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

Before you start

Before starting, heat the oven to 375°F (190°C). Chop the spinach and artichoke hearts into small, uniform pieces. Slice the jalapeños into thin rings.

Grate the Monterey Jack and mozzarella on the large holes of a box grater, and grate the Parmesan finely. Have the garlic cream, buttered bread rolls, and garlic herb butter measured and ready. The cast iron skillet should be clean and dry.

Instructions

Prep and Simmer

1. 1Prep the Vegetables and Cheese
   Chop the artichoke hearts and spinach into small pieces. Slice the jalapeños into thin rings, removing seeds for less heat if desired. Grate the Monterey Jack and mozzarella on the large holes of a box grater into a fresh pile.
   Look for All vegetables are chopped and the cheese is freshly grated.
   Tip Grating your own cheese ensures it melts smoothly and doesn't turn grainy.
2. 2Simmer the Cream Mixture
   Place the cast iron skillet over medium heat. Add the chopped spinach, artichokes, and garlic cream. Stir and simmer for 3 to 4 minutes until the spinach wilts and the mixture is hot and slightly thickened.
   Look for The spinach is wilted and the cream is bubbling gently.
   Tip If the mixture seems too thick, add a splash of milk or cream.

At the end of this phase, the spinach is wilted and the artichokes are coated in a creamy, garlicky sauce. The mixture should be hot and slightly thickened, not watery. The jalapeños are visible as bright green rings. The cheese is freshly grated and piled on a plate, ready to be added. The bread rolls are arranged around the skillet, ready to be placed.

Assemble and Bake

3. 3Ring the Skillet with Bread Rolls
   Arrange the buttered garlic bread rolls around the edge of the skillet, cut side facing inward, pressing them gently into the hot mixture so they stay in place.
   Look for The rolls form a tight ring around the skillet edge.
   Tip Use rolls that are slightly stale for better absorption of the garlic butter.
4. 4Pile on the Cheese
   Sprinkle the shredded mozzarella and Monterey Jack evenly over the spinach-artichoke mixture, covering the center completely. The cheese should mound slightly and touch the bread rolls.
   Look for The center is completely covered with a thick layer of cheese.
   Tip Don't stir the cheese into the dip; leave it on top to blister and brown.
5. 5Bake Until Blistered
   Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12 to 15 minutes until the cheese is melted, bubbly, and blistered in spots, and the bread rolls are golden and toasted.
   Look for The cheese is bubbling and browned; the bread rolls are golden and crisp.
   Tip If the bread browns too quickly, cover loosely with foil.

The skillet is now ringed with bread rolls, and the center is buried under a thick mound of shredded cheese. As it bakes, the cheese melts and bubbles, turning golden and blistered in spots.

The bread rolls begin to toast, turning golden brown and crisp on the edges. The aroma of garlic and melted cheese fills the kitchen. The dip is ready when the cheese is fully melted and the bread is golden.

Finish and Serve

6. 6Brush with Garlic Herb Butter
   Remove the skillet from the oven. Brush the melted garlic herb butter over the golden bread rolls, then sprinkle the grated Parmesan over the bread and the cheese center.
   Look for The rolls are glossy with butter and dusted with Parmesan.
   Tip Work quickly while the skillet is hot so the butter soaks into the bread.
7. 7Pull and Serve
   Using two forks or tongs, pull a crispy, stretching portion from the center of the dip. Serve immediately while the cheese is molten and the bread ring is crisp.
   Look for The cheese stretches in long ribbons as you pull.
   Tip Serve with extra bread or vegetable sticks for dipping.

After brushing with garlic herb butter and sprinkling with Parmesan, the bread rolls are glossy and fragrant. The cheese center is molten and stretchy, with a few browned spots. Pulling a portion with forks reveals long, gooey cheese strands. The dip is best served immediately, while the bread is crisp and the cheese is hot and flowing.

Common mistakes

One common mistake is using pre-shredded cheese, which often contains cellulose and other anti-caking agents that prevent smooth melting, resulting in a grainy texture. Another is not draining the artichoke hearts well, which can make the dip watery.

If the mixture seems too thin, simmer it longer before adding the cheese. Overbaking can cause the cheese to become tough and oily, so watch it closely. Finally, if the bread rolls are not pressed into the dip, they may slide off the skillet; press them gently so they stay in place.

How to tell it’s done

The dip is done when the cheese is fully melted, bubbly, and blistered in spots, and the bread rolls are golden brown and crisp on the edges. The center should be hot and molten, with the cheese pulling away from the sides of the skillet slightly.

Insert a knife into the center; it should come out with melted cheese clinging to it. There is no raw protein in this recipe, so the temperature check is not needed, but the dip should be heated to an internal temperature of at least 165°F (74°C) for food safety.