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Skillet Roasted Red Pepper Spinach Artichoke Dip with Garlic Rolls

Skillet Roasted Red Pepper Artichoke Dip with Parmesan Garlic Rolls

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  • Author: Country Cleaver
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


These Skillet Roasted Red Pepper Artichoke Dip with Parmesan Garlic Rolls are the perfect one dish appetizer with carbs and dip all in one!


  • 1 Package (9 rolls) Frozen Garlic Parmesan Dinner Rolls, thawed and each roll cut in half
  • 1 package Frozen Spinach, thawed and squeeze of excess water
  • 1 package Frozen Artichokes, thawed and squeezed of excess water and chopped
  • 1/2 cup Chopped Roasted Red Pepper
  • 2 cloves Garlic, minced
  • 1 8-oz Brick Cream Cheese, softened
  • 1 cup Sour Cream
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Parmesan Cheese


  1. In the middle of your skillet – or in a mixing bowl – stir together cream cheese and sour cream until smooth. Break apart drained spinach, artichokes, roasted red pepper, garlic and shredded cheeses. Stir together until combined. (If using a mixing bowl, pour into a skillet or other baking dish)
  2. Bake the dip for 15 minutes, until bubbly. While the dip is baking, cut the thawed rolls in half.
  3. When the dip is done, remove from oven and place the rolls cut side down on top of the dip. Place the dip back in the oven and continue to bake until the rolls are baked through and golden brown on top.
  4. Remove from oven and let cool for ten minutes prior to serving.