Spinach Dip Bread Ring Recipe

Spinach dip bread ring appetizer for the holidays.

5 from 1 vote

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.

Prep Time1

Cook Time25

Total Time1 25

Course: Appetizer

Cuisine: American

Servings: people

Calories: 262kcal

Author: The Carefree Kitchen

Ingredients

Quick Rolls

1/2 cup water warm (about 95-110 degrees F)
1/2 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
1-1½ cups all-purpose flour

Spinach Dip

8 ounces ricotta cheese room temperature
1 cup sour cream
1/4 cup mayonnaise
8 ounces frozen spinach thawed and drained
1/2 cup Parmesan cheese grated
2 cups shredded mozzarella cheese (divided)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/8 teaspoon red pepper flakes

Finishing

1 tablespoon milk
1/2 teaspoon garlic salt
1 tablespoon butter melted

US Customary - Metric

Instructions

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 1/2 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. Meanwhile, prepare the spinach dip.

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 1/2 cup to top before baking), garlic powder, onion powder, and red pepper flakes. Mix until well combined. Set aside.

Baking

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 1/2 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!

Notes

Storing instructions: transfer leftovers to an airtight container and store in the fridge for up to 3 days.

Reheating: arrange leftovers in a baking dish and warm in a 350 degree oven. Small portions can also be reheated in the microwave.

I don’t recommend freezing spinach dip as the mixture separates making the texture not ideal.

Nutrition