Molten Four Cheese Spinach Artichoke Dip Skillet with Garlic Bread Ring Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a combination of mozzarella and Monterey Jack — mozzarella gives you the long, stringy stretch, while Monterey Jack adds creaminess and a mild, buttery flavor.

Grate the cheese yourself, and don't be shy with the amount; a thick layer ensures a molten, gooey center. If you want a deeper golden crust on the bread, brush the rolls with a little extra melted butter before baking.

The dip can be assembled ahead of time up to the point of baking, then refrigerated. When you're ready to serve, add a few extra minutes to the baking time to account for the cold ingredients.

If you have leftover dip, it reheats beautifully in the oven or microwave. The bread rolls will soften on reheating, so for the crispiest results, reheat the skillet in the oven rather than the microwave.

Variations

• Spicy Sausage: Cook 8 oz of spicy Italian sausage in the skillet before adding the cream, breaking it into small crumbles. Drain excess fat, then proceed with the recipe. The sausage adds a savory, spicy depth that pairs well with the jalapenos.
• Smoky Gouda: Replace half of the Monterey Jack with smoked Gouda, grated. The smoky flavor complements the artichokes and adds a rich, complex note to the dip. Use regular Gouda if you prefer a milder taste.
• Crab and Artichoke: Fold in 8 oz of lump crab meat after simmering the vegetables, just before adding the cheese. The crab adds a sweet, delicate flavor that turns this into a special-occasion appetizer. Pick through the crab for shells before adding.
• Bacon Jalapeno Popper: Cook 6 slices of bacon until crisp, then crumble. Stir the bacon into the dip along with the jalapenos, and sprinkle extra bacon over the top before baking. This adds a smoky, salty crunch that echoes the flavors of a jalapeno popper.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until bubbling, about 10–15 minutes.

Freezer

The dip can be frozen, but the texture may change slightly due to the cream and cheese. Freeze in an airtight container for up to 1 month.

Reheat

To reheat, place the dip in an oven-safe dish and warm at 350°F (175°C) for 10–15 minutes, or until hot and bubbling.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. The bread rolls will lose their crispness, but they can be refreshed in the oven. To reheat, place the dip in a small oven-safe dish and warm at 350°F (175°C) until bubbling, about 10–15 minutes. If reheating in the microwave, use 50% power to avoid overheating the cheese.

The dip can be fully assembled (without baking) up to 24 hours in advance. Prepare the vegetables, cream base, and cheese, then arrange everything in the skillet. Cover and refrigerate.

When ready to bake, remove the skillet from the fridge and let it sit at room temperature for 20 minutes while the oven preheats. Bake as directed, adding 5–10 minutes to the cooking time to ensure the center is hot.

Serving ideas

Serve the skillet hot, straight from the oven, with the bread ring as the primary dipper. The bread rolls are meant to be torn off and used to scoop the molten cheese from the center. You can also provide extra bread, crackers, or vegetable sticks on the side for additional dipping. The dip is rich and satisfying, so a little goes a long way — this recipe easily serves 8 as an appetizer.

For a more composed presentation, sprinkle a few extra jalapeno rings and a dusting of paprika over the top before serving. The skillet can be placed on a wooden board or trivet to protect the table.

This dip is best enjoyed immediately while the cheese is still molten and the bread is crisp. If you're serving it at a party, set it out with plenty of napkins — it's a hands-on dish.

Frequently asked questions

Recipe card

Molten Four Cheese Spinach Artichoke Dip Skillet with Garlic Bread Ring

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 14 oz canned artichoke hearts, drained and chopped
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 jalapenos, sliced into rings
• 1 1/2 cups heavy cream
• 4 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz Monterey Jack cheese, shredded
• 8 oz mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 12 dinner rolls
• 4 tbsp unsalted butter, melted
• 3 tbsp garlic herb butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

510

Protein

18 g

Carbohydrates

28 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.