Spinach and artichoke dip in a bread wreath

Ingredients for 4 servings:

• 1 pack of bread dough from the refrigerated section
• 1 jar artichoke hearts in vinegar or oil, approx. 300 ml
• 50 g Cheddar cheese, grated
• 50 g Gouda, grated
• 150 g cream cheese
• 150 g sour cream
• some leaf spinach, frozen
• salt and pepper
• some olive oil
• 1 clove(s) garlic
• some chili powder
• some Parmesan or Gouda, grated for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Party food, unusual, finger food

Preheat the oven to 190°C (fan oven). Meanwhile, cut each dough portion in half, roll into small balls, and place them in a round baking dish in the shape of a ring. For the dip, put the grated cheese, sour cream, and cream cheese in a bowl. Thaw the spinach (I used frozen spinach) in a small saucepan. Drain off any excess water after thawing. Then add the spinach and artichoke hearts to the bowl and mix well. Pour the cheese, spinach, and artichoke mixture into the center of the baking dish. The mixture can also be higher than the dough pieces. Brush the ring with a little olive oil to ensure it is nice and moist and browned. Sprinkle some Parmesan or Gouda cheese over the cheese, spinach, and artichoke mixture and bake for about 20-25 minutes. Remove the baking dish from the oven as soon as the wreath and the dip are golden brown. Let everything cool down a bit so that no one burns their fingers.