Skillet Artichoke Dip
This skillet artichoke dip will be devoured at your next party or dinner! With farm fresh ingredients, you are sure to taste the difference!
INGREDIENTS
Ingredients for the bread:
- 2 3/4 – 3 cups all–purpose flour
- 2 1/2 teaspoons active dry or instant yeast
- 1 cup Dan and Debbie’s whole milk; warmed, but not hot
- 2 Tablespoons Dan and Debbie’s salted butter; melted
Ingredients for the dip:
- 4 cups loosely packed fresh baby spinach; (or 1/2 of a 10 oz. package frozen spinach, thawed and
drained) - 6 oz canned 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 teaspoon Sriracha sauce; (or any “hot sauce“ you like)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup mozzarella; shredded, plus more for topping [or you can use our farmhouse cheddar!]
- Salt and pepper
DIRECTIONS
- 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.
- 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.
- Add the remaining dip ingredients to the spinach bowl and mix until well combined. Cover and refrigerate until needed.
- 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 the dough in half, then each piece in half. I repeated cutting each piece into equal parts until I had 16 pieces). Shape each piece into a ball by pinching the edges together underneath.
- 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.
- 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.
- Pre-heat oven to 375° (regular bake setting/not fan assisted) with rack in centre of oven. Remove bowl from center of skillet. Spoon prepared dip into the centre 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.
- 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.
- 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. This recipe is best enjoyed right away.
- Posted by Elizabeth Uthoff
- On December 26, 2023
- 0 Comments
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