Spinach Artichoke Bread Ring Dip combines homemade rolls with an amazing Spinach Artichoke Dip. And guess what? The food processor does most of the work, including the kneading of the bread dough! This eliminates the need for a stand mixer or bread machine to produce awesome rolls!
The inspiration for making this outstanding appetizer came from a similar Tasty recipe. That Tasty recipe called for using frozen dinner rolls. When I couldn’t find frozen dinner rolls that were ball shaped, I decided to make my own rolls! Also, I used one of my own recipes for Spinach Artichoke Dip.
Ingredients for Homemade Rolls
I used the following ingredients for these delicious homemade rolls: Bread flour, granulated sugar, Kosher salt, instant yeast, filtered water, and olive oil.
When making any type of bread, it’s important to use filtered water. The reason is that chlorine in tap water can inhibit the yeast growth or kill the yeast.
Making the Food Processor Rolls
I started by adding the bread flour, sugar, salt, and yeast to the bowl of my food processor that was fitted with the steel blade. Then, I pulse processed the ingredients 5 or 6 times to ensure that they were thoroughly combined.
Next, with the food processor running, I added the water and the olive oil through the feed tube. I let the food processor run for about 20 seconds. After 20 seconds, the dough had cleared the sides of the bowl, was not sticking to the blade, and had formed a cohesive mass. I let the dough rest for about 10 minutes. Then, I processed it for an additional 30 seconds. The dough was perfectly kneaded!
I removed the dough from the food processor, and formed it into a ball. I placed it into an 8-cup measuring cup that I had coated with oil. The reason that I used the measuring cup was that it made it easier to see how much the dough had risen.
After that, I covered the measuring cup with plastic wrap and placed it in my warm oven to allow the dough to double in size. This took about 30 minutes.
To warm the oven, I turned it on for exactly 1 minute and 45 seconds. I’ve found, at least with my oven, that this produces the perfect environment for proofing the dough.
Once the dough had risen, I turned it out onto a floured surface, and cut it into 12 equal pieces. Being the nerd that I am, I had first weighed the dough (17.16 ounces), and then divided the weight by 12. The result was that each piece of dough weighed 1.43 ounces!
I rolled each of the pieces of dough into a ball. Then, I placed the dough balls in a ring around a 10-inch cast iron skillet that I had brushed with olive oil.
I covered the pan with plastic wrap, and placed it in a warm oven for about 30 minutes until the dough had doubled in size. In the meantime, I made the Spinach Artichoke Dip.
Ingredients for Spinach Artichoke Dip
I used the following ingredients for the Spinach Artichoke Dip: Mayonnaise, chopped spinach, artichoke hearts, freshly grated Parmesan cheese, and shredded Monterey Jack cheese.
Making the Spinach Artichoke Dip
I started by squeezing the spinach with my hands and then in a paper towel to remove as much liquid as possible. Then, I drained the artichoke hearts. Before chopping them, I removed and discarded the tough outer leaves.
Next, I added the mayonnaise, spinach, chopped artichoke hearts, Parmesan cheese, and Monterey Jack cheese to the bowl of my food processor fitted with a steel blade. I pulse processed the ingredients 5 or 6 times until everything was well combined.
Finishing the Spinach Artichoke Bread Ring Dip
Once the rolls had risen, I spooned about 2/3 of the Spinach Artichoke Dip in the center. Then, I sprinkled some additional grated Parmesan Cheese on top of the rolls.
I popped the pan into a preheated 350° F oven for 15 minutes. After 15 minutes, I removed the pan and sprinkled some additional Monterey Jack cheese on the Spinach Artichoke Dip.
I returned the pan to the oven for an additional 15 minutes. After that time, the rolls were perfectly golden, the cheese was nicely melted, and the Spinach Artichoke Dip was nice and hot.
I removed the pan from the oven. Before serving it, I let the Spinach Artichoke Bread Ring Dip sit for 20 minutes to cool.
I ran a small paring knife around the outside to loosen the rolls. Then, I cut between the rolls so that they would be easy to remove.
Oh my – The Spinach Artichoke Bread Ring Dip was incredible. It not only looked amazing, but also tasted out of this world! Your guests will go crazy when you serve this at your holiday gathering. Yum!
- 2 cups (10 ounces) bread flour (See Note 1)
- 2 teaspoons granulated sugar
- 2 teaspoons instant or bread machine yeast
- 1 teaspoon Kosher salt
- 2/3 cup plus 2 Tablespoons (6.33 ounces) cool filtered water (See Notes 2 and 3)
- 3 1/2 teaspoons olive oil, divided
- 1 cup (8 ounces) mayonnaise
- 10 ounce package chopped spinach, thawed and squeezed dry
- 14 ounce can artichoke hearts, drained, and chopped (See Note 4)
- 1 cup (4 ounces) freshly grated Parmesan cheese, divided
- 2 1/4 cups (9 ounces) shredded Monterey Jack cheese, divided
Place bread flour, sugar, yeast, and salt in bowl of food processor fitted with the steel blade. Pulse process 5 or 6 times to combine ingredients.
With food processor running, slowly add cool water and olive oil through feed tube. Continue to process for about 20 seconds until dough forms satiny, tacky ball that clears sides of bowl. After 20 seconds, if dough is sticky and sticks to blade, add 1 to 2 tablespoons flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons cold water and process until dough forms ball.
Once the dough has formed a satiny tacky ball, allow it to sit for 10 minutes. Then process for another 20 to 30 seconds.
Transfer to oiled bowl; cover with plastic wrap, and place in warm location until doubled in size, about 30 minutes. (See Note 5)
Brush remaining 1 1/2 teaspoons of olive oil on bottom and sides of a 10-inch cast iron pan. Set aside.
Transfer risen dough to floured surface, and cut into 12 equal pieces. (See Note 6) Roll each piece into a ball. Place in a ring around the prepared cast iron skillet. Cover pan with plastic wrap, and place in a warm location until dough has doubled in size, around 30 minutes.
Preheat oven to 350° F.
Add mayonnaise, spinach, artichokes, Parmesan cheese with 1 tablespoon reserved, and 1 3/4 cups of Monterey Jack cheese to bowl of food processor fitted with steel blade. Pulse process 5 or 6 times, or until well combined.
Spoon 2/3 of the dip into center of cast iron pan. Reserve remainder of the dip for another occasion. Sprinkle reserved tablespoon of Parmesan cheese on top of rolls.
Bake in preheated oven for 15 minutes. Remove from oven and sprinkle remaining 1/2 cup of Monterey Jack cheese over Spinach Artichoke Dip. Return to oven for an additional 15 minutes, or until rolls are golden brown and cheese is melted.
Allow to cool 20 minutes before serving. To serve, run small paring knife around pan to loosen rolls. Cut between rolls to make removal easy.
Yield: 12 servings. (See Note 7)
- When I'm making bread, I always weigh the flour and the liquid to ensure proper consistency. If you don't have a digital scale, you should actually purchase one.
- The ultra fast rotation of the steel blade in the food processor generates quite a bit of heat. Therefore, you should start with cool water to ensure that the dough doesn't get too warm. If the dough is too warm, it could kill the yeast.
- You should always use filtered water when making bread. The reason is that the chlorine in tap water can kill the yeast.
- If the outer leaves of the artichoke hearts are tough, remove and discard them.
- Turn on electric oven for exactly 1 minute and 45 seconds. This produces the perfect warm environment for the dough to proof.
- The dough weighs 17.16 ounces. Therefore, each of the 12 pieces of dough should weigh 1.43 ounces.
- The Spinach Artichoke Bread Ring Dip can be made ahead of time. To serve, cover with aluminum foil, and heat for 15 minutes in a preheated 350° F oven.
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