Skillet Bread and Artichoke Dip

Warm Skillet Bread and Artichoke Dip

This Warm Skillet Bread and Artichoke Dip is perfect for entertaining! With the bread and the dip all in one skillet, it’s great for feeding a crowd.

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. And you can make this skillet of goodness with a loaf of frozen, pre-made bread or roll dough (thawed) or make your own dough with the recipe below.

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 centre 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 Dip

Cook’s Notes for Warm Skillet Bread and Artichoke Dip

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.

Don’t have a cast-iron skillet yet to make this Warm Skillet Bread and Artichoke Dip?

Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!

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Warm Skillet Bread and Artichoke Dip

Skillet Bread and Artichoke Dip

Warm Skillet Bread and Artichoke Spinach Dip

Course: Appetizer, Snack
Cuisine: American
Keyword: bread and dip recipe, football watching food ideas, skillet dip recipes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 people
Energy: 184 kcal
Author: Jennifer
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. Perfect for game day or family get-togethers, 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.


Bread Dough: (or use 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 (or 1/2 of a 10 oz. package frozen spinach, thawed and drained)
  • 170 ml marinated artichoke hearts drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
  • 4 oz cream cheese at room temperature (1/2 a typical brick)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic minced
  • 1/2 tsp Sriracha sauce (or any "hot sauce" you like)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup mozzarella, shredded plus more for topping
  • Salt and pepper

To serve:

  • 1/4 cup mozzarella shredded
  • Freshly ground pepper


  1. For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
  2. 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.
  3. Make Dip: Meanwhile, place fresh spinach in a 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 and add to a medium bowl.
  4. Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.
  5. 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. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath.
  6. 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. (*If you can't find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the centre. Spray it with cooking spray.
  7. 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.
  8. Pre-heat oven to 375° 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 pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
  9. 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 is browned.
  10. Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. Do watch the hot skillet handle and wrap in a towel if it is still to hot to hold. Serve with a dip "knife" and let everyone serve themselves.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


Warm Skillet Bread and Artichoke Dip

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  • I made this the other day and it turned out incredibly well. I was nervous about the bread-making but it turned out to be so simple and it was perfect! I will most definitely be making this again soon! Thank you!

  • Just to be clear…with your hands, you take the 16 pieces of dough and just make them into balls and put them side by side in the skillet, right? The “pinching the edges underneath” is throwing me off, sorry.

    • Hi Jim and yes. 16 balls put into skillet. The pinching the edges underneath is referring to how you should make the dough into balls in the first place (before you put them in skillet). Does that help? :)

    • Hi Judy, It works fine for me and I haven’t had anyone else report an issue. Are you trying to print from the actual web page (in browser?). Have you tried the “Print Recipe” link at the top (right under the large top photo)?

  • Has anyone tried this when in a hurry using a pan of Sister Shubert (or similar brand) frozen rolls, by removing the center rolls, leaving on the ring of rolls around the edge of the pan, and adding the dip in the center? You could either save the center rolls for another meal, or bake them separately to serve alongside the pan of rolls/dip.

    • Hi Mike. I think this would totally work for a quick presentation. I would cook the dip separately. Arrange rolls into skillet (around outside) and spoon cooked dip into middle. Top everything with a bit more of Parmesan or shredded mozzarella and heat in a 350° F. oven for 10 minutes or so (just to warm rolls, really).

    • Hi Sue, I have to be honest. I’ve never made this with frozen dough balls, so I’m not sure how big they are. My skillet of 8-inches, held 16 rolls which were a nice size. So you could judge by that (if you can only fit 8-10 around the edge of a skillet, I’d cut them in half). Enjoy!

  • 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

    • 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 :)

  • 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?

  • 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!

    • 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! ;)

    • 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.

    • 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.

      • 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.

    • 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.

      • 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.

    • 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.

  • 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

  • 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!!

    • 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.

  • 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.

    • 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!

      • 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!

        • 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!

    • 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.

  • 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!

    • 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?

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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