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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
- 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 a 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), about 6 -10 minutes.
- Transfer dough to an oiled bowl. Cover with plastic wrap.
- Set in a warm place, until the dough doubles, about an hour.
- 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.
HOW TO MAKE SPINACH ARTICHOKE 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.
ASSEMBLE AND BAKE!
- 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!
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Hot Spinach Artichoke Dip with Bread Dippers (in a skillet!)
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 Tbsp 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:
nutrition facts
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.
