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very easy
Prep Time
15 mins
Total Time
1 h


2 cups
packed baby spinach
500 mL
4 oz
brick-style plain cream cheese, room temperature
125 g
1/2 cup
sour cream
125 mL
3/4 cup
shredded Gouda (2 1/2 oz/ 70 g), divided
175 mL
1/2 cup
chopped marinated artichokes
125 mL
clove garlic, minced
1/4 tsp
cracked black pepper
1 mL
pinch chili flakes
1 pkg
refrigerated ready-to-bake pizza dough (or bagged fresh pizza dough)
391 g
1 tbsp
olive oil
15 mL


Step 1

Preheat oven to 190°C (375°F). Place spinach in microwaveable bowl. Cover and heat on HIGH 1 to 2 min., until leaves wilt. Cool. Squeeze out excess moisture from spinach. Set aside.

Step 2

Beat together cream cheese and sour cream until smooth. Stir in wilted spinach, ½ cup (125 mL) Gouda, artichokes, garlic, pepper and chili flakes; set aside.

Step 3

Remove pizza dough from can; unravel the sheet of dough. Cut into 12 portions; roll each into a ball. Arrange dough balls along inside edge of 10 in. (25 cm) metal or ceramic pie dish. Spoon cream cheese dip into centre of dish. Sprinkle dip with remaining Gouda. Brush tops of dough balls with oil.

Step 4

Bake 18 to 22 min. until dip is bubbly and rolls are golden brown. Let stand 10 min. before serving.


The cream cheese dip can be prepared the day before it is baked with the dough.
Enjoy any leftover dip with tortilla chips or toss with hot pasta for a quick sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
9 g
Saturated Fat:
4 g
17 g
1 g
3 g
25 mg
6 g
350 mg
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