This spinach artichoke dip bread ring recipe caught my attention because it was made using a cast iron skillet. Dishes that are cooked in one skillet are intriguing to me and I am a huge fan of artichokes, so this spinach artichoke dip was the perfect recipe to try. I was actually pretty surprised at how easy it was to make this snack. First, the bread dough is prepared and is covered to rise for about an hour. Then, the dough is split into 16 equal balls. The interesting part was arranging the balls of dough into a circle around the skillet. This step was achieved by placing a bowl upside down in the center of the skillet. The purpose of the bowl is just to keep the circular shape of the bread ring. After placing the balls of dough in a circle, it is left to rise again for another 30 minutes. After this final rise, the balls of dough become puffy and one piece. The bowl is then removed and replaced with the spinach artichoke dip. All that’s left to do is to bake the whole thing for 30 minutes. I was definitely not disappointed at the final result. The bread turned out golden brown in the outside and soft in the inside, while the dip turned out warm, bubbly and creamy.
I could see this dish being served during parties or on game day. It is such a perfect snack because it is both visually appealing and very delicious. You can serve it with just a serving knife and let your guests serve themselves. Enjoy!
- 2¾ - 3 cups all-purpose flour
- 2¼ tsp. active dry or instant yeast
- 1 tsp. salt
- 1 cup milk, lukewarm
- 2 Tbsp. vegetable oil
- 4 cups fresh spinach
- 170 ml jar of marinated artichoke hearts, drained and coarsely chopped
- 4 oz.or 125 g cream cheese, room temperature
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
- ¼ cup mozzarella, shredded + topping
- Salt and pepper
- Add yeast to lukewarm milk and let sit for 10 minutes.
- Meanwhile add 2 cups of flour to a large bowl. Add salt. Stir in yeast mixture along with vegetable oil. Mix and add additional ¼ cup of flour. Knead until smooth. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 hour).
- While the dough is rising, place spinach in a microwaveable bowl with 1 tbsp of water. Microwave covered on high for 1 minute. Let it sit for 15 minutes to cool. Drain spinach and add to a medium bowl.
- Add the remaining ingredients listed under "Artichoke Spinach Dip" and mix well. Refrigerate until needed.
- When the dough has doubled in size, place the dough on a lightly floured cutting board. Using your hands, roll into one long log. Cut the dough into 16 equal pieces by cutting in half and then cutting each half in a half until you have 16 pieces. Shape each piece into a ball by pinching the edges together underneath.
- Butter or oil an 8-inch oven-safe skillet. Find a bowl that is about 5½-inches across the top, spray the outside with cooking spray and place it, upside down, in the center of the skillet (see picture).
- Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit (see picture). Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes (see picture).
- Pre-heat oven to 375° F. 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.
- 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, about 2-3 minutes.
- Let skillet cool for at least 5-10 minutes, or until just warm. Garnish with parsley and pepper and serve.
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