So I’m not exactly the kind of person who keeps up with any sport, I don’t have a team. I forgot about the Super Bowl until my dad reminded me. But gameday food is kind of the best since it’s all comfort food that’s basically terrible for you but tastes delicious.
Every football game needs dip, so that’s the first of potentially three recipes I’ll be making. Spinach artichoke dip is literally the best, especially when it has shrimp in it. Like many people, I am also a huge fan of Delish food videos. So when I just happened to see their video of spinach artichoke twists, I basically had no choice but to make them! And oh my god, I would eat them every single day if I could. Really, how can you go wrong with bread and three kinds of cheese?
Tips from Experience-ish: Do your best to make each twist about the same size with the same amount of filling to help them all bake evenly. Otherwise, some of them can burn on the bottom while others are a little too pale on top.
Original recipe was found here on delish.com
Spinach Artichoke Dip Twists
- 6 oz cream cheese softened
- 1/4 cup artichoke hearts finely chopped
- 1/2 cup spinach finely chopped
- 1/2 cup shredded mozzarella
- 1/2 cup Parmesan freshly grated
- 2 cloves garlic minced
- red pepper flakes
- salt and pepper
- 1 tube refrigerated pizza crust
- 2 tbsp butter
- 1 tsp garlic powder
Preheat the oven to 400 degrees and line a baking sheet or two (depending on how big they are) with parchment paper.
In a bowl, combine the cream cheese, artichoke hearts, spinach, mozzarella, Parmesan, garlic and red pepper flakes. Season with salt and pepper.
On the prepared baking sheet, press the pizza dough into a rectangle. Spread the cream cheese mixture on the dough, leaving about 1/4-inch border around the edges.
Fold the dough in half. Press to seal and pinch the edges closed. Cut the dough into strips and twist each one. Spread them out on the baking sheet so there's about an inch between each one.
Melt the butter in the microwave, then stir in the garlic powder and a little bit of extra Parmesan. Brush the twists with the mixture.
Bake until golden, 15-20 minutes. Serve warm.