Skillet Artichoke Spinach Dip
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (15)

Skillet Artichoke Spinach Dip

NUTRITION · PER SERVING150M COOK
CAL 10%·PRO 18%
CARBS 20G39% OF CAL
4G FIBER2G SUGAR14G OTHER
FAT 11G47% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Artichoke spinach dip baked in a skillet with homemade bread for dipping. An impressive appetizer that combines the dip and bread in one dish.

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Nutrition & ingredients

Ingredients

serves 16
  • 2 3/4 - 3 cups all-purpose flour (spooned and levelled)
  • 2 1/2 teaspoons active dry or instant yeast
  • 1 teaspoon fine salt
  • 1 cup milk (warmed, but not hot)
  • 2 Tablespoons vegetable oil or melted butter
  • 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)
  • Salt and pepper
  • 1/4 cup mozzarella (shredded)
  • Freshly ground pepper
PREP
30M
SODIUM
413MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.