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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!

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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!
Warm Spinach Artichoke Dip with Skillet Bread

Warm Spinach & Artichoke Dip with Skillet Bread

Here's a  warm skillet full of delicious, creamy Spinach & Artichoke Dip, surrounded by baked-in-the-skillet chewy bread - perfect for sharing!
5 from 1 vote
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Course: Appetizer
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 16 servings
Calories: 112kcal
Author: Kylee Cooks
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

Ingredients

  • Bread Dough:
  • 2 3/4 to 3 cups 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

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.
  • 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 even
  • 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, then sprinkle with parsley.
  • Devour!

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

Calories: 112kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 291mg | Potassium: 86mg | Sugar: 1g | Vitamin A: 1040IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 0.3mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

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Comments

  15. Oh my gosh I am drooling over here, the dipable bread and artichoke dip is a wonderful combo. P.S: I love how the entire procedure is described through a few simple photo clicks 🙂

    Reply

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