This Spinach Dip Bread Ring combines warm cheesy dip and fresh buttery garlic rolls to make the ultimate appetizer for game day, holiday get-togethers, or movie night snacking. Baked together in a cast iron skillet, this recipe is looking good and ready to serve right out of the oven.
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Cheesy Spinach Dip Bread Ring
Perhaps the only thing better than hot spinach dip is this homemade Spinach Dip Bread Ring. It combines our creamy, delicious Warm Spinach Dip recipe with a ring of freshly baked garlic dinner rolls for the perfect all-in-one appetizer.
This entire recipe is baked in a round cast iron skillet, meaning it’s ready to serve, complete with rolls for dipping, straight out of the oven. If you’re running short on time, you can use frozen dinner rolls or even portion rolls out of prepared pizza dough.
However you decide to prepare it, it will be worlds better than Knorr Spinach Dip, or anything else you buy from the grocery store. Get ready to blow your friends and family away with this simple and totally addicting appetizer.
Ingredients in This Spinach Dip Recipe
Spinach Dip
- Spinach - I usually use frozen spinach, thawed and drained. You could also use fresh spinach that has been either steamed or sauteed until wilted. Whether you use fresh or frozen spinach, the most important part is to squeeze all excess liquid before adding it to the ricotta mixture.
- Ricotta Cheese - ricotta cheese keeps the mixture rich and fluffy. You could substitute half cream cheese if you like your dip to be a little denser.
- Sour Cream - I prefer full fat sour cream, but you could use low fat if you are trying to make a lower calorie healthy spinach dip.
- Mayonnaise - mayo keeps the dip creamy and adds a little tangy flavor.
- Parmesan Cheese - freshly grated Parmesan cheese is best.
- Mozzarella Cheese - you’ll need about 2 cups of shredded cheese, reserving ½ a cup to sprinkle over the top before baking. Other cheese options are fontina, Monterey Jack, or Pepper Jack for a little kick.
- Seasoning - I use garlic powder, onion powder, and red pepper flakes to season this dip. Feel free to adjust these ingredients how you see fit, and season with salt and pepper to taste.
Quick Rolls
- Water - warm your water to between 95-110 degrees before mixing with the yeast and sugar. This helps activate the yeast.
- Yeast - this recipe calls for active dry yeast, which needs to be proofed. If you want to use instant yeast, you’ll only need about 1 teaspoon and you can skip the first step of proofing the yeast.
- Sugar - this recipe calls for granulated sugar. You could substitute a portion with honey if you want.
- Oil - vegetable, canola, avocado, or olive oil all work great.
- Salt - sea salt works great.
- Flour - I like to use all-purpose flour for this recipe because it makes super soft and fluffy bread doughs. If you want your rolls to be slightly chewier, you can substitute bread flour for this or any other bread recipe.
- Milk - whole milk is best, but you can substitute 2%.
- Garlic Salt - if you don’t have garlic salt, you can mix together equal parts of garlic powder and sea salt.
- Butter - this should be melted and brushed on just after baking.
How to Make a Homemade Spinach Dip Bread Ring
- Proof the yeast. In the bowl of a stand mixer, add the warm water, yeast, and sugar and mix to combine. Let sit for about 5 minutes, or until the yeast mixture begins to form bubbles.
- Mix the dough. Add the oil, egg, and salt to the yeast mixture and mix to combine. Next, add 1 cup of flour and mix on low speed using the dough hook attachment. At this point, the dough will be very sticky. Continue to add up to ½ cup of additional flour to the dough, until the dough starts to pull away from the edges of the bowl as you mix. Once you have added all of the flour, mix on low speed for about 2 minutes to knead.
- Let the dough rise. Turn the mixer off, cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rise in a warm place until soft and fluffy, about 20-30 minutes.
- Make the spinach dip. In a mixing bowl, mix together ricotta cheese, sour cream, and mayo. Stir until well combined. Place thawed spinach in a strainer, then use your hands to squeeze out any excess liquid. Add the spinach to a large bowl along with the ricotta mixture, Parmesan cheese, mozzarella cheese (reserve ½ cup to top before baking), garlic powder, onion powder, and red pepper flakes. Mix until well combined. Set aside.
- Shape the rolls. Lightly grease a round 10-12" cast iron skillet. Divide the dough into 12 equal pieces, roll into balls, and place around the edges of the prepared cast iron skillet. Brush the rolls with milk and sprinkle with garlic salt.
- Add the dip. Spread the prepared dip into the middle and top with the remaining ½ cup mozzarella cheese.
- Bake. Bake in a preheated 350 degree oven for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
- Serve. Remove from the oven and brush the rolls with melted butter. Let cool for a few minutes before serving with your favorite crackers, chips or veggies. Enjoy!
Frequently Asked Questions
If you want to prepare this recipe ahead of time, I recommend mixing the dough the night before, then before letting it rise, cover it well and store it in the fridge overnight. You can also prepare the spinach dip the night before and store it in an airtight container in the fridge.
The next day, pull out the dough and dip and allow them to come to room temperature while you preheat the oven. Continue with the rest of the directions, shaping the rolls and baking to perfection.
Since you probably don’t want to put a large cast iron skillet into the refrigerator, I recommend carefully transferring the dip and rolls to an airtight container to store. To reheat, you can microwave it or arrange the dip and rolls in a small baking dish and reheat in a preheated 350 degree oven.
This dip can be eaten hot, cold, or even room temperature. If it’s too cold, it may be a little difficult to eat so I recommend pulling it out to room temperature for at least 15-20 minutes before serving. Or, you can reheat any leftovers.
There are a few options other than quick rolls to make this bread ring. First, you could try another kind of dough such as these Potato Rolls, Wheat Rolls, Homemade Pizza Dough, or even your favorite sourdough bread recipe. If you’re short on time, frozen dinner rolls will also do the trick!
Of course you can also make this Spinach Dip without any rolls or bread at all - just bake in a square baking dish and serve with bread on the side.
Storing and Reheating
- Refrigerator: transfer leftovers to an airtight container and store in the fridge for up to 3 days.
- To reheat: arrange leftovers in a baking dish and warm in a 350 degree oven. Small portions can also be reheated in the microwave.
- Freezing: I don’t recommend freezing Spinach Dip as the mixture separates making the texture not ideal.
Spinach Dip Bread Ring Recipe
Ingredients
Warm Spinach Dip Recipe
- 8 oz Ricotta room temperature
- 1 cup Sour Cream
- ¼ cup Mayonnaise
- 8 oz Frozen Spinach thawed and drained
- ½ cup Parmesan Cheese grated
- 2 cups Shredded Mozzarella Cheese reserve ½ cup for topping before baking
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- 1 pinch Red Pepper Flakes
Quick Rolls Recipe
- ½ cup Water warm (about 95-110 degrees F)
- ½ Tablespoon Active Dry Yeast
- 1 Tablespoon Sugar
- 1 Tablespoon Vegetable Oil vegetable, canola, or avocado oil
- ½ teaspoon Salt
- 1-1½ cups All-Purpose
Finishing
- 1 Tablespoon Milk
- ½ teaspoon Garlic Salt
- 1 Tablespoon Butter melted, to brush on after baking
Instructions
How to Make Quick Rolls
- In the bowl of a stand mixer, add the warm water, yeast, and sugar and mix to combine. Let sit for about 5 minutes, or until the yeast mixture begins to form bubbles.
- Add the oil and salt to the yeast mixture and mix, then add 1 cup of flour and begin to mix using the dough hook attachment.
- Continue to add up to ½ cup additional flour to the dough, until the dough starts to pull away from the edges of the bowl as you mix. Once you have added all of the flour, mix on low speed for about 2 minutes to knead.
- Turn the mixer off, cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rise until light and puffy, or about 20-30 minutes. Make the Spinach Dip while you are waiting for the rolls to rise.
How to Make Homemade Spinach Dip
- In a mixing bowl, mix together ricotta cheese, sour cream, and mayo. Stir until well combined.
- Place thawed spinach in a strainer, then use your hands to squeeze out any excess liquid. Add the spinach to a large bowl along with the ricotta mixture, Parmesan cheese, mozzarella cheese (reserve ½ cup to top before baking), garlic powder, onion powder, and red pepper flakes. Mix until well combined. Set aside.
How to Bake
- Preheat the oven to 350 degrees F.
- Lightly grease a round 10-12" cast iron skillet. Divide the dough into 12 equal pieces, roll into balls, and place around the edges of the prepared cast iron skillet. Brush the rolls with milk and sprinkle with garlic salt.
- Spread the prepared dip into the middle and top with the remaining ½ cup mozzarella cheese.
- Bake for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
- Remove from the oven and brush the rolls with melted butter. Let cool for a few minutes before serving with your favorite crackers, chips or veggies. Enjoy!
Nutrition
More of the Best Appetizer Recipes
- Ham and Cheddar Cheese Ball
- Brie Bites
- Spicy Italian Meatballs
- Garlic Knots
- Jalapeño Artichoke Dip Recipe
- Cheesy Bean Dip
- 7-Layer Bean Dip
- Fiesta Corn Dip
- More Easy Appetizer Recipes
- More Dip Recipes
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This easy cheesy Spinach Dip Bread Ring is a delicious appetizer that combines the best of both worlds. Warm spinach dip and buttery garlic rolls are baked side by side in a cast iron skillet until hot, melted, and golden brown.
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