That baby was the cutest little creature I had ever seen in my life, except for my own kids of course. Mom was so happy that I had taken her a dish that was homemade and fresh. I let her sit and eat while I held onto that little bundle of joy. I wanted to take a sample, but I let her eat it first. She just kept munching away telling me how tasty it was. Thankfully, she eventually scooted the pan over to me and I got to try it… wowza!
Check out what they are saying about this recipe over at NeighborFood:
“This stuff is good. Really good. Dangerously good.”
I don’t know if there is any preparing for how yummy this stuff is… it’s simply unbelievable!
Ingredients
9 frozen yeast rolls
2 Tablespoons salted butter, melted
1/4 teaspoon McCormick’s garlic powder
1 1/2 containers La Terra Fina Spinach Artichoke and Parmesan Dip
1/4 cup Kraft shredded mozzarella cheese
2 Tablespoons Sargento shredded Parmesan cheese
1 teaspoon poppy seeds
Instructions
About three hours before you would like to bake the dip, remove the bread dough from the freezer. Thoroughly grease an 8 inch cast iron skillet with butter. Place the rolls in a ring around the outside of the skillet, spacing them about 1 inch apart. Find a bowl that is similar in size to the center circle. Grease the upper rim of the bowl with butter then place it upside down in the center of the rolls. Cover the pan with saran wrap (be sure to spray it with non stick spray if it will be touching the rolls), and allow the rolls to rise in a warm place until doubled in size, about 2-3 hours.
Once the rolls are doubled, preheat the oven to 350 degrees. Remove the saran wrap and the center bowl. Whisk together the salted butter and garlic powder then lightly brush it on top of the rolls. Scoop the dip inside the center ring then sprinkle with the mozzarella and Parmesan cheese. Sprinkle the rolls with the poppy seeds. Bake for 15 minutes or until the rolls are puffed and golden brown and the dip is hot clear through.
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Quick Tip: You can also serve with your favorite chips or pita bread for dipping.
Thanks again to NeighborFood for this one-of-a-kind recipe.
