Warm Skillet Bread and Artichoke Spinach Dip

Warm Skillet Bread and Artichoke Spinach Dip

You can make this dish with a loaf of frozen, pre-made bread or roll dough (thawed) or make your own dough with the recipe below

I have always thought of the holiday season as a once-a-year excuse for indulgence, decadence and excess (cheese :). And in that spirit, I humbly offer up this skillet of warm cheese-topped bread and creamy, cheesy artichoke spinach dip.

Whether it’s to accompany a football game or a holiday gathering, you’ll be the hit of the party when you bring this one out! Fresh, warm pull-apart buns ring the outside, while the center is filled with warm artichoke and spinach dip. Simply grab a bun and spoon a bit of the warm dip on top.

As everyone knows, I like nothing more than to whip up my own bread dough, but don’t feel you need to do likewise (although this bread is wonderfully soft on the inside and crispy on the outside). Instead, you can easily use a loaf of frozen pre-made bread or roll dough (thawed). Just follow the directions below.

Warm Skillet Bread and Artichoke Spinach Dip
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While best fresh from the oven, I have made this ahead and re-heated to serve. Simply bake, cool a bit then refrigerate covered with foil. To serve, cover loosely with tinfoil and pop into a 350° F. oven for 25-30 minutes to re-warm.

It’s also worth noting that you can use any of your favourite baked dips in this dish (I think it would be great with a warm crab dip!), so get creative and make your own version.

Warm Skillet Bread and Artichoke Spinach Dip
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Be sure to allow dish (and skillet!) to cool from hot to warm before serving. You can always wrap the handle in a tea towel, just to be safe. My skillet is 8-inches diameter on the bottom, 10-inches across the top.

55 Comments

  • Reply December 18, 2013

    Laura (Tutti Dolci)

    I love spinach artichoke dip! This is such a great holiday appetizer idea!

    • Reply December 18, 2013

      Jennifer M

      Thanks so much, Laura. We’ve been nibbling on it and enjoying. It keeps in the fridge pretty well!

  • Reply December 18, 2013

    Sophie

    Haha yes, I think the towel around the handle is key! Too many times I have nearly grabbed (or really grabbed!) the hot handle of a skillet from the oven… I’m too used to them being fine to touch when on the stove. AHK! Accident-prone.

    This sounds so good, Jennifer and I love the composition and that it’s all in cast-iron! For Christmas I usually do baked brie (with a layer of minced garlic under the pastry) for when we open gifts, but this year I’d like to try this instead! I think the little ones would love it. Actually…. baked brie could do well in this application… but spinach-artichoke sounds too good! Cheers!

    • Reply December 18, 2013

      Jennifer M

      I always remember to remind about the handle, because I have done the same thing many, many times, Sophie.

      I think Brie would do well in this. Maybe do an herb bread instead of cheese?

  • Reply December 18, 2013

    Jess

    Wow this looks so good. I love the idea of fresh bread and dip in the same pan.

    • Reply December 18, 2013

      Jennifer M

      Thanks so much, Jess.

  • Reply December 19, 2013

    Chung-Ah | Damn Delicious

    Oh man – I could easily make dinner out of this!

    • Reply December 19, 2013

      Jennifer M

      In the spirit of the season, I approve of that, Chung-Ah! ;)

  • Reply December 19, 2013

    Bridget

    This looks amazing!! I’m planning on making a spinach & artichoke dip for a holiday get together at my house and this might be it!! Could I use a baking dish (white casserole dish) instead of a skillet. I don’t have a skillet! :( lol.

    • Reply December 19, 2013

      Jennifer M

      No skillet?! I don’t know what I’d do without mine :) But yes, absolutely, a casserole dish would work just fine. Just grease well so your rolls don’t stick, would be my only advice. Enjoy!

      • Reply December 27, 2013

        Bridget

        I ended up getting myself a skillet as a late Christmas present. I am actually seasoning it right now in time for my dinner tomorrow. :) thank you for replying to my comment with an answer to my question so quickly and I can’t wait to make (and eat) this delicious dip!! Happy New Year!

        • Reply December 27, 2013

          Jennifer M

          You will love your skillet, Bridget. I have a lot of other skillet recipes here and I also have a Pinterest board just for Cast Iron Cooking and Baking, with lots of ideas from other sites! Enjoy!

    • Reply December 21, 2013

      JeanB

      A quick trip to resale/second-hand/thrift store can be an excellent gift to yourself. Remember to season it before using. Search net for instructions for seasoning cast-iron cookware.

  • Reply December 20, 2013

    Karen (Back Road Journal)

    What a terrific appetizer for the holidays. Your photos are fantastic….it looks like I could just scope up some of that dip right from my computer screen.

    • Reply December 20, 2013

      Jennifer M

      Thanks so much, Karen. It was delicious!

  • Reply December 22, 2013

    Marylou

    Cant wait to make this one for the family…looks wonderful!

    • Reply December 22, 2013

      Jennifer M

      Thanks Marylou. Enjoy!

  • Reply December 22, 2013

    Renee

    Your bread always looks amazing – and now you put dip in the middle. Genius! Happy holidays Jennifer!

    • Reply December 22, 2013

      Jennifer M

      Thanks so much, Renee and same to you! Hope you have a wonderful Christmas.

  • Reply December 23, 2013

    Nathan Pitts

    Don’t you need a small amount of sugar to activate the yeast?

    • Reply December 23, 2013

      Jennifer M

      Hi Nathan, You can add a bit to the milk, if you’d like to be sure your yeast activates, but milk has sugar in it, usually enough to activate yeast.

  • Reply December 24, 2013

    Judy

    I’m making this tonight, but I don’t have cast iron and my crowd says no spinach. I am also using frozen dough. I don’t feel guilty though because I’m making so many things. I’ve got two pans going so I’ll try one first as a test before guests arrive. You had me at the picture!! Fingers crossed!!

    • Reply December 24, 2013

      Jennifer M

      Hope you enjoyed it, Judy. Merry Christmas!

  • Reply December 25, 2013

    Meg

    I served this tonight to my family and they seriously could not believe how awesome it was, I made my own rolls recipe but the dip is out of this world. The presentation in the cast iron skillet was the best and ironic too, because I gave the girls some cast iron of their own…..ha ha!!!!!!! I will give them the recipe now too

    • Reply December 25, 2013

      Jennifer M

      So glad to hear you all enjoyed it. Your kids will enjoy their skillets, too! Merry Christmas!

  • Reply December 27, 2013

    Christine (CookTheStory)

    So beautiful and creative. I love recipes using my cast iron pans.

    • Reply December 27, 2013

      Jennifer M

      Thanks so much, Christine. I’m always looking for new ways to use my skillet :)

  • Reply December 28, 2013

    Lizl Hesom

    I just made this for lunch. Used an oven pan and swopped the artichokes for bacon bits and the mozarella for cheddar. Added a tablespoon of worcestersire sauce and a teaspoon of mustard. Was so yum we literaly licked the pan! Thanks for sharing!

    • Reply December 28, 2013

      Jennifer M

      So glad you enjoyed it, Lizl. Love your version!

  • Reply December 31, 2013

    Lindz

    I must say that this is just genius. I love it! Must make ASAP. Thank you!

    • Reply December 31, 2013

      Jennifer M

      Thanks so much Lindz. Happy New Year!

  • Reply December 31, 2013

    Alexis

    I dont have a mixer could I use that simply homemade bread mix ?

    • Reply January 1, 2014

      Jennifer M

      Sure. I think that would work just fine.

  • Reply January 19, 2014

    Brandy Solomon

    if using frozen bread, at what point in the thawing process do you start turn it out and cut it up?

    • Reply January 19, 2014

      Jennifer M

      Hi Brandy, As soon as it is thawed enough to cut. Cut it into the pieces and hopefully it is also thawed enough to shape into balls, as well (if not, just leave it a few minutes once cut and it will be). Once shaped into balls, place into skillet to rise.

  • Reply January 19, 2014

    Brandy

    I made it tonight for the championship games and everyone loved it and I have been asked to make two for Superbowl! Wonderful appetizer for game night!

    • Reply January 20, 2014

      Jennifer M

      So glad you all enjoyed it, Brandy! Hope your favourite team won :)

  • Reply January 31, 2014

    Aj

    Has anyone tried the can of refrigerated biscuit dough with this? I stockpiled when it was half price..

    • Reply January 31, 2014

      Jennifer M

      Hi Aj, I haven’t tried it myself. Maybe someone else might weigh in. Don’t see why it wouldn’t work. Baking times would be different, obviously. Whatever the times are on the dough should work.

    • Reply January 31, 2014

      Brandy

      I have made it twice: once with frozen bread dough and once with Pillsbury French Bread in a can–I cut both in half length ways first and then into small pieces before putting in the cast iron pan.. I preferred it with the frozen bread dough but biscuit dough sounds good to. Let us know how it turns out if you try it. I also tried baking it with a metal bowl holding the center open and added the dip after the bread baked asI felt the dip cooking in the center made the center and bottom of the bread too wet and doughy. The bread turned out crisper that way. I also made it once in a pyrex pie dish and it worked great.

      • Reply January 31, 2014

        Jennifer M

        Thanks for weighing in, Brandy. I’ve never experienced the bread being doughy when baking with the dip, although my dip never comes too far up the inside edge of the rolls. That might be the difference.

    • Reply March 24, 2014

      Aj

      I did make this with refrigerated biscuit dough. Although I am sure homemade would have been better (isn’t it always?) it did taste great, and saved me a ton of time! No making a hole with a bowl or waiting for dough to rise, I just cut biscuits in half, rolled into balls, added dip, baked. I did end up baking for longer than the package said, so be sure to keep an eye on it.

      • Reply March 24, 2014

        Jennifer M

        Thanks for coming back to let me know, AJ. It will be useful for others, for sure and a great way to save some time making this dish.

  • Reply February 17, 2014

    Angela K.

    Hi Jennifer,

    I’m not a frequent comment-leaver, but I just wanted to thank you for posting this recipe. I made it last night as a starter, and got rave reviews!! It’s relatively easy to make, and it looks really impressive coming out of the oven. None of my dinner guests could wait till it cooled to dig in!

    I’m generally a big fan of spinach artichoke dips – this one came out a little on the thicker/stiffer side. Next time I would maybe use a ricotta base instead of cream cheese and sour cream, but that’s just a personal taste thing.

    Five stars and a fist bump for this recipe!!

    • Reply February 17, 2014

      Jennifer M

      Hi Angela and so glad you enjoyed it. You’re right. The dip is thick. It’s really intended more as a spread than a dip (assuming people will spoon it onto the bread, rather than dip the bread in it). Ricotta might thin it a bit, if you like, but I’d fear you’d lose some great flavour with it (if you replaced the cream cheese/sour cream).

  • Reply March 26, 2014

    Katie Adams

    Yummo! This looks soo good! Thank you for sharing your recipe!

    • Reply March 26, 2014

      Jennifer M

      Thanks so much, Katie.

  • Reply April 15, 2014

    Laurel

    This looks amazing! Would it work with pizza dough?

    • Reply April 15, 2014

      Jennifer M

      I don’t see why not (that or pre-made bread dough). I think as long as you do the boiling/salting step, they’d be fine.

      • Reply April 15, 2014

        Laurel

        Thank you, I am not seeing the boiling and salting steps.

        • Reply April 15, 2014

          Jennifer M

          Sorry. I was thinking about my skillet recipe that I just posted, so it was top of mind. No boiling needed for these rolls.

  • […] This recipe will be a party favourite, and is a fantastic winter recipe. The outside ringed with pull apart buns, while the centre is filled with warm artichoke and spinach dip. Don’t forget to top it with cheese, because cheesy bread is scrumptious! You can get the recipe from Seasons and Suppers. […]

  • […] Artichoke Spinach Dip with Skillet Bread […]

  • Reply September 21, 2014

    karen

    Just made this today. The bread and spread came out fine. I skipped the spinach though as I didn’t have it on hand. I thought it was great to have both in one skillet. I did add more parmesan and used mozzarella balls cut up rather than shredded. I think some chopped jalapeños would add a nice zing.

  • […] I’ll be making this warm skillet bread and artichoke spinach dip this winter.  No question.  It not only seems as if it would be time saving but also an incredibly delicious appetizer or dinner even — served up with a salad.  Find the beautiful recipe here […]

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