Spinach and Artichoke Dip in Bread Wreath
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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