Cheesy Spinach Artichoke Bread and Dip

Instructions

1. Place frozen bread dough on a greased parchment-lined baking sheet. Flip to grease top. Cover and thaw according to package directions.
2. Heat oven to 350°F.
3. Melt butter in a large skillet over medium heat. Add spinach and garlic; cook and stir until spinach is wilted. Cool completely.
4. Combine the mayonnaise, sour cream, parsley, salt, pepper and red pepper flakes in a large bowl. Stir in artichoke hearts and spinach mixture. Cover and refrigerate 1 1/4 cups spinach artichoke dip for serving.
5. Roll out dough on a lightly floured surface into a 16 x 10-inch rectangle. Spread remaining spinach artichoke dip on dough to within 1/2 inch of edges. Sprinkle with gouda.
6. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Cut dough in half lengthwise. Rotate dough halves out to expose the filling.
7. Starting at one end, twist one rope. Coil rope on a parchment-lined baking sheet. Twist the second rope. Pinch ends to attach the second rope; continue to coil the rope tightly. Tuck the outer end under the coil. Brush dough with egg wash.
8. Bake for 35-40 minutes or until golden brown and a thermometer inserted into bread reads 200°F. Garnish with parsley. Let stand for 10 minutes before removing to a serving platter. Serve with reserved spinach artichoke dip.