Cheesy Spinach Artichoke topped French Rolls

Lisa 'Gayle' Goff


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!

★★★★★ 1 vote
25 Min


2 can(s)
french bread loaf (near the refrigerator biscuits)
2 pkg
cream cheese (not whipped)
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


1place spinach in a microwavable bowl and microwave for 5-7 minutes
2remove, stir and add artichokes and seasonings, microwave for 3 more minutes
3remove, stir and add both cream cheeses, microwave for 3 more minutes
4remove, stir and add the tub of cheese and microwave until completely melted.
5slice 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.
6Bake at 350 for about 10 minutes or until slightly golden. Serve Warm
8any 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.

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