Spinach and Artichoke Dip in Bread Wreath

Summary

Ingredients

• 1 pack bread roll dough from the refrigerated shelf
• 1 glass artichoke hearts in vinegar or oil, approx. 300 ml
• 50 g cheddar cheese, rated
• 50 g Gouda cheese, rated
• 150 g cream cheese
• 150 g sour cream
• some spinach leaves, TK
• salt and pepper
• some olive oil
• 1 clove garlic
• some chili powder
• some Parmesan or Gouda cheese, grated for sprinkling

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Instructions

1. Preheat the oven to 190 ° C (convection). Meanwhile, cut the dough portions apart in the middle, roll them into small balls and place them in a wreath in a round baking dish.
2. For the dip, put the grated cheeses, sour cream and cream cheese in a bowl. Thaw the spinach (I used frozen spinach) in a small saucepan. Drain excess water after thawing. Then add the spinach and artichoke hearts to the bowl and mix well.
3. Now place the cheese, spinach and artichoke mixture in the center of the baking dish. The mass can also be higher than the dough pieces. Now brush the wreath with a little olive oil so that it is nice and juicy and brown.
4. Sprinkle some Parmesan or Gouda over the cheese, spinach and artichoke mixture and bake for about 20-25 minutes. Take the baking dish out of the oven as soon as the wreath and dip are golden brown. Let everything cool down a bit so that nobody burns their fingers.