Spinach, Olive and Artichoke Dip

Spinach, Olive and Artichoke Dip
  • Yield: 8 servings
  • Ease of cooking: Easy
    Method of cooking: Baking
  • Prep time: 40 minutes
    Cooking time: 20 minutes


  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • ½ cup sour cream
  • 10 ounces frozen spinach, thawed and squeezed dry
  • ½ cup pitted green olives
  • One 14-ounce can quartered artichoke hearts, drained
  • ½ cup grated mozzarella
  • ½ cup grated Pecorino Romano
  • 1 cup grated Parmesan
  • 1 clove garlic, chopped
  • ¼ teaspoon grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 12 dough balls frozen dinner rolls, such as Rhodes, thawed


  1. Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
  2. In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
  3. Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
  4. Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.
Recipe courtesy of Nancy Fuller