Warm Skillet Bread and Artichoke Spinach Dip
This homemade take on restaurant-style spinach and artichoke dip will amaze you, because of how easy and flavourful it is. Unlike the restaurant dips, however, this artichoke spinach dip recipe involves baking pull apart bread in the same pan as the dip, making it the perfect one-pan appetizer. Where restaurant dips are usually served with chips or pieces of pita, this is one of the best dip recipes because you get to indulge in warm homemade bread alongside the piping hot spinach and artichoke sauce. This spinach dip recipe will be the perfect mouth-watering addition to any holiday table and special occasion that it is sure to be bookmarked in your line-up of entertaining dishes.
If you are a novice to oven baked bread, Jennifer, the author of Seasons and Suppers recipe blog, gives you the option of following her homemade bread dough recipe or using the store-bought frozen dough. The store-bought dough is ideal if you are short on time and don’t want to wait very long to create your appetizer, but there is something about homemade that is infinitely better. Jennifer’s bread recipe is prepared with classic methods of combining flour with salt, warm milk, yeast, and melted butter. One the entire dough is mixed it has to sit for at least an hour, which is crucial to how much the dough will rise in the oven, as well as the finished texture. Since you allow the dough to rest, it will bake to a much fluffier crumb than if it weren’t allowed to sit at all. Since the bread is an integral part of this skillet recipe, following Jennifer’s methods are important.
This three-cheese dip recipe involves cream cheese for texture, parmesan for its salty nuttiness, and mozzarella for its ability to melt over the top of the dip. Yes, this is an incredibly indulgent dish, but if it is for a special occasion, it is worthwhile having something delicious to snack on. If you are concerned about the amount of fat this cheese-laden recipe may have, feel free to substitute the cream cheese, mayonnaise, and sour cream with lower fat versions. The taste may not be quite the same as the full-fat varieties, but this appetizer recipe shouldn’t be any less delicious. In fact, the most important ingredients in this appetizer are the spinach and artichokes, so as long as they shine and the dip is thick enough to pick up with the bread bites, you will be fine.
Since this spinach recipe goes in the oven, it is important to use an oven safe skillet that is large enough to accommodate the dip mixture and bread. Jennifer utilizes a large 8-inch cast iron skillet, which retains even heat and is gorgeous for presenting the appetizer. Many people don’t own cast iron skillets, but it is worthwhile getting one for an appealing presentation wherever you serve this bread and dip. Otherwise, you could use a similar sized pot or cake pan to make this warm dip recipe. Thank you to Jennifer, the author of Seasons and Suppers recipe blog, for sharing her warm skillet bread and artichoke spinach dip recipe with us.**
Nutrition Facts for: Warm Skillet Bread and Artichoke Spinach Dip From Seasons and Suppers
Ingredients: All purpose flour, active yeast, salt, milk, butter or vegetable oil, baby spinach, marinated artichokes, sour cream, mayonnaise, garlic cloe, Sriracha sauce, Parmesan cheese.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 299, Calories from Fat 115, Total Fat 12.8g 20%, Saturated Fat 6.9g 35%, Cholesterol 31mg 10%, Sodium 460mg 19%, Potassium 322mg 9%, Carbohydrates 37.4g 12%, Dietary Fiber 3.7g 15% Sugars 2.1g, Protein 9.8g, Vitamin A 30%, Vitamin C 14%, Calcium 13%,Iron 16%
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