Spinach Dip Rolls with Artichoke and Cheese Recipe

I absolutely love this Spinach Dip Rolls with Artichoke and Cheese Recipe because it’s a total crowd-pleaser that feels fancy but is surprisingly easy to make. Whenever I’m hosting a casual get-together or just want a cozy snack, I reach for this recipe because it’s cheesy, crispy, and packed with that rich spinach-artichoke flavor we all crave. Plus, using puff pastry makes it almost foolproof, which is a big win in my book.

You’ll find that these rolls are perfect for everything from holiday parties to weeknight appetizers. The combination of cheeses with marinated artichokes and spinach is irresistible — and the best part? You can prep them ahead of time, pop them in the freezer, and bake whenever you need a hot, fresh bite. This Spinach Dip Rolls with Artichoke and Cheese Recipe has definitely become one of my go-to recipes for impressing guests without stress.

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Ingredients You’ll Need

All these ingredients come together like a dream, creating that classic spinach-artichoke dip flavor inside a golden, flaky roll. Each one plays a key role — from the tang of Parmesan to the creaminess of cream cheese — so try to use fresh or quality versions for the best results.

• Frozen spinach: Make sure it’s fully thawed and well-drained so the dough doesn’t get soggy.
• Marinated artichoke hearts: Choose the ones packed in brine or marinade for the best flavor punch.
• Parmesan: Freshly shredded Parmesan adds sharpness — pre-grated just won’t have the same impact.
• Gruyère: This cheese melts beautifully and adds a subtle nuttiness.
• White cheddar: For that creamy, slightly sharp bite that balances the cheeses.
• Garlic: Fresh grated or finely chopped imparts that signature savory depth.
• Cream cheese: Softened to room temp, it creates the smooth base that holds everything together.
• Lemon zest (optional): Adds a fresh brightness that I really love, but you can skip it if you prefer.
• Crushed red pepper flakes: A subtle heat that perks up the filling without overpowering.
• Kosher salt: Essential for seasoning — don’t leave it out!
• Large egg: Mixed with cream for the egg wash to get that beautifully shiny, golden crust.
• Heavy cream: For richness in the egg wash, helps browning.
• All-purpose flour: Used for dusting the surface while rolling out the pastry.
• Puff pastry sheets: Thawed and handled gently to keep them flaky and light.
• Everything bagel seasoning or toasted sesame seeds: The perfect finishing touch for extra crunch and flavor.

Variations

I love how versatile this Spinach Dip Rolls with Artichoke and Cheese Recipe is — feel free to personalize it with whatever cheeses or add-ins you have on hand. I’ve tried a few tweaks over the years and would encourage you to experiment to find your personal favorite version.

• Cheese Swap: Once, I swapped Gruyère for mozzarella when I ran out, and it was still creamy but milder in flavor.
• Spicy Kick: Adding a pinch of smoked paprika or cayenne gives these rolls a smoky heat that’s surprising and delicious.
• Greens Variation: I’ve made these with kale or chard instead of spinach for a heartier texture—and I liked the earthiness it added.
• Vegan Version: Use vegan cream cheese and cheese substitutes, plus a flax egg for brushing the dough, to make this plant-based friendly.

How to Make Spinach Dip Rolls with Artichoke and Cheese Recipe

Step 1: Mix the Flavorful Filling

Start by combining your thawed, well-drained spinach with chopped marinated artichoke hearts in a large bowl. Then, add all your shredded cheeses, grated garlic, softened cream cheese, lemon zest if using, red pepper flakes, and kosher salt. I love mixing this by hand because it lets me feel the texture and know when everything is evenly distributed. The cream cheese helps bind the filling so it won’t fall apart when baking.

Step 2: Prepare and Cut the Puff Pastry

On a lightly floured surface, roll each puff pastry sheet to about a 10″ x 10″ square—this makes the dough a little thinner and easier to roll with filling. Then, cut each square in half to create two rectangles. Make sure to work quickly so the dough doesn’t get too warm. Before filling, pierce the dough all over with a fork to prevent bubbling during baking.

Step 3: Roll Up the Loaded Dough

Place one-quarter of the spinach mixture in a rope along the long edge of the dough closest to you. Now here’s a trick I discovered: brushing the far edge with egg wash before rolling helps the dough seal nicely. Roll away from you, keeping it tight around the filling. Use a fork to gently crimp along the edge to seal the roll—this helps keep everything inside during baking. Repeat with the rest to get four logs total, then transfer to a parchment-lined baking sheet and freeze for about 20 minutes to firm up before slicing.

Step 4: Slice and Brush Before Baking

Preheat your oven to 425°F and arrange the rack in the center. Slice each chilled roll into four equal pieces—these little logs are perfect bite-sized appetizers. Place them cut-side down on the baking sheet, then brush each piece generously with egg wash. Finally, sprinkle everything bagel seasoning or toasted sesame seeds on top for that irresistible pop of flavor and texture.

Step 5: Bake Until Golden and Delicious

Bake for about 25 minutes or until the dough is puffed and a beautiful golden brown. You’ll want to peek around the 20-minute mark just to ensure they’re not browning too quickly. Let them cool slightly before serving — the filling will be hot and luscious! When I first tried this, waiting those few minutes was tough because the aroma is so tempting.

How to Serve Spinach Dip Rolls with Artichoke and Cheese Recipe

Garnishes

I like to keep garnishes simple since the rolls are already packed with flavor. A light sprinkle of fresh chopped parsley or chives adds just enough freshness and pretty color. Sometimes, I serve them with a small bowl of sour cream or a tangy yogurt dip on the side — it’s a hit every time.

Side Dishes

These rolls pair wonderfully with a crisp green salad or a bowl of tomato soup for a comforting combo. If you’re serving at a party, I often include them alongside a charcuterie board where they add a warm, melty option to the mix. They also make a great accompaniment to roasted veggies or grilled chicken for a light meal.

Creative Ways to Present

For special occasions, I’ve arranged these spinach dip rolls in a circle on a large platter with a small bowl of dipping sauce in the center—it looks inviting and encourages sharing. Another fun trick is to alternate sprinkled bagel seasoning with sesame seeds or everything seasoning for a beautiful, varied appearance. You can even skewer the rolls with toothpicks for easy grab-and-go bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftover rolls in an airtight container in the refrigerator for up to 3 days. When cooling them, I let them come to room temperature before sealing so they don’t get soggy. Reheating works best as a quick toasty snack.

Freezing

One of my favorite parts about this Spinach Dip Rolls with Artichoke and Cheese Recipe is how freezer-friendly it is. I freeze the unbaked rolls after assembling them, which means I can bake fresh, hot bites whenever guests pop by. Just freeze wrapped well on a parchment-lined tray, then transfer to a freezer bag once solid. They keep great for up to 3 months.

Reheating

To reheat, I pop the rolls back into a 375°F oven for about 10–15 minutes until heated through and crispy again. Avoid microwaving if possible, since the pastry softens and loses that beautiful crunch. If you’re in a hurry, a toaster oven is a good option for reheating individual portions.

FAQs

Final Thoughts

This Spinach Dip Rolls with Artichoke and Cheese Recipe feels like a special treat every time I make it, but it’s so easy that it’s become part of my regular rotation too. I love sharing it with friends because it’s a guaranteed hit — fun to eat and bursting with flavor. If you want a warm, cheesy appetizer or snack that’s a little bit indulgent but totally doable, give these rolls a try. I promise you’ll keep coming back to this recipe once you see how effortlessly delicious they are!

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