Home / Appetizer / Hot Skillet Spinach Artichoke Dip

Hot Skillet Spinach Artichoke Dip

I first saw a recipe for this dish online. It combined many prepackaged items to make the final dish. Some of the ingredients were, to put it mildly, “interesting.”  I was intrigued by the concept, so I decided to make this dish using the best recipes I could find for the two different components. The dip comes from Cook’s Country, and the dough recipe can be found in Cook’s Illustrated.  My guests thoroughly enjoyed this appetizer. I hope you give it a try.

INGREDIENTS

Dough

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  • cups (11 ounces) bread flour, plus extra for the work surface
  • teaspoon instant or rapid-rise yeast
  • ¾ teaspoon salt
  • tablespoons olive oil, plus extra for the bowl
  • cup warm water
  • 2 tablespoons butter, melted (this will be brushed on the dough after assembly of the dip but before baking)

 

Dip

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  • 4 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 2 (9-ounce) boxes frozen artichoke hearts, thawed, squeezed dry, and chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/2 cups grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

INSTRUCTIONS

Dough

I used a bread machine to make the dough.  I have had this bread machine for about 18 years, but I probably didn’t use it for 15 of those years.  However, lately, I have been using it a lot to make pizza dough.  I like that I can “set it and forget it.” (I hope Ronco doesn’t sue me for saying that).

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What is great about this bread machine is that it makes regular looking loaves due to its dual-blade non-stick pan.

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If you do not have a bread machine, use a food processor to make this dough.  Pulse the flour, yeast, and salt in a food processor (fitted with a dough blade if possible) to combine. With the food processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes, then process for 30 seconds longer.

Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Now let me show you how I used my bread machine to make the dough.  First, add the water, olive oil, and salt to the pan.

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Next, gently add the flour to the pan, on the water/oil, but do not mix.  Use your finger to create a well in the flour and pour the yeast into the well.

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The dough cycle on my machine is 1 hour 50 minutes long.  It includes one rise.  After running the machine, this is what I ended up with:

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This dough is great to make ahead.  I made it a day before I was going to use it.  I took the dough, put it in a ziplock bag, and stored it in the refrigerator overnight.  I have made this dough and stored it for up to 5 days before using and have gotten great results.

Dip

Adjust oven rack to middle position and heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes.

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Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.

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Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 1 1/4 cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes.

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Off heat, stir in spinach and reserved artichoke mixture.

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Make Ahead: Dip can be prepared and refrigerated in an airtight container for up to 24 hours.

Assembly and Baking

This recipe is typically done in a cast iron skillet, hence the name of the dish.  As of this writing, I do not own a cast iron pan, but I hope to get one soon!  I used a 9-inch Pyrex pie dish and it worked well.

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You will need a bowl that has no lip and will leave room for the dough.
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Butter the pie dish and spray the sides of the bowl with non-stick cooking spray and set aside.
Put the dough on a lightly floured surface.
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Knead the dough for a minute and roll it into a cylinder.
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Cut the cylinder in half.  Cut each half in half.  Cut each of those pieces in half.  Do it one more time and you will have 16 roughly equal pieces.  Alternatively, use a digital scale and measure out 16 1-oz pieces (the dough recipe weighs roughly one pound).  Roll each piece into a ball and place in the pie dish.
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Cover dish loosely in plastic wrap and place in a warm spot for 45 minutes.
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Unwrap the dish and carefully remove the bowl.
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Add the spinach artichoke mixture in the middle of the dish.  Add all of the mixture.  Add the remaining Parmesan cheese.  Brush the dough with 2 tablespoons of melted butter.
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Bake at 375 degrees for 40 minutes.  You will know it is done if you tap on the dough and get a hollow sound (just like when you bake a loaf of bread).
Hot Skillet Spinach Artichoke Dip
Let dish cool for 10 minutes and serve.  Use a butter knife to scoop out the dip.  The bread pieces will pull apart.
Hot Skillet Spinach Artichoke Dip
Author: 
Recipe type: Appetizer
 
I first saw a recipe for this dish online. It combined many prepackaged items to make the final dish. Some of the ingredients were, to put it mildly, "interesting." I was intrigued by the concept, so I decided to make this dish using the best recipes I could find for the two different components. The dip comes from Cook's Country, and the dough recipe can be found in Cook's Illustrated. My guests thoroughly enjoyed this appetizer. I hope you give it a try.
Ingredients
  • Dough
  • 2 cups (11 ounces) bread flour, plus extra for the work surface
  • 1 teaspoon instant or rapid-rise yeast
  • ¾ teaspoon salt
  • 2 tablespoons olive oil, plus extra for the bowl
  • 1 cup warm water
  • 2 tablespoons butter, melted (this will be brushed on the dough after assembly of the dip but before baking)
  • Dip
  • 4 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 2 (9-ounce) boxes frozen artichoke hearts, thawed, squeezed dry, and chopped
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 1½ cups grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
Instructions
  1. Dough
  2. I used a bread machine to make the dough. I have had this bread machine for about 18 years, but I probably didn't use it for 15 of those years. However, lately, I have been using it a lot to make pizza dough. I like that I can "set it and forget it." (I hope Ronco doesn't sue me for saying that).
  3. What is great about this bread machine is that it makes regular looking loaves due to its dual-blade non-stick pan.
  4. If you are interested in getting a bread machine, this is the updated version of mine. If you do not have a bread machine, use a food processor to make this dough. Pulse the flour, yeast, and salt in a food processor (fitted with a dough blade if possible) to combine. With the food processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes, then process for 30 seconds longer.
  5. Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1½ hours.
  6. Now let me show you how I used my bread machine to make the dough. First, add the water, olive oil, and salt to the pan.
  7. Next, gently add the flour to the pan, on the water/oil, but do not mix. Use your finger to create a well in the flour and pour the yeast into the well.
  8. The dough cycle on my machine is 1 hour 50 minutes long. It includes one rise. After running the machine, this is what I ended up with:
  9. This dough is great to make ahead. I made it a day before I was going to use it. I took the dough, put it in a ziplock bag, and stored it in the refrigerator overnight. I have made this dough and stored it for up to 5 days before using and have gotten great results.
  10. Dip
  11. Adjust oven rack to middle position and heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes.
  12. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
  13. Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in half-and-half, 1¼ cups Parmesan, lemon juice, hot sauce, and salt. Reduce heat to medium-low and simmer until thickened, about 3 minutes.
  14. Off heat, stir in spinach and reserved artichoke mixture.
  15. Make Ahead: Dip can be prepared and refrigerated in an airtight container for up to 24 hours.
  16. Assembly and Baking
  17. This recipe is typically done in a cast iron skillet, hence the name of the dish. As of this writing, I do not own a cast iron pan, but I hope to get one soon! I used a 9-inch Pyrex pie dish and it worked well.
  18. You will need a bowl that has no lip and will leave room for the dough.
  19. Butter the pie dish and spray the sides of the bowl with non-stick cooking spray and set aside.
  20. Put the dough on a lightly floured surface.
  21. Knead the dough for a minute and roll it into a cylinder.
  22. Cut the cylinder in half. Cut each half in half. Cut each of those pieces in half. Do it one more time and you will have 16 roughly equal pieces. Alternatively, use a digital scale and measure out 16 1-oz pieces (the dough recipe weighs roughly one pound). Roll each piece into a ball and place in the pie dish.
  23. Cover dish loosely in plastic wrap and place in a warm spot for 45 minutes.
  24. Unwrap the dish and carefully remove the bowl.
  25. Add the spinach artichoke mixture in the middle of the dish. Add all of the mixture. Add the remaining Parmesan cheese. Brush the dough with 2 tablespoons of melted butter.
  26. Bake at 375 degrees for 40 minutes. You will know it is done if you tap on the dough and get a hollow sound (just like when you bake a loaf of bread).
  27. Let dish cool for 10 minutes and serve. Use a butter knife to scoop out the dip. The bread pieces will pull apart.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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