Bridgford Bread and Roll Dough Skillet Spinach & Artichoke Dip - Bridgford Bread and Roll Dough
| 12 pieces | Bridgford Frozen Roll Dough (White or Parkerhouse) or | | 1 loaf | Bridgford Frozen Ready-Dough®* | | ½ pkg.
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Cooking tools:
- Cast iron skillet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Pastry brush
- Oven mitt
Ingredients
- Bridgford Frozen Roll Dough (White or Parkerhouse) or 1 loaf Bridgford Frozen Ready-Dough®*
- ½ pkg. (10 oz.) frozen spinach (thawed and squeezed of excess moisture)
- 4 oz. cream cheese
- ½ cup sour cream (regular or low fat)
- ½ cup mayonnaise (regular or low fat)
- 2 garlic cloves, finely minced
- 1 jar (5.75 oz.) marinated artichokes, drained and chopped fine
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- ½ cup grated mozzarella cheese
- Salt
- pepper
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