Hot Spinach Artichoke Dip with Bread Dippers (in a skillet!)

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Here’s a  warm skillet full of delicious, Creamy Hot Spinach Artichoke Dip, surrounded by baked-in-the-skillet chewy bread – perfect for sharing!

Update: This was originally posted in 2016, and has been updated to improve reader experience

I’m not going to pretend I even know who is playing in the big game happening sometime in the next month… but how about a “super skillet” of dip? I can totally get behind THAT!!

Sports fan or not – who doesn’t love a warm appetizer? Around here, this kind of thing doesn’t last long – it’s devoured pretty fast! All that creamy cheesy spinach artichoke dip, with handy baked-in dippers?! Hello, friend!

Love dip recipes for parties? Try this Skillet Queso or a dessert dip – my Cookie Dough Dip is ALWAYS a winner!

WHY THIS RECIPE WORKS:
I love how it’s an all-in-one kind of thing. You can use frozen bread dough if you’d like (cut some time off the process), but I prefer to make my own using just a stand mixer, and a little time….I hope you enjoy!

SPINACH ARTICHOKE DIP RECIPE INGREDIENTS

• Bread Dough:
  • FLOUR – I use about 2 3/4 cups, but you may need up to 3 cups flour
  • YEAST – active dry or instant yeast
  • SALT
  • MILK – warm – heated to about 114 degrees)
  • BUTTER – 2 Tbs in the dough, and 1 tbs brushed over the top of the rolls before baking.
• Dip
  • BABY SPINACH – (can use frozen spinach if you prefer – but you’ll need to thaw it and squeeze it dry)
  • ARTICHOKE HEARTS – roughly chopped – canned or jarred.
  • CREAM CHEESE – softened, I use full fat cream cheese but you can sub for a lower fat version.
  • SOUR CREAM
  • MAYONNAISE
  • GARLIC – I use fresh minced garlic, but a tsp of garlic powder works well in a pinch
  • SRIRACHA – just a little provides a good kick of flavor. Fee free to use any other hot sauce that you enjoy.
  • PARMESAN CHEESE
  • MOZZARELLA CHEESE 

HOW TO MAKE THE BREAD DIPPERS

1. Add 2 cups of flour to the bowl of a stand mixer fitted with the dough hook. Add salt and combine.
2. Heat milk, til warm but not hot (20 seconds in the microwave works for me) Stir in yeast and let stand a few minutes. Add yeast mixture to a bowl, along with the melted butter.
3. Mix and add additional flour in ¼ cup increments until a smooth dough forms (you may not need all of the flour – I typically use 2 ¾ cups), about 6 -10 minutes.
4. Transfer dough to an oiled bowl. Cover with plastic wrap.
5. Set in a warm place, until the dough doubles, about an hour.

1. Turn dough out onto your lightly floured counter. Divide the dough into 16 equal pieces, and shape into balls.
2. Grease a 10-inch cast-iron skillet, and set a small bowl (to make a space where the dip will go), in the center of the skillet. Arrange the dough around the outside of the skillet, pushing them together as needed until they all fit.
3. Brush dough balls with 1Tbs melted butter.
4. Set the skillet in a warm place, and allow to rise again about 30 minutes.

HOW TO MAKE SPINACH ARTICHOKE DIP

1. Add fresh spinach to a microwave safe bowl with 1 Tbsp of water.
2. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well.
3. In a medium bowl, add the spinach and remaining dip ingredients plus salt and pepper and mix until well blended.
4. Cover and refrigerate until needed.

ASSEMBLE AND BAKE!

1. Heat oven to 375° F
2. Remove bowl from center of skillet.
3. Add the refrigerated dip to the center, and spread until top is even and smooth.
4. Sprinkle top of dip with additional mozzarella/parmesan.
5. Bake 30 minutes, until rolls are golden and the dip is bubbling – if needed – broil top until cheese is brown.
6. Let bread/dip cool for 10 minutes before serving.
7. Devour!

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4.62 from 26 votes

Hot Spinach Artichoke Dip with Bread Dippers (in a skillet!)

Here’s a  warm skillet full of delicious, Creamy Hot Spinach Artichoke Dip, surrounded by baked-in-the-skillet chewy bread – perfect for sharing!

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Suggested Equipment

• Oven safe skillet
• Stand Mixer

Prep: 2 hours

Cook: 30 minutes

Total : 2 hours 30 minutes

Rate

yield: 16 servings

Ingredients

• ▢ Bread Dough:

Bread Dough

• ▢ 2 3/4 cups all purpose flour you may need up to 3 cups
• ▢ 2 tsp instant yeast you may use active dry
• ▢ 1 tsp salt
• ▢ 1 cup milk warm (not hot – about 114 degrees)
• ▢ 3 Tbs butter melted (divided 2 for dough, one for brushing on top of risen rolls)

Dip

• ▢ 4 cups fresh baby spinach fresh
• ▢ ½ cup artichoke hearts roughly chopped
• ▢ 4 oz cream cheese softened
• ▢ ½ cup sour cream
• ▢ ¼ cup mayonnaise
• ▢ 1 clove garlic minced
• ▢ ½ tsp sriracha or any other hot sauce
• ▢ ¼ cup parmesan cheese grated
• ▢ ¼ cup mozzarella grated
• ▢ Salt and pepper

Instructions

• Add 2 cups of flour to the bowl of a stand mixer fitted with the dough hook.
• Add salt and combine.
• Heat milk, til warm but not hot (20 seconds in the microwave works for me)
• Stir in yeast and let stand a few minutes.
• Add yeast mixture to bowl, along with the melted butter.
• Mix and add additional flour in ¼ cup increments until a smooth dough forms (you may not need all of the flour – I typically use 2 ¾ cups)
• Knead until a smooth ball forms, about 6 minutes.
• Transfer dough to an oiled bowl. Cover with plastic wrap. Set in a warm place, until the dough doubles, about an hour

Dip:

• Add fresh spinach to a microwave safe bowl with 1 Tbsp of water.
• Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool.
• Remove from microwave, leave covered and let stand 15 minutes to cool.
• Drain spinach well.
• In a medium bowl, add the spinach and remaining dip ingredients plus salt and pepper and mix until well blended. Cover and refrigerate until needed.

Bread Dough:

• Turn dough out onto your lightly floured counter.
• Divide the dough into 16 equal pieces, and shape into balls.
• Grease a 10-inch cast-iron skillet, and set a small bowl (to make a space where the dip will go), in the center of the skillet
• Arrange the dough around the outside of the skillet, pushing them together as needed until they all fit.
• Brush dough balls with 1Tbs melted butter.
• Set the skillet in a warm place, and allow to rise again, about 30 minutes.

Let’s cook!

• Heat oven to 375° F
• Remove bowl from center of skillet.
• Add the refrigerated dip to the center, and spread until top is even and smooth.
• Sprinkle top of dip with additional mozzarella/parmesan.
• Bake 30 minutes, until rolls are golden and the dip is bubbling – if needed – broil top until cheese is brown.
• Let bread/dip cool for 10 minutes before serving.
• Devour!

Tips & Notes:

You can use premade dough from the frozen section of the grocery store to shave off a little time. Just head straight to the cutting of the dough, and arranging it around the bowl step.

nutrition facts

Calories: 112kcal (6%) Carbohydrates: 2g (1%) Protein: 2g (4%) Fat: 10g (15%) Saturated Fat: 4g (25%) Cholesterol: 22mg (7%) Sodium: 291mg (13%) Potassium: 86mg (2%) Sugar: 1g (1%) Vitamin A: 1040IU (21%) Vitamin C: 4mg (5%) Calcium: 69mg (7%) Iron: 0.3mg (2%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Appetizer

Cuisine:American

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