Skillet Artichoke Bread

Although I’ve eaten my share of Spinach-Artichoke Dip at parties over the years, until this week I’ve never made it myself. I can see why it’s a frequent potluck item; it’s quick and easy to make, and delicious as well. I’m sure there are many variations, and while this particular recipe is cooked in a cast iron skillet, along with the bread, it would be just fine to bake the dip on its own. Of course, this way makes a beautiful, conversation-starting presentation! I may do it again someday; however, I’ll need to wait for a large gathering before doing so. This is too much for just two people, and we prefer the dip on crackers or crisp baguette slices, not soft bread. We’ve also seen it served with tortilla chips. How would you serve it?

Make the dough and let it rise. Mix the dip ingredients and then chill the mixture. Cut the dough into pieces – I’ve discovered that my “lettuce knife” is perfect for this – and place in the skillet – around a bowl to help form a ring – and let rise again.

Remove the bowl. I had some trouble with this; it formed a very tight suction with the pan. Next time I’ll place the bowl open end up so I have something to grab when trying to remove it. Fill the center with the dip mixture and bake until nice and golden.

Serve warm, but don’t burn yourself!

Skillet Artichoke Bread

Warm spinach-artichoke dip surrounded by pull-apart bread, an all-in-one appetizer!

Servings: 16

Ingredients

• 1 cup milk
• 2 teaspoons yeast
• 2 tablespoons vegetable oil
• 3 cups flour
• 1 teaspoon salt
• 4 ounces cream cheese softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon minced garlic
• 1/2 teaspoon hot sauce
• 5 ounces frozen spinach thawed and drained
• 2/3 cup marinated artichoke hearts chopped
• 1/4 cup mozzarella cheese grated
• 1/4 cup Parmesan cheese grated

Instructions

1. Heat the milk, then cool to lukewarm.

2.   Soften yeast in the milk, then add the oil.

3.   Stir in 2 cups of the flour and the salt.

4.   Knead in the remaining cup of flour until the dough is smooth.

5.   Cover and let rise until doubled, about one hour.

6.   Combine the remaining ingredients for the dip. Salt and pepper to taste, then set aside.

7.   Divide the bread dough into 16 pieces and place around the edges of a greased cast iron skillet. Place a greased bowl in the center to help keep that clear. Brush the dough with melted butter if desired, then let rise for 30-40 minutes.

8.   Remove the center bowl. Fill the hole with the dip. Sprinkle with additional cheese, if desired. Bake in preheated 375 degree oven for 30 minutes, until dip is hot and bread is golden.

9.   Let cool for a few minutes, then serve warm.