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Food Processor Spinach Artichoke Bread Ring Dip
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4.58 from 7 votes

Spinach Artichoke Bread Ring Dip

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! 
Prep Time20 mins
Cook Time30 mins
Dough Rising Time1 hr
Total Time50 mins
Course: Appetizer
Cuisine: American
Servings: 12 servings
Calories: 376kcal
Author: Chula King


Homemade Rolls (See Tip 1)

  • 2 cups (10 ounces) bread flour (See Tip 2)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant or bread machine yeast
  • 1 teaspoon Kosher salt
  • cup plus 2 Tablespoons (6.33 ounces) cool filtered water (See Tips 3 and 4)
  • 3 ½ teaspoons olive oil, divided

Spinach Artichoke Dip

  • 1 cup (8 ounces) mayonnaise
  • 10 ounce package chopped spinach, thawed and squeezed dry
  • 14 ounce can artichoke hearts, drained, and chopped (See Tip 5)
  • 1 cup (4 ounces) freshly grated Parmesan cheese, divided
  • 2 ¼ cups (9 ounces) shredded Monterey Jack cheese, divided


Homemade Rolls

  • 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 2 teaspoons of 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 Tip 6)
  • Brush remaining 1 ½ 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 Tip 7) 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.

Spinach Artichoke Dip

  • Preheat oven to 350° F.
  • Add mayonnaise, spinach, artichokes, Parmesan cheese with 1 tablespoon reserved, and 1 ¾ 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 ⅔ 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 ½ 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 Tips 8 and 9)


  1. Rather than making your own dough for the rolls, you can use one pound of refrigerated pizza dough or one pound of frozen bread dough that you can purchase at the grocery store. Do not, however, use rolled pizza dough that comes in a can.
  2. 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.
  3. 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.
  4. You should always use filtered water when making any type bread. The reason is that the chlorine in tap water can kill the yeast.
  5. If the outer leaves of the artichoke hearts are tough, remove and discard them.
  6. Turn on electric oven for exactly 1 minute and 45 seconds. This produces the perfect warm environment for the dough to proof.
  7. The dough weighs 17.16 ounces. Therefore, each of the 12 pieces of dough should weigh 1.43 ounces.
  8. 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.
  9. The bread ring can be filled with other types of baked dip such as crab dip, baked pimiento cheese dip, baked onion dip, etc.


Calories: 376kcal | Carbohydrates: 19g | Protein: 13g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 688mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3325IU | Vitamin C: 7.8mg | Calcium: 292mg | Iron: 1.2mg