Warm Skillet Bread with Spinach Artichoke Dip

Warm, gooey, creamy, cheesy……just a few of the adjectives I can think of for this delicious and impressive looking appetizer.  I loved the spinach artichoke dip itself, but serving with this warm homemade bread  really put it over the top.  While you certainly can use frozen bread dough for convenience, do give this homemade dough a try.  It really wasn’t difficult to make.  The bread becomes little soft pillows of perfection.  So good!

Food pics 048Food pics 024Here is how mine looked with the bowl in the center.  The purpose of that is just to keep the dough balls in a ring while they are rising for the second time.

Food pics 033My bowl removed easily, leaving room for this delicious spinach artichoke dip.  I think you could do a various dips in this recipe that would taste great with the bread.

Food pics 050

Ingredients:

Bread Dough: (or use one loaf of frozen bread dough, thawed)

  • 2 3/4 – 3 cups all-purpose flour
  • 2 1/2 teaspoon yeast
  • 1 teaspoon salt
  • 3-4 tablespoons sugar
  • 1 cup milk, warmed but not hot
  • 2 tablespoon vegetable oil or melted butter

Artichoke Spinach Dip:

  • 4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
  • 2/3 cup artichokes, chopped
  • 4 ounce cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon Sriracha sauce (or any “hot sauce” you like)
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup pepper jack cheese
  • Salt and pepper

Directions:

For making bread dough: (If using frozen dough, skip ahead to make the dip and then cutting/shaping dough)

Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook.

Add salt and combine.

Warm milk to lukewarm.

Stir in yeast and sugar. Let it stand a few minutes.

Add yeast mixture to bowl, along with the vegetable oil or melted butter.

Mix and add additional flour in 1/4 cup increments until a smooth dough forms.

Knead until smooth.

Transfer dough to an oiled bowl.

Cover with plastic wrap and let rise until doubled, about 1 hour.

To make dip:

Place fresh spinach in a bowl with 1 tablespoon 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 and add to a medium bowl.

Add the remaining dip ingredients and mix until well combined.

Cover and refrigerate until needed.

Cutting/shaping dough:

Turn dough out onto a lightly floured cutting board.

Using a sharp knife or bench scraper, cut the dough into 16 equal pieces.

Shape each piece into a ball by pinching the edges together underneath.

Generously butter an 8-inch cast-iron skillet. (Mine is larger & it still worked fine).

Find a bowl that is about 5 1/2-inches (mine was a little bigger) across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet.

Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit.

Brush dough balls generously with melted butter.

Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.

Pre-heat oven to 375° F. with rack in center of oven.

Remove bowl from center of skillet.

Spoon prepared dip into the center space, pushing it right up to the edge of the dough.

Sprinkle top of dip with additional cheese and sprinkle grated Parmesan on top of bread dough.

Bake in the pre-heated oven for about 30 minutes, until rolls are golden and the dip is bubbly.

To slightly brown the top, place in the broiler for a short time.  ( I forgot this step when I made it).

Adapted from:  www.seasonsandsuppers.com

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