Skillet Bread with Creamy Artichoke Dip - Cast Iron Skillet

PAM spray 

1 (14 ounce) can artichoke hearts

2 cups fresh baby spinach

½ teaspoon garlic powder 

1 Tablespoon fresh parsley 

2 teaspoons red chili flakes 

¼ cup mayonnaise 

Salt and pepper 

2 Tablespoons extra virgin olive oil 

14 dinner rolls, frozen 

½ cup butter, unsalted 

8 ounces cream cheese

1 cup mozzarella cheese 

½ cup Parmesan cheese 

½ cup sour cream 

Place a small bowl upside down in a 12 inch cast iron skillet, spray around bowl and sides of skillet with PAM spray. Place frozen dinner rolls around the bowl inside the skillet. Cover with a towel and place in a warm area to rest and rise for 1 hour. In another skillet, heat oil. Add spinach and artichoke hearts. Cook and toss until spinach is soft. Add cream cheese, sour cream, mayonnaise, mozzarella cheese, salt and pepper. Mix. Remove bowl from skillet. Pour the dip in the center of the rolls in the skillet. Melt butter and add parsley and red chili flakes. Brush on the top of rolls. Sprinkle the top with Parmesan cheese and bake at 350 for 20-25 minutes.