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Warm Spinach & Artichoke Dip with Skillet Bread

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

Warm Spinach Artichoke Dip with Skillet Bread

I’m not going to pretend I even know who is playing in the big game happening this weekend… but how about a “super skillet” of dip? I wanted to make use of a new cast iron skillet I got, and really – who doesn’t love a warm appetizer? Around here, this kind of thing doesn’t last long – it’s devoured pretty fast!

A warm skillet with creamy Spinach & Artichoke Dip, chewy bread #appetizer #recipe 

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All that dip, with handy baked in dippers?! Hello, friend! The Husband was delighted when I pulled this out of the oven – and so were the boys. I already suspected it was fabulous, but when we gathered around the table, each grabbing for a roll, pulling it through the warm cheesy center… and devouring… then fighting for another piece… I knew for sure that it was a winner! 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…. Hope you enjoy!

 

Spinach Artichoke Dip with Skillet Bread - a warm skillet full of delicious, creamy Spinach and Artichoke Dip, surrounded by baked-in-the-skillet chewy bread - perfect for sharing!

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Warm Spinach Artichoke Dip with Skillet Bread
4.75 from 4 votes
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Warm Spinach & Artichoke Dip with Skillet Bread

Course Appetizer
Author Kylee

Ingredients

  • Bread Dough:
  • 2 3/4 to 3 cups all-purpose flour
  • 2 tsp active dry or instant yeast
  • 1 tsp salt
  • 1 cup milk warm (not hot)
  • 3 Tbsp butter melted (divided 2 for dough, one for brushing on top of risen rolls)
  • Dip
  • 4 cups fresh baby spinach
  • 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
  • To serve:
  • 1 Tbs fresh parsley chopped

Directions

  1. Bread Dough:
  2. Add 2 cups of flour to the bowl of a stand mixer fitted with the dough hook.
  3. Add salt and combine.
  4. Heat milk, til warm but not hot (20 seconds in the microwave works for me)
  5. Stir in yeast and let stand a few minutes.
  6. Add yeast mixture to bowl, along with the melted butter.
  7. 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)
  8. Knead until a smooth ball forms, about 6 minutes.
  9. Transfer dough to an oiled bowl. Cover with plastic wrap. Set in a warm place, until the dough doubles, about an hour
  10. Dip:
  11. Add fresh spinach to a microwave safe bowl with 1 Tbsp of water.
  12. Cover tightly with plastic wrap and microwave on high for 1 minute.
  13. Remove from microwave, leave covered and let stand 15 minutes to cool.
  14. Drain spinach well.
  15. 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.
  16. Bread Dough:
  17. Turn dough out onto your lightly floured counter.
  18. Divide the dough into 16 equal pieces, and shape into balls.
  19. 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
  20. Arrange the dough around the outside of the skillet, pushing them together as needed until they all fit.
  21. Brush dough balls with 1Tbs melted butter.
  22. Set the skillet in a warm place, and allow to rise again, about 30 minutes.
  23. Let's cook!
  24. Heat oven to 375° F
  25. Remove bowl from center of skillet.
  26. Add the refrigerated dip to the center, and spread until even
  27. Sprinkle top of dip with additional mozzarella/Parmesan.
  28. Bake 30 minutes, until rolls are golden and the dip is bubbling - if needed - broil top until cheese is brown.
  29. Let bread/dip cool for 10 minutes before serving, then sprinkle with parsley.
  30. Devour

Recipe 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.

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