Spinach Artichoke Dip Rolls are a delightful appetizer combining creamy spinach and artichoke dip flavors wrapped in flaky puff pastry. They are a crowd-pleaser at parties and a perfect savory snack. Each bite bursts with flavors that are both rich and comforting, making them a must-have at any gathering. Let’s dive into the world of these irresistible rolls!

Why You’ll Love This Spinach Artichoke Dip Rolls

These Spinach Artichoke Dip Rolls are not just delicious; they offer numerous reasons to love them! First, they are easy to prepare, making them perfect for busy weeknights or last-minute gatherings. Second, they are vegetarian-friendly, appealing to a wide audience. Third, the combination of creamy cheeses and savory spinach creates a flavor explosion in every bite. Fourth, they can be made ahead of time, allowing you to enjoy stress-free entertaining. Fifth, these rolls can be served warm or at room temperature, making them versatile. Lastly, they are a fantastic way to sneak some greens into your diet without compromising on taste. With a touch of red pepper flakes, you can even add a hint of spice!

Ingredients for Spinach Artichoke Dip Rolls

Gather these items:

1 lb. frozen spinach, thawed and drained
1 cup chopped marinated artichoke hearts (about 6 oz. drained)
1 cup shredded Parmesan cheese
1/2 cup shredded Gruyère cheese
1/2 cup shredded white cheddar cheese
3 cloves garlic, grated or finely chopped
2 oz. cream cheese, at room temperature
Zest of 1 lemon (optional)
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1 large egg
2 tbsp. heavy cream
1 (17-oz.) package puff pastry, thawed
All-purpose flour, for dusting
2 tbsp. everything bagel seasoning or toasted sesame seeds

How to Make Spinach Artichoke Dip Rolls Step-by-Step

Step 1: In a large bowl, combine the thawed and drained spinach with chopped marinated artichoke hearts, Parmesan, Gruyère, cheddar, grated garlic, cream cheese, optional lemon zest, crushed red pepper flakes, and kosher salt. Mix thoroughly until well combined into a creamy filling.
Step 2: In a small bowl, whisk together the egg and heavy cream to make an egg wash. Lightly dust a clean surface with all-purpose flour, then roll out both sheets of thawed puff pastry to form 10″ x 10″ squares each. Cut each square in half to make two rectangles, totaling four rectangles.
Step 3: With the longer edge of a rectangle facing you, pierce the dough all over with a fork to prevent puffing too much. Spoon one-quarter of the spinach mixture into a line along the edge closest to you. Brush the opposite edge with egg wash, then tightly roll the dough away from you, enclosing the filling. Use a fork to gently crimp the edge to seal. Repeat with remaining pastry and filling to create four logs. Transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to firm up.
Step 4: Preheat your oven to 425°F and position a rack in the center. Slice each log into 4 pieces, giving you 16 rolls in total. Brush the tops of each piece with the remaining egg wash, then sprinkle generously with everything bagel seasoning or toasted sesame seeds.
Step 5: Place the rolls on the baking sheet and bake in the preheated oven until the puff pastry is golden brown and crispy, about 25 minutes. Remove from oven and let cool slightly before serving.

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Pro Tips for the Best Spinach Artichoke Dip Rolls

Keep these in mind:

These rolls are perfect for parties or as a savory snack.
Adjust the amount of crushed red pepper flakes to your spice preference.
Freezing the logs helps maintain their shape while baking.
For extra flavor, consider adding some cooked bacon or sausage to the filling.

Best Ways to Serve Spinach Artichoke Dip Rolls

These rolls can be served in various delightful ways. Pair them with a tangy dipping sauce like ranch or marinara for an extra kick. They can also complement a cheese platter beautifully, making them a fantastic addition to any Spinach Artichoke Appetizer Rolls spread. For a complete meal, serve them alongside a fresh salad or a bowl of soup.

How to Store and Reheat Spinach Artichoke Dip Rolls

To store your delicious rolls, place them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a preheated oven at 350°F for about 10 minutes until heated through. This method preserves the crispiness of the puff pastry. These rolls are also great for meal prep!

Frequently Asked Questions About Spinach Artichoke Dip Rolls

What’s the secret to perfect Spinach Artichoke Dip Rolls?

The secret lies in adequately draining the spinach to prevent sogginess. Make sure to squeeze out as much moisture as possible, ensuring a crispy puff pastry that holds up well!

Can I make Spinach Artichoke Dip Rolls ahead of time?

Absolutely! You can prepare the rolls, freeze them, and bake them straight from the freezer when you’re ready. This makes them an excellent option for parties and gatherings.

How do I avoid common mistakes with Spinach Artichoke Dip Rolls?

One common mistake is overfilling the rolls, which can cause them to burst open during baking. Stick to the recommended amounts and ensure the edges are sealed well.

Variations of Spinach Artichoke Dip Rolls You Can Try

To mix things up, consider these variations: for a twist, try adding crumbled feta for a Mediterranean flair. You can also experiment with different cheeses like mozzarella for a gooey texture. For a spicy kick, add jalapeños to the filling. Lastly, make them gluten-free with gluten-free puff pastry options.

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For additional insights on the health benefits of spinach, you can refer to this Healthline article. It provides a comprehensive overview of why incorporating spinach into your diet is beneficial.

Irresistible Spinach Artichoke Dip Rolls to Delight You

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These Spinach Dip Rolls are a delightful appetizer combining creamy spinach and artichoke dip flavors wrapped in flaky puff pastry.

Author: Olivia
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 16 rolls 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 lb. frozen spinach, thawed and drained
1 cup chopped marinated artichoke hearts (about 6 oz. drained)
1 cup shredded Parmesan cheese
1/2 cup shredded Gruyère cheese
1/2 cup shredded white cheddar cheese
3 cloves garlic, grated or finely chopped
2 oz. cream cheese, at room temperature
Zest of 1 lemon (optional)
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1 large egg
2 tbsp. heavy cream
1 (17-oz.) package puff pastry, thawed
All-purpose flour, for dusting
2 tbsp. everything bagel seasoning or toasted sesame seeds

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Instructions

In a large bowl, combine the thawed and drained spinach with chopped marinated artichoke hearts, Parmesan, Gruyère, cheddar, grated garlic, cream cheese, optional lemon zest, crushed red pepper flakes, and kosher salt. Mix thoroughly until well combined into a creamy filling.
In a small bowl, whisk together the egg and heavy cream to make an egg wash. Lightly dust a clean surface with all-purpose flour, then roll out both sheets of thawed puff pastry to form 10″ x 10″ squares each. Cut each square in half to make two rectangles, totaling four rectangles.
With the longer edge of a rectangle facing you, pierce the dough all over with a fork to prevent puffing too much. Spoon one-quarter of the spinach mixture into a line along the edge closest to you. Brush the opposite edge with egg wash, then tightly roll the dough away from you, enclosing the filling. Use a fork to gently crimp the edge to seal. Repeat with remaining pastry and filling to create four logs. Transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to firm up.
Preheat your oven to 425°F and position a rack in the center. Slice each log into 4 pieces, giving you 16 rolls in total. Brush the tops of each piece with the remaining egg wash, then sprinkle generously with everything bagel seasoning or toasted sesame seeds.
Place the rolls on the baking sheet and bake in the preheated oven until the puff pastry is golden brown and crispy, about 25 minutes. Remove from oven and let cool slightly before serving.