Make this amazing artichoke dip with garlic knots in a single pot!
For the garlic knots-
2 12 0z. tubes crescent roll dough, formed into 16 balls
2 tablespoons garlic powder
2 tablespoons grated parmesan, or to taste
1/4 cup olive oil
For the dip-
8 ounces cream cheese, room temperature
1 cup (10 ounces) chopped jarred artichoke hearts
1 cup chopped frozen spinach, defrosted and drained
1/2 cup grated parmesan
1/2 cup shredded mozzarella
1/4 cup sour cream
1 clove of garlic, minced fine
2 tablespoons chopped Italian parsley
Preheat oven to 350°F. Grease a 12 or 13-inch cast iron skillet.
Form each crescent roll triangle into a ball. Line the balls dough along the edges of the pan forming a ring. You should have 16 balls in total.
Combine the dip in a bowl, add the dip to the center of the pan, inside the ring of dough. Brush the tops of the dough with olive oil. Sprinkle garlic powder and Parmesan cheese over each ball of dough.
Bake for 20-25 minutes until the bread is browned and the dip is bubbly.
Allow to rest 5 minutes, and then serve warm!