If you’re on the hunt for a show-stopping appetizer that’s bursting with cheesy, creamy, and savory goodness, this Spinach Artichoke Dip Bread Ring Recipe is the answer. Imagine a golden, buttery bread ring encircling a rich, warm spinach and artichoke dip—perfect for sharing and dipping. It’s the ultimate crowd-pleaser, combining fresh greens, tangy artichokes, and three kinds of cheese for a dish that’s as beautiful as it is delicious. Whether you’re hosting a party or craving a cozy snack, this recipe delivers comfort and flavor all in one inviting package.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all it takes to create this irresistible Spinach Artichoke Dip Bread Ring Recipe. Each item contributes something special, from the creamy base to the crispy bread edges, making every bite a perfect harmony of flavor and texture.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing the spinach without overpowering it.
- Fresh spinach (2 cups, chopped): Brings vibrant color and a light, earthy taste to the dip.
- Artichoke hearts (14 oz, canned and chopped): Adds a tender, slightly tangy element that’s essential for that classic dip flavor.
- Cream cheese (8 oz, softened): Creates a rich, creamy base that binds all the flavors together.
- Sour cream (1/2 cup): Adds tanginess and smooth texture, balancing the richness.
- Mayonnaise (1/4 cup): Provides moisture and a mild, savory depth.
- Garlic powder (1/2 teaspoon): Infuses a warm, irresistible aroma without the sharpness of fresh garlic.
- Salt and black pepper: Enhances and rounds out all the flavors.
- Mozzarella cheese (1 cup, shredded): Melts beautifully for that gooey, stretchy delight.
- Parmesan cheese (1/2 cup, grated): Adds a nutty, slightly salty finish on top.
- Refrigerated biscuit dough (8-count can): The perfect fluffy, buttery bread that forms the sturdy ring for dipping.
- Melted butter (2 tablespoons): Brushed on the dough for a golden, glossy crust.
- Dried parsley (1/2 teaspoon, optional): Sprinkled on top for a pop of color and a mild herbal note.
How to Make Spinach Artichoke Dip Bread Ring Recipe
Step 1: Sauté the Spinach and Artichokes
Start by heating olive oil over medium heat in a skillet. Toss in the chopped spinach and cook it just enough to wilt it down, about 2 to 3 minutes. Then stir in the chopped artichoke hearts and let everything cook for another minute or so to marry the flavors. This step is crucial because it removes excess moisture from the spinach while infusing the artichokes with a warm, inviting flavor.
Step 2: Prepare the Creamy Dip Base
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Beat or stir until the mixture is completely smooth and creamy. This blend creates the velvety foundation that makes the dip so irresistible and comforting.
Step 3: Combine and Cheese It Up
Fold the sautéed spinach and artichokes into your creamy base. Then stir in the shredded mozzarella and grated Parmesan cheese—these cheeses will melt beautifully, lending gooey, melty pockets you’ll fall in love with as you dig in.
Step 4: Prepare the Biscuit Dough Ring
Open your can of refrigerated biscuit dough and cut each biscuit in half to form 16 smaller pieces. Roll each piece into a ball with your hands. Lightly grease a 10-inch oven-safe skillet or baking dish, then arrange the dough balls in a ring shape around the edge. This will act as an edible “basket” for your dip, and you’ll love pulling apart these soft, golden pieces to scoop up every delicious bite.
Step 5: Assemble, Butter, and Bake
Spoon the spinach artichoke dip into the center of the dough ring. Brush the dough balls with melted butter to ensure a glossy, golden crust during baking. If you want a little extra color and freshness, sprinkle dried parsley over the top. Bake at 375°F (190°C) for 25 to 30 minutes until the bread ring is puffed and golden and the dip is hot and bubbly.
How to Serve Spinach Artichoke Dip Bread Ring Recipe
Garnishes
For a delightful finishing touch, consider sprinkling fresh chopped parsley or chives over the dip once it’s out of the oven. A light dusting of freshly cracked black pepper can also add an extra layer of flavor that perks up the creamy richness beautifully.
Side Dishes
This bread ring pairs wonderfully with crunchy veggies such as carrot sticks, celery, or cucumber slices for added freshness and texture. You can also serve it alongside classic tortilla chips, pita wedges, or even some crisp apple slices for a surprising sweet contrast.
Creative Ways to Present
Upgrade the presentation by placing the bread ring on a large wooden cutting board surrounded by small bowls of olives, roasted nuts, or marinated mushrooms. Or, serve individual portions by scooping the dip into small cups and topping each with a mini bread ball for a fun, bite-sized twist on the classic recipe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The dip can keep its flavor and texture for up to 3 days. Just cover the bread ring loosely with foil or plastic wrap to keep it from drying out.
Freezing
While this Spinach Artichoke Dip Bread Ring Recipe tastes best fresh, you can freeze the leftover dip alone (without the bread) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The bread ring itself doesn’t freeze well, as it loses its delicate texture.
Reheating
To bring leftover dip back to life, warm it gently in the oven at 350°F (175°C) covered with foil to prevent drying. Reheat the bread separately wrapped in foil for about 10 minutes to restore some softness without burning the crust.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen chopped spinach works wonderfully and can save you time. Just be sure to thaw it completely and squeeze out any excess moisture before cooking to avoid a watery dip.
What if I don’t have refrigerated biscuit dough?
You can substitute with store-bought crescent roll dough or even make your own bread dough. The biscuit dough just offers that quick, fluffy bread ring without extra fuss.
Is this recipe vegetarian?
Yes, the Spinach Artichoke Dip Bread Ring Recipe is vegetarian-friendly, perfect for gatherings where you want to please everyone with a meat-free option.
Can I make this recipe vegan or dairy-free?
To make it vegan or dairy-free, swap the cream cheese, sour cream, mayonnaise, and cheeses with plant-based alternatives. Keep in mind that the texture and flavor will differ slightly, but it can still be delicious!
How spicy is this dip?
This recipe is mild and creamy with no heat. If you want a bit of spice, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce to the dip mix.
Final Thoughts
There’s something truly magical about the Spinach Artichoke Dip Bread Ring Recipe—it brings everyone together around a warm, cheesy centerpiece that’s as fun to make as it is to eat. Whether it’s game day, a family gathering, or simply a cozy night in, this dish promises smiles with every pull-apart bite. Give it a try, and soon it just might become your go-to crowd-pleaser that everyone asks for again and again.
Print
Spinach Artichoke Dip Bread Ring Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Dip Bread Ring is a crowd-pleasing appetizer featuring a creamy spinach and artichoke cheese dip encircled by soft, golden biscuit dough baked to perfection in a skillet. Perfect for parties and gatherings, it combines melty cheeses with savory greens in an easy-to-assemble, shareable dish.
Ingredients
Dip Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Bread Ring Ingredients
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the bread ring and dip.
- Cook Spinach and Artichokes: Heat olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2–3 minutes. Stir in chopped artichoke hearts and cook for another minute. Remove from heat.
- Prepare Dip Mixture: In a large bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Mix until smooth and creamy.
- Combine Ingredients: Fold the cooked spinach and artichoke mixture into the creamy base. Then stir in shredded mozzarella and grated Parmesan cheeses until evenly incorporated.
- Prepare Biscuit Dough: Separate biscuit dough into individual biscuits and cut each biscuit in half to create 16 pieces. Roll each piece into a small ball.
- Assemble Bread Ring: Grease a 10-inch oven-safe skillet or baking dish. Arrange the biscuit dough balls around the edge forming a ring, leaving the center open for the dip.
- Add Dip to Center: Spoon the prepared spinach artichoke dip into the center of the biscuit ring within the skillet.
- Brush and Garnish: Brush the biscuit dough balls generously with melted butter. Sprinkle dried parsley over the bread ring if desired for added flavor and color.
- Bake: Place the skillet in the preheated oven and bake for 25–30 minutes, or until the bread is golden brown, cooked through, and the dip is hot and bubbly.
- Serve: Allow the bread ring to cool slightly before serving to let the dip set and to avoid burns. Serve warm as a delicious appetizer.
Notes
- For an easy shortcut, substitute fresh spinach with frozen chopped spinach that has been thawed and squeezed dry.
- You can prepare the dip a day in advance and assemble the bread ring just before baking for convenience.
- Serve the bread ring with extra vegetables, chips, or crackers to complement the dip.
