Sheet Pan Dips 4-in-1

Recipe from All Recipes Holiday 2025 found here.

 

 

16 portions frozen white roll dough, such as Rhode’s®
2 tablespoons butter, melted

Dips: Bacon-Cheddar Dip, Cranberry-Jalapeño Dip, Spinach-Artichoke Dip, and Pecan Pie Dip

Line a 13x18" rimmed baking sheet with parchment paper. Coat parchment with cooking spray. Arrange frozen dough portions 2 inches apart on prepared baking sheet. Cover rolls loosely with plastic wrap coated with cooking spray. Thaw in refrigerator overnight, at least 8 hours.

Cut each dough portion into quarters, taking care not to deflate as much as possible. Arrange dough pieces, just touching, along outside edges of pan, then lengthwise through center, and then crosswise through center, to create 4 even sections. Cover again with plastic wrap and let rise at room temperature while preparing the dips, about 1 hour, if dips are already assembled.

Preheat the oven to 350° F. Uncover dough and brush tops with melted butter (tip, below). Add dips to quadrants in pan, spreading evenly.
 

Recipe Tip
Flavor Boost: After brushing rolls with butter, sprinkle rolls near savory dips with flaky salt. Sprinkle rolls near Pecan Pie Dip with brown sugar.

Bake in the preheated oven until rolls are golden brown and dips are bubbly, 25 to 30 minutes. An instant-read thermometer inserted into center of Pecan Pie Dip should register 200°F. Top with garnishes.

Dips:

Bacon-Cheddar Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/4 cup mayonnaise; and 1 teaspoon cayenne pepper hot sauce (such as Frank’s RedHot®) in a bowl with an electric mixer at medium speed until smooth. Fold in 6 slices bacon, crisp-cooked and crumbled; 3/4 cup shredded sharp Cheddar cheese; 1/4 cup chopped green onion; and 1 tablespoon dry ranch dressing mix until combined. When ready to bake, add dip to a quadrant and top with 1/4 cup shredded sharp Cheddar cheese. Bake as directed. Garnish with additional green onions.

Cranberry-Jalapeño Dip: Combine ½ cup dried cranberries and ½ cup boiling water in a small heatproof bowl. Let stand until cranberries are plump, about 5 minutes; drain. Meanwhile, beat together 1 (8 ounce) package cream cheese, softened; 1 tablespoon pure maple syrup; and 1 tablespoon fresh lime juice in a medium bowl with an electric mixer at medium speed until smooth. Fold in the plumped cranberries; 3/4 cup shredded Gruyère cheese; 1/2 cup drained sliced pickled jalapeños, chopped; and 1/4 cup finely chopped red onion. When ready to bake, add dip to a quadrant and bake as directed. Garnish with additional pickled jalapeños.

Spinach-Artichoke Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/2 cup shredded Italian-blend cheese; and 1/4 cup mayonnaise in a medium bowl with an electric mixer at medium speed until smooth. Drain artichokes from 1 (6-ounce) jar marinated artichoke hearts, reserving marinade. Chop artichokes. Add chopped artichokes; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1/4 teaspoon salt; and 1 to 2 tablespoons reserved marinade to the cream cheese mixture; gently fold until combined. When ready to bake, add dip to a quadrant and top with 1/4 cup shredded Italian-blend cheese. Bake as directed. Garnish with crushed red pepper.

Pecan Pie Dip: Beat together 1 (8 ounce) package cream cheese, softened; 3/4 cup powdered sugar, and 1 egg in a medium bowl with an electric mixer at medium speed until smooth and fluffy. In another medium bowl, stir together 3/4 cup toasted pecans, chopped; 1/2 cup packed brown sugar; 1/4 cup light corn syrup; 3 tablespoons butter, melted; 1 teaspoon vanilla extract, and 1/4 teaspoon salt. When ready to bake, add cream cheese mixture to a quadrant and top with pecan mixture. Bake as directed.