Molten Four Cheese Spinach Artichoke Dip Skillet with Garlic Bread Ring Step-by-step instructions

Before you start

Heat the oven to 375°F (190°C). Take the cream cheese and heavy cream out of the refrigerator so they come to room temperature. Drain the artichoke hearts and pat them dry with paper towels. Thaw the frozen spinach in the microwave or overnight in the fridge, then squeeze it in a clean kitchen towel to remove as much liquid as possible.

Grate both the Monterey Jack and mozzarella on a box grater and set them aside. Slice the jalapenos into thin rings. Have the dinner rolls, melted butter, garlic herb butter, and Parmesan ready to go.

Instructions

Prep and Cream Base

1. 1Prep the Vegetables and Cheese
   Drain the artichoke hearts and chop them into bite-size pieces. Squeeze the thawed spinach thoroughly to remove excess water, then chop it coarsely. Slice the jalapenos into thin rings. Grate the Monterey Jack and mozzarella from solid blocks on the large holes of a box grater; grate the Parmesan on the fine holes. Set the cheeses aside in separate piles.
   Look for Vegetables are chopped and cheeses are freshly grated, ready for the skillet.
   Tip Grating your own cheese ensures a smooth, creamy melt — pre-shredded bags often contain anti-caking agents that can make the dip grainy.
2. 2Make the Cream Base
   In a small bowl, stir together the heavy cream, minced garlic, kosher salt, and black pepper. Set aside. This seasoned cream will form the rich, savory base of the dip.
   Look for The cream mixture is seasoned and ready to simmer.
   Tip For a deeper garlic flavor, let the minced garlic sit in the cream for 5 minutes before adding to the skillet.

The vegetables are chopped and the cheese is grated. The cream is seasoned and ready. The skillet is on the stove, the cream is simmering, and the smell of garlic is starting to fill the kitchen. The artichokes and spinach are coated in a silky, slightly thickened sauce. This is the base that everything else builds on.

Assemble and Bake

3. 3Simmer the Vegetables in Cream
   Place a 10-inch cast iron skillet over medium heat. Add the chopped artichoke hearts, spinach, and jalapeno rings. Pour in the seasoned cream and stir to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the vegetables are heated through and the cream has slightly thickened.
   Look for The cream is bubbling around the edges and the vegetables are coated in a silky sauce.
   Tip Keep the heat at medium so the cream doesn't scorch. Stir often to keep it smooth.
4. 4Ring the Skillet with Bread Rolls
   Brush the cut sides of the dinner rolls with the melted butter. Arrange the rolls around the inside edge of the skillet, cut side facing the center, pressing them gently into the hot cream so they stay in place. The rolls should form a tight ring around the dip.
   Look for The rolls are snugly nestled around the skillet, their buttery edges touching the cream.
   Tip If the rolls are large, tear them in half so they fit better and expose more surface to the dip.
5. 5Pile on the Cheeses
   Sprinkle the shredded mozzarella and Monterey Jack evenly over the entire surface of the dip, covering the vegetables completely. The cheese should mound up in the center and spill slightly over the edges of the bread rolls. Reserve a little cheese for the top if desired.
   Look for A thick blanket of cheese covers the dip, with some melting into the bread edges.
   Tip Don't be shy with the cheese — a generous layer creates that dramatic, stringy pull.

The bread rolls are arranged around the edge, brushed with butter, and the cheese is piled high in the center. As the skillet bakes, the cheese melts into a molten pool, and the bread begins to toast and brown.

The edges of the rolls turn golden and crisp, while the cheese bubbles and blisters. The kitchen smells of garlic, butter, and toasted bread.

Finish and Serve

6. 6Bake Until Molten and Golden
   Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15–20 minutes, until the cheese is fully melted, bubbling, and golden brown in spots. The bread rolls should be crisp and deeply golden.
   Look for The cheese is molten and bubbling, and the bread ring is golden and crisp.
   Tip If the bread browns too quickly, tent the skillet loosely with foil for the remaining time.
7. 7Finish with Garlic Herb Butter and Parmesan
   Remove the skillet from the oven. While hot, brush the garlic herb butter over the golden bread rolls, letting it soak into the crust. Sprinkle the grated Parmesan over the hot cheese and bread. Let the skillet rest for 2–3 minutes before serving.
   Look for The bread glistens with herb butter and the Parmesan melts slightly into the cheese.
   Tip The resting time lets the dip set just enough to hold its shape when pulled.
8. 8Pull and Serve
   To serve, use a fork or tongs to pull a portion of the molten cheese from the center, letting it stretch into long, gooey strands. Serve immediately, with the bread rolls as the perfect vehicle for dipping into the cheesy center.
   Look for The cheese pulls in long, glossy strands from the center of the skillet.
   Tip Serve the skillet on a trivet so guests can pull directly from the pan while it's still warm.

The garlic herb butter is brushed over the hot bread, and the Parmesan is sprinkled over the cheese. The bread is glossy and fragrant, the cheese is molten and stretchy. When you pull a portion, it comes away in long, glossy strands. The skillet is ready to serve, with the bread ring acting as the perfect scoop for the cheesy center.

Common mistakes

One common mistake is not squeezing the spinach dry enough, which makes the dip watery. Another is using pre-shredded cheese, which doesn't melt as smoothly. Don't overcook the dip — the cheese can separate and become oily if left in the oven too long.

Also, be careful not to overcrowd the skillet with too many bread rolls; they need room to crisp up. If the bread browns too quickly, tent the skillet with foil. And always use oven mitts when handling the hot cast iron.

How to tell it’s done

The dip is done when the cheese is fully melted and bubbling around the edges, and the top is golden brown in spots. The bread rolls should be deeply golden and crisp to the touch. To check, insert a knife into the center — it should come out clean and the cheese should be gooey, not liquid.

The internal temperature of the dip should be at least 165°F (74°C) to ensure everything is heated through. Let the skillet rest for 2–3 minutes before serving so the cheese sets slightly and the pull is clean.