that grabs everyone’s attention and disappears faster than you can say “seconds,” this is it.
Ingredients You’ll Need
Creating the Spinach Artichoke Dip Bread Ring is surprisingly simple, thanks to a smart lineup of ingredients that work together for maximum flavor and the most irresistible texture. Each element has a purpose—from the creamy cheeses to the pop of freshness from parsley—and you’ll love how they turn out.
- Refrigerated biscuit dough (8-count): The shortcut for pull-apart bread that bakes up golden and fluffy without any fuss.
- Olive oil: Adds richness and gives the garlic a silky boost when sautéed.
- Garlic (minced): Just one clove transforms the dip with a fragrant, savory depth.
- Cream cheese (8 ounces, softened): The creamy base that melds all the flavors together and guarantees a luscious texture.
- Sour cream (½ cup): Brings tang and lightness, ensuring the dip isn’t too heavy.
- Grated Parmesan cheese (½ cup): Layers in nutty, salty flavor that’s classic in artichoke dips.
- Shredded mozzarella cheese (1 cup): Melts into gorgeous, stringy goodness and helps the dip bubble and brown.
- Artichoke hearts (1 can, 14 ounces, drained and chopped): The briny, earthy star that pairs so well with spinach and cheese.
- Frozen spinach (1 cup, thawed and squeezed dry): For vibrant color and a mild vegetal flavor—make sure to remove excess moisture.
- Salt (¼ teaspoon): Enhances all the savory notes in the dip and brings balance.
- Black pepper (¼ teaspoon): Adds a subtle warmth and spice to the mix.
- Crushed red pepper flakes (¼ teaspoon, optional): For a gentle kick if you like a hint of heat.
- Chopped parsley for garnish (optional): Sprinkled on top for a fresh, colorful finish just before serving.
How to Make Spinach Artichoke Dip Bread Ring
Step 1: Prep the Baking Dish
Start by preheating your oven to 375°F (190°C). Give a 10-inch round baking dish or oven-safe skillet a light coat of nonstick spray or oil. This tiny step is your secret weapon for easy clean-up and effortless serving—the bread won’t stick, and your beautiful ring comes out picture perfect.
Step 2: Shape the Biscuit Ring
Take each biscuit from the can and slice it in half. Roll each half between your palms to form 16 little balls of dough. Arrange these around the edge of your baking dish to make a complete ring, leaving just enough room in the center for all that delicious dip going in next. This is where your Spinach Artichoke Dip Bread Ring truly starts to take shape!
Step 3: Make the Spinach Artichoke Dip
Heat the olive oil in a skillet over medium heat and add your minced garlic. After about 30 seconds, your kitchen will smell amazing—garlic works its magic fast! Remove from heat and combine the sautéed garlic in a bowl with cream cheese, sour cream, Parmesan, mozzarella, chopped artichokes, spinach, salt, pepper, and (if you like) a pinch of red pepper flakes. Mix it all up until everything’s creamy and evenly incorporated. This filling is the heart of your Spinach Artichoke Dip Bread Ring.
Step 4: Assemble and Bake
Spoon the creamy dip right into the center of your biscuit ring, letting it mound up slightly—the steam will help melt everything together. Slide the dish into your preheated oven and bake for 25–28 minutes. You’ll know it’s ready when the biscuits are puffed and golden, and the dip is hot and fantastically bubbly around the edges.
Step 5: Cool and Garnish
When your masterpiece comes out of the oven, let it cool for about 5 minutes. This not only makes it easier (and safer) to serve but also allows the dip to set a touch. Finish the Spinach Artichoke Dip Bread Ring with a sprinkle of fresh chopped parsley for a hit of brightness and an inviting look. Then, dig in while it’s warm and gooey—the true magic moment!
How to Serve Spinach Artichoke Dip Bread Ring
Garnishes
Nothing says “party-ready” like a flourish of fresh herbs. Try a generous sprinkle of chopped parsley to give the Spinach Artichoke Dip Bread Ring a pop of green and a burst of freshness. For something extra-special, add a dusting of grated Parmesan or a drizzle of olive oil just before serving. Want even more visual appeal? Try thinly sliced scallions or a touch of crushed red pepper on top for a hint of color and subtle heat.
Side Dishes
This bread ring appetizer is made for mingling, but you can round out your spread with some crisp crudités (think bell pepper strips, celery, or carrot sticks) to balance the richness of the dip. It also pairs perfectly with a tangy salad, a bowl of olives, or a charcuterie board—anything that lets the Spinach Artichoke Dip Bread Ring shine as the star attraction.
Creative Ways to Present
For parties or casual get-togethers, serve mini Spinach Artichoke Dip Bread Rings using a muffin tin for adorable, single-serve portions. For a rustic look, bake your bread ring in a cast iron skillet and serve it straight from the pan. You can even top the dip with an extra handful of mozzarella before baking for a dramatic golden crust—just warn your friends, because they’ll want seconds!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which rarely happens!), just cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to three days, and you can look forward to another round of gooey, savory deliciousness.
Freezing
While this Spinach Artichoke Dip Bread Ring is best enjoyed fresh, you can freeze leftovers if needed. Just wrap the cooled bread ring in plastic wrap and foil, then freeze for up to two months. When you want to serve, thaw in the refrigerator overnight before reheating, but keep in mind the texture of the bread may soften slightly.
Reheating
To bring back that just-baked magic, reheat the bread ring in a 350°F oven, uncovered, for 10–15 minutes or until warmed through and the dip is melty again. Microwave reheating works in a pinch, but for best results, use the oven to keep the bread crisp and the cheese gooey.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you absolutely can! Simply sauté about 3 cups of fresh spinach in a skillet until wilted, then chop and squeeze out any extra moisture before adding to the dip mixture. It’s a fresh and lovely twist.
What can I substitute for canned artichoke hearts?
If you can’t find canned artichoke hearts, frozen artichoke hearts (thawed and chopped) work just as well. Even marinated jarred artichoke hearts can be used, though they might add a little extra tang—just drain and rinse them first.
How can I make the Spinach Artichoke Dip Bread Ring gluten free?
Simply swap the canned biscuit dough for a gluten-free version, or make your own gluten-free bread dough from scratch. The dip itself is naturally gluten free, so this small change makes it accessible for everyone.
Can I prep this appetizer in advance?
You sure can! Prepare and assemble the entire bread ring up to a day in advance, then cover and refrigerate. When ready to serve, bake as directed, adding a couple of extra minutes to the baking time since it’s starting from cold.
What other cheeses can I use?
Feel free to get creative! Swap mozzarella for Monterey Jack, add a little sharp cheddar for boldness, or sprinkle in some Gruyère for extra decadence. As long as the cheese melts well, your Spinach Artichoke Dip Bread Ring will be fantastic.
Final Thoughts
This Spinach Artichoke Dip Bread Ring is pure comfort wrapped up in shareable, delicious style—just what every gathering needs. Give it a try for your next party or movie night, and get ready to see everyone diving in for more. Once you taste that creamy dip with fluffy, golden bread, you’ll know why it’s a forever favorite!
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Spinach Artichoke Dip Bread Ring Recipe
- Total Time: 43 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this irresistible Spinach Artichoke Dip Bread Ring, a delicious appetizer that combines creamy spinach artichoke dip with golden baked biscuits. Perfect for parties or cozy gatherings!
Ingredients
Dough:
- 1 can refrigerated biscuit dough (8-count)
- 1 tablespoon olive oil
Dip:
- 1 clove garlic (minced)
- 1 package (8 ounces) cream cheese (softened)
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (14 ounces) artichoke hearts (drained and chopped)
- 1 cup frozen spinach (thawed and squeezed dry)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 10-inch round baking dish or oven-safe skillet.
- Prepare the dough: Separate and halve the biscuit dough, roll into balls, and arrange around the dish edge.
- Make the dip: Sauté garlic, mix with cream cheese, sour cream, Parmesan, mozzarella, artichokes, spinach, seasonings. Spoon into the center of the ring.
- Bake: Bake for 25–28 minutes until golden and bubbly.
- Serve: Garnish with parsley, cool slightly, and enjoy warm!
Notes
- You can use crescent roll dough or homemade dough as alternatives.
- Add extra cheese on top for a gooey crust.
- For mini versions, try baking in a muffin tin.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
