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Florentine Artichoke Pull Aparts

Florentine Artichoke Pull Aparts are a twist on classic Florentine Artichoke Dip. Serve this creamy dip baked on top of rolls making delightful pull-aparts.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 18
Calories 222kcal
Author Sandra

Ingredients

  • 18 Rhodes Rolls
  • 10 ounce package frozen spinach prepared
  • 13 ounce jar marinated artichoke hearts chopped and drained
  • 12 ounces cream cheese
  • 1 cup freshly grated parmesan
  • 1/2 cup mayonnaise
  • 3 large garlic cloves minced
  • 2 tablespoon lemon juice

Instructions

  • Spray spring-form pan with cooking spray and place 18 Rhodes rolls in the pan, 11 on the outside on the pan, 6 as the middle ring and one in the center of the pan. Cover with a kitchen towel and set aside and let the rolls rise, 1 to 1 1/2 hours.
  • Using a pair of kitchen or regular sharp pointed scissors cut each roll in half. Then cut each half, like a crisscross cut, you then should have quarters. You will want to do this as the rolls spread out a bit.
    Florentine_Artichoke_PullAparts_03
  • Once you have quartered each roll, replace towel and let it continue to rise for another 1 1/2 hours. About 30 minutes before the rolls are done rising, make Florentine Artichoke Dip.
  • Preheat oven to 350 degrees.
  • Drain spinach, press between layers or paper towel to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan, mayonnaise, garlic, and lemon juice in a medium mixing bowl and stir until well combined. 
  • Divide dip in half, leaving half of the mixture in the mixing bowl and the other half in a small oven safe bowl. Set the small bowl aside.
  • Place the remaining dip over the rolls, I like to use a tablespoon and place a dollop in the center of each roll, once I have done that I place the remaining mixture from the mixing bowl, in between the rolls. It should almost cover all the rolls, with a layer 1/2 inch thick of the dip.
  • Place in preheated oven, along with the small bowl of remaining dip and bake for 35 minutes.
  • Remove from oven let it cool for about 5 minutes, then remove outer ring of the spring-form pan and serve. Be sure to serve with the remaining dip on the side, for those who love extra dip! 

Notes

Florentine Artichoke dip from my friend Kelin Queen
FIND THE COMPLETE RECIPE WITH DIRECTIONS AND PHOTO TUTORIAL HERE

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 535mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2210IU | Vitamin C: 5.9mg | Calcium: 191mg | Iron: 2.1mg