Cheesy Spinach Artichoke topped French Rolls

Name: Cheesy Spinach Artichoke topped French Rolls
Prep time: 25 min
Total time: 25 min
Ingredients: 2 can(s) french bread loaf (near the refrigerator biscuits); 2 pkg cream cheese (not whipped); 1 tub shredded asiago, romano or parmesan cheese; 1 box frozen chopped spinach; 1 can(s) artichoke hearts (not marinated); 1 tsp red pepper flakes; 1 tsp salt (i prefer kosher, it tastes better); 1/2 tsp black pepper; 1 tsp garlic powder

By Lisa 'Gayle' Goff
@GayleGoff

I always make this artichoke dip but was looking for a way to make it more kid friendly and party portable so I tried baking it on top of French Bread Dough and came up with these. We tried them this afternoon and they are a HIT!! So friends and family tested and approved....two thumbs up!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Prep:

25 Min

Ingredients

Add to Grocery List

2 can(s)

french bread loaf (near the refrigerator biscuits)
2 pkg

cream cheese (not whipped)
1

tub shredded asiago, romano or parmesan cheese
1 box

frozen chopped spinach
1 can(s)

artichoke hearts (not marinated)
1 tsp

red pepper flakes
1 tsp

salt (i prefer kosher, it tastes better)
1/2 tsp

black pepper
1 tsp

garlic powder

How to Make Cheesy Spinach Artichoke topped French Rolls

Step-by-Step

place spinach in a microwavable bowl and microwave for 5-7 minutes
remove, stir and add artichokes and seasonings, microwave for 3 more minutes
remove, stir and add both cream cheeses, microwave for 3 more minutes
remove, stir and add the tub of cheese and microwave until completely melted.
slice the raw french loaf into 1" discs then stretch a disc gently with your hands and place 1 heaping Tablespoonful in the center, place on a parchment covered baking sheet, repeat until all bread is topped.
Bake at 350 for about 10 minutes or until slightly golden. Serve Warm
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any leftover dip can be served with restaurant style tortilla chips or refrigerate and reheat it to use another time within the next 2-3 days.