Warm Skillet Bread with Artichoke Spinach Dip

Everybody has an Artichoke Spinach dip using Corn Chips for dippers. This recipe comes with its own dippers! Perfect for game day or family get-together's, this dish is warm, creamy and cheesy. Adapt it by using any baked dip in the center. Do watch the hot skillet and wrap the handle, if necessary.

Warm Skillet Bread with Artichoke Spinach Dip

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

2 3/4 – 3 cups all-purpose flour

2 1/2 tsp. active dry or instant yeast

1 tsp. fine salt

1 cup milk, warmed but not hot

2 Tbsp. vegetable oil or melted butter

Artichoke Spinach Dip:

4 cups loosely packed fresh baby spinach

1 jar marinated artichoke hearts, drained and coarsely chopped

4 ounces cream cheese, room temperature (1/2 a typical brick)

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic, minced

1/2 teaspoon Sriracha sauce

1/4 cup freshly grated Parmesan cheese

1/4 cup mozzarella, shredded plus more for topping

Salt and pepper

Garnish: 1/4 cup mozzarella, shredded, freshly ground pepper

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

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

Warm milk to lukewarm. Stir in yeast and let 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.

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 place in a medium bowl.

To spinach add artichoke hearts, cream cheese, sour cream, mayonnaise, galic, Srirach sauce, Parmesan cheese and mozzarella. Mix well until 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 by cutting dough in half, then each piece in half, then repeat cutting each piece into equal parts until until there are 16 pieces. Shape each piece into a ball by pinching the edges together underneath.

Generously butter an 8-inch cast-iron skillet. Using a bowl that is about 5 1/2-inches 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.

Preheat oven to 375 degrees 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 mozzarella/Parmesan.

Bake in the preheated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip are browned.

Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top of dip.

Carefully handle the hot skillet and place a handle cover or wrap hanlde in a towel/

Serve with a dip “knife” and let everyone serve themselves.

Makes 16 servings.