Spinach Dip is really one of those dips that has stood the test of time. I will always vote for getting the spinach dip at a restaurant and I will always be happy with a football party with a warm spinach dip and some pita bread or chips. Mmm, so good.
I’ve always made spinach dip the same way, nothing out of the ordinary. I came upon this one online and it just looked so pretty and warm and inviting that I had to try it out. Anything with a cast iron pan involved always makes me very happy. I love that damn cast iron pan.
So this recipe is from Seasons and Suppers and she hit it out of the park! This dip is unbelievable! The added bonus of the ring of bread and in a cast iron makes it just seem super special. There is a recipe for a simple bread dough below but you can also just use pre made bread dough and skip the whole break making step. Whatever you are feeling in the mood for is best! And grab some chips or pita bread or veggies and get to dipping because this dip is amazing! I am for sure adding it into the rotation of party appetizers to make.
Leave me a comment or snap a pic and tag me @lolosdesserts. I would love to see what you are making!
1/2 of a 10 oz. package frozen spinach, thawed and drained
2/3 cup artichoke hearts drained and coarsely chopped
4 oz (1/2 brick) cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup mozzarella, shredded plus more for topping
Salt and pepper
Instructions
Bread Dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
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 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: Drain thawed 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.
Generously butter an 8-inch cast-iron skillet. Find 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.
Pre-heat oven to 375 degrees. 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 pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
Remove from oven. Switch oen to broil on low. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned.
Let skillet stand at least 5-10 minutes, or until just warm (not hot). Serve and enjoy!
