Next week we’ll be celebrating Ireland’s patron saint by the wearing of the green, the drinking of the green beer and in this case, the eating of the green! I wonder if St. Patrick would love this incredible spinach dip which is, in itself, a celebration of flavors! This recipe, with its ring of bread rolls around the edges and a yummy dip in the middle is made easy by buying frozen dinner rolls rather than making the bread from scratch. Once baked, the bread easily pulls part to be dipped and dunked into a delectable blend of spinach, cheeses and spices. No Irish luck needed here. Just a straight -forward recipe that will most certainly get your St. Patty’s Day Irish on!

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St. Patty's Day Skillet Spinach Dip

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Ingredients

For the Bread Dough:

• Rhodes Bake N Serve Frozen Dinner Rolls (12 pack)

For the Dip:

• 6 cups loosely packed fresh baby spinach
• 1/2 sweet yellow onion, chopped fine
• 1 tablespoon olive oil
• 2-3 tablespoons melted butter
• 4 ounces cream cheese, softened (1/2 block)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1/2 teaspoon Sriracha or hot sauce
• 1/4 cup freshly grated Parmesan cheese plus 2 tablespoons
• 1/2 cup shredded mozzarella plus 2 tablespoons
• 1 teaspoon salt
• 1 teaspoon pepper

• 1 teaspoon salt
• 1 teaspoon pepper

Servings Ingredients For the Bread Dough: Rhodes Bake N Serve Frozen Dinner Rolls (12 pack) For the Dip: 6 cups loosely packed fresh baby spinach 1/2 sweet yellow onion, chopped fine 1 tablespoon olive oil 2-3 tablespoons melted butter 4 ounces cream cheese, softened (1/2 block) 1/2 cup sour cream 1/4 cup mayonnaise 1 clove garlic, minced 1/2 teaspoon Sriracha or hot sauce 1/4 cup freshly grated Parmesan cheese plus 2 tablespoons 1/2 cup shredded mozzarella plus 2 tablespoons 1 teaspoon salt 1 teaspoon pepper 1 teaspoon salt 1 teaspoon pepper

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Instructions

1. Coat an 8-inch cast-iron or oven safe skillet generously with butter. Find a bowl that is about 5 inches across the top. Spray the outside with cooking spray and place it, top side down, in the center of the skillet. (You can also make a 5 inch in diameter ring with aluminum foil. Spray with cooking spray.) Place frozen dough balls around the edge of the skillet creating a ring of bread rolls. Brush dough balls with melted butter. Cover with plastic wrap and let rise for 20-30 minutes. Make Dip: In a large skillet, heat olive oil. Sauté onion until golden brown. Add fresh spinach and cook for about 4 minutes or until wilted. Remove spinach to a medium large bowl and let cool, about 15 minutes. When cooled, add cream cheese, sour cream, mayonnaise, garlic, hot sauce, 1/4 cup grated Parmesan cheese, 1/2 cup mozzarella, salt and pepper. Mix until well combined. Cover and refrigerate until ready to bake. Pre-heat oven to 375 degrees. Carefully remove bowl from center of skillet. (Bowl can be removed easier by sliding a knife or thin spatula under the bowl.) Spoon the dip mixture into the space where the bowl was, spooning right up to the edge of the dough. Bake for 20 minutes. Sprinkle remainder of parmesan and mozzarella over the top of the spinach mixture and the bread rolls. Return to oven and cook for 10 more minutes or until dip mixture bubbles and rolls are golden brown. Remove from oven. Serve hot or warm. To serve, pull apart dough pieces and dip or dunk into spinach mixture, or use a spoon mixture over pieces of bread.

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