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.

Yummly

65 Comments

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

  • Sophie says:

    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!

    • Jennifer M says:

      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?

  • Jess says:

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

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

  • Bridget says:

    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.

    • Jennifer M says:

      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!

      • Bridget says:

        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!

        • Jennifer M says:

          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!

    • JeanB says:

      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.

  • 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.

  • Marylou says:

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

  • Renee says:

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

  • Nathan Pitts says:

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

    • Jennifer M says:

      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.

  • Judy says:

    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!!

  • Meg says:

    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

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

  • Lizl Hesom says:

    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!

  • Lindz says:

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

  • Alexis says:

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

  • Brandy Solomon says:

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

    • Jennifer M says:

      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.

  • Brandy says:

    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!

  • Aj says:

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

    • Jennifer M says:

      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.

    • Brandy says:

      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.

      • Jennifer M says:

        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.

    • Aj says:

      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.

      • Jennifer M says:

        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.

  • Angela K. says:

    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!!

    • Jennifer M says:

      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).

  • Katie Adams says:

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

  • Laurel says:

    This looks amazing! Would it work with pizza dough?

  • karen says:

    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.

  • Recca says:

    Hi all –

    Has anyone made this without it being a skillet? A friend of mine does not have one, but she’s bringing this recipe to our upcoming Superbowl party (per my recommendation!). Has anyone tried to make this in a circled baking dish or a deep tin dish (disposable?).

    Thanks for the feedback!
    Recca

    • Jennifer says:

      Hi Recca, Hopefully someone who has actually tried it will weigh in, but I can tell you that a round baking dish will work just fine for this. While the skillet is rustic and pretty and cooks bread nicely, it isn’t necessary. I might shy away from an aluminum/tin disposable dish if you have an alternative, as it’s fairly thin for cooking bread and this is quite heavy when done. Hope that helps! (Go Hawks! ;)

  • Martha says:

    Sounds amazing. I’m making freezer meals for a friend who is going through chemo. Any ideas how this might work? Assemble up to the pint of putting in the oven, then freeze? Defrost before baking?

  • Patsy Smith says:

    Looks wonderful. Have a tip, I use cast iron skillets all the time & had a hard time not getting burned by the handle. Bass Pro Shops either on line or in the store in their camping/kitchen department have small covers especially made to use on cast iron skillets. I have 6 of these and have given sets ( they come two to a package ) to all three of my sons…they are a must have for me…Patsy

    • Jennifer says:

      That’s a great tip, Patsy! I can’t count the number of times I have grabbed a hot cast iron skillet handle. I seem to never learn :)

  • Julie says:

    We just made this and it is WONDERFUL! We are adding it to our date night appetizer favorites. Warm, cheesy, bread, delicious!!! Thank you.

  • Jenne says:

    if I were to make this ahead of time, then thaw it out, what temperature would you suggest reheating it at?

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