Warm Skillet Bread and Artichoke Spinach Dip
"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...."
INGREDIENTS
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Bread Dough: (or use one loaf of frozen bread dough, thawed)
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2 3/4 - 3 cups all-purpose flour
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2 1/2 tsp. active dry or instant yeast
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1 tsp. fine salt
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1 cup milk, warmed but not hot
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2 Tbsp. vegetable oil or melted butter
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Artichoke Spinach Dip:
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4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
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170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
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4 oz. cream cheese, room temperature (1/2 a typical brick)
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1/2 cup sour cream
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1/4 cup mayonnaise
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1 clove garlic, minced
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1/2 tsp. Sriracha sauce (or any "hot sauce" you like)
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1/4 cup freshly grated Parmesan cheese
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1/4 cup mozzarella, shredded + more for topping
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Salt and pepper
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To serve:
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1/4 cup mozzarella, shredded
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Freshly ground pepper
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