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Skillet Artichoke and Spinach Dip

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Skillet Artichoke and Spinach Dip is actually baked in a Cast Iron Skillet Pan surrounded by Small Homemade Cheesy Rolls to break off with the Dip… This one can possibly be your winner for your Super Bowl Party.

Baker Pippi found this on the Web some years back and is re-creating it for you.

Bread:

high gluten flour 3 cups (if you can not find high gluten you can use all-purpose)

salt 1 and 1/2 teaspoon

fast active yeast 2 and 1/2 teaspoon

milk warm 1 to 1 and 1/4 cup (microwave)

olive oil 2 tablespoons

In a Kitchen Aid using the dough hook add all the flour, salt, and olive oil. Place your yeast in a small bowl with 1/2 teaspoon of warm water to activate it. Make a slush. Add the yeast to the bowl. Pour half of cup of warm milk in the bowl and turn mixer on low, add next half a cup of milk and turn speed to medium. You should only need one cup of milk. If the mixture is too dry add a little milk at a time till the dough comes off the sides of the bowl. Form a ball with the dough and cover it with a warm wet paper towel to proof for one hour.

Spinach and Artichoke Mixture:

fresh baby spinach 4 cups

artichoke hearts can 14.5 oz. drained and chopped

cream cheese 4 oz.

sour cream 1/2 cup

mayonnaise 1/4 cup

fresh chopped garlic 1 bulb

grated parmesan cheese 1/4 cup

shredded mozzarella cheese 1/4 cup

salt and pepper for taste

more shredded mozzarella cheese to finish the bread later 1/4 cup

In a large mixing bowl, drain the artichoke hearts and chop them, add to the bowl. Sauté the baby spinach on the stove lightly- add 2 tablespoons of water to help break the spinach down.  Add to the mixing bowl. When the spinach cools off add the rest of the ingredients and mix well. Set aside.

Skillet:

butter 2 tablespoon melted

Back to the proofed dough. After 1 hour when the dough has doubled in size, take out of the bowl and place on a floured cooking surface. Roll the dough out into a long log about 15 inches long. Make 16 even cuts and roll each cut into a ball. Add your melted butter to the bottom of the skillet. Add your 16 balls around the outside of the skillet pan, touching the side walls. With a pastry brush coat the top of the balls with the butter that moved to center of the pan. Cover with plastic wrap and let the balls rise for 45 minutes. Uncover and pour the dip mixture in the center of the pan. Heat oven to 350 degrees. Place in the oven for 30 minutes. When 30 minutes is over sprinkle the remaining mozzarella cheese over the rolls and place back in the oven on broil for 2 minutes. Enjoy!

Thank you Baker Pippi.

Pippi

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Published inAppetizersRecipesSuper Bowl Foods

3 Comments

  1. judy

    I think I just gained 10 pounds 🙂

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