Warm Spinach & Artichoke Dip with Skillet Bread

Homemade Skillet Bread with Artichoke Dip Ready to Eat

INGREDIENTS:
frozen premade dough
1 ½ tbsp butter melted (for brushing on top of the dough)
DIP 4 cups fresh baby spinach
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
1 tbsp fresh parsley chopped

DIRECTIONS:
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.
BREAD DOUGH:
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 1tbsp melted butter. Set the skillet in a warm place, and allow to rise, about
30 minutes

Author: LivingSpaces

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