These Skillet Roasted Red Pepper Artichoke Dip with Parmesan Garlic Rolls are the perfect one dish appetizer with carbs and dip all in one!
Dish Count :: 1 Skillet or Baking Dish, 1 Mixing Bowl (optional)
You know what you need after two and a half days on a mountain? A shower. I will never take for granted a bottle of shampoo again! But it was more than worth it to have so much time with my family around the fire, up on the deer stand with my dad and taking some time with my dad to spread the ashes of my great grandma.
One problem with moving is that my welcomed purge of all things that I thought unnecessary went one step too far when I was packing for hunting and realized that I chucked out the ratty all be it necessary hiking boots that I would need for opening weekend. Whoops. To the “rescue” came my steel toe work boots. Except, “rescue” isn’t the right word.
Steel toe construction boots are not hiking boots and my feet are definitely showing the side effects of all that hiking up and down the mountain for opening morning on the stand and up to the our old hunting camp to spread my great grandma’s ashes.
Right after arriving back at camp, a boat load of greasy camp food and two hour nap was the order of the day and man, a nap has never felt so good. And what did I dream about? A pedicure. I was thinking of all the places I could go in the tiny town we were hunting outside of and as I went down the mountain for some photos before sunset, I found the one place in town that I could get some relief… only to find it closed. Nooooo!!!! So I consoled myself with shopping in a boutique for some jadeite measuring cups instead. I still won.
Then it was back up the mountain for more fires, more laughs, and more time with the family. It was a weekend of pure winning.
Skillet Roasted Red Pepper Spinach Artichoke Dip
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
Preheat oven to 350 degrees.
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)
Bake the dip for 15 minutes, until bubbly. While the dip is baking, cut the thawed rolls in half. 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.
Remove from oven and let cool for ten minutes prior to serving.