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by Kendal AgbanlogLeave a Comment
This spinach artichoke dip bread ring recipe caught my attentionbecause 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 withthe 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!
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
Instructions
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.
What is this? Cold artichoke dip tastes fantastic when heated as well. To serve it warm, just microwave the dip until it is heated through. Alternatively, if you are craving a cheesy dip, add mozzarella cheese to this recipe and bake it until it is gooey and delicious!
How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.
Who didn't know you can warm up the La Terra Fina Spinach Artichoke Dip? Went to a friends house today and they warmed it up in the microwave. It was AMAZING!!
Spinach artichoke dip is typically loaded with excess calories and saturated fat. This recipe swaps ingredients high in saturated fat for healthier alternatives, making for a creamy, delicious and heart-healthy dip to enjoy any time with your favorite veggies.
Creamy spinach artichoke dip is delicious no matter how you serve it. We love it cold paired with crisp veggie scoopers like jicama and carrots, but there's something even more irresistible about this classic appetizer when the dip is bubbling hot.
How long does spinach artichoke dip last in the fridge? This dip will stay fresh in the fridge for up to 4 days. I recommend reheating the pan covered in the oven until warmed through, or you can microwave individual portions.
According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.
The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.
Over time, the spinach artichoke dip can spoil even when kept in the refrigerator. It's important to always check for any signs of spoilage. One sign will be the dip going from its original creamy consistency to a lumpy or watery consistency.
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.
It goes well with bread. It goes well with chips. We'll even go so far as to say that it's good enough to eat by the spoonful. The only spinach and artichoke dip that's better is, naturally, our homemade recipe.
Yes!Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve.
Studies in humans also show positive effects on liver health. For example, one trial in 90 people with non-alcoholic fatty liver disease revealed that consuming 600 milligrams (mg) of artichoke extract daily for 2 months led to improved liver function ( 17 ).
A dip prepared with whole sour cream, cream cheese, mayonnaise or fatty oils may not be heart-healthy because of the fat content and high calorie count. Using a dip base of low fat or fat-free ingredients and fresh spinach gives you a nutritious spinach dip without compromising taste to serve as an appetizer or snack.
Simply heat until cooked through (don't heat plastic), and you'll be wowing guests at your next get-together in no time. Great Value Spinach, Artichoke and Gouda Dip is an anything-but-regular party solution from the freezer section that you'll love.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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