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

Tips for success

For the best texture, grate the cheeses yourself from a block. Pre-shredded bags often contain starch or cellulose that can make the cheese melt unevenly and turn grainy.

Also, make sure the artichoke hearts are thoroughly drained and patted dry before chopping; excess moisture will make the dip watery. If you prefer a spicier kick, leave the seeds in the jalapeños, or add a pinch of red pepper flakes to the cream.

When arranging the bread rolls, place them cut side down so they absorb the garlic butter and become crispy on the bottom. If your rolls are large, you may need fewer; if they are small, use more to fill the ring.

If the bread starts to brown too quickly in the oven, cover the skillet loosely with foil. This will prevent the bread from burning while the cheese finishes melting.

Variations

• Spicy Sausage Version: Brown 1/2 pound of bulk Italian sausage in the skillet before adding the vegetables. Drain excess fat, then proceed with the recipe. The sausage adds a savory, spicy depth that pairs well with the cheese and jalapeños.
• Crab and Artichoke Dip: Fold in 8 ounces of lump crab meat after simmering the vegetables, just before adding the cheese. The crab adds a sweet, delicate flavor that elevates the dip for special occasions. Be sure to pick through the crab for shells.
• Roasted Garlic Version: Substitute the garlic cream with roasted garlic puree mixed with heavy cream. Roast a whole head of garlic in foil until soft, then squeeze the cloves into the cream. This gives a mellow, sweet garlic flavor that is less pungent.
• Gluten-Free Option: Use gluten-free bread rolls and ensure all other ingredients are certified gluten-free. The rest of the recipe remains the same. This allows those with gluten sensitivities to enjoy the dip with the bread ring.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. The bread rolls will soften, but the dip itself remains flavorful.

Freezer

Freezing is not recommended, as the cream and cheese may separate and the bread rolls will become soggy upon thawing.

Reheat

Reheat individual portions in the microwave in 30-second bursts, or warm the whole skillet in a 350°F (175°C) oven for 10-15 minutes until hot and bubbly.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. The bread rolls will soften, but the dip itself will keep well.

To reheat, place the dip in a small skillet or oven-safe dish and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until hot. The texture may not be as smooth as fresh, but it will still be delicious.

You can prepare the dip up to the point of baking, but do not add the bread ring or the cheese until ready to bake. Store the vegetable-cream mixture in the refrigerator for up to 24 hours.

When ready to serve, reheat the mixture in the skillet, then proceed with adding the bread and cheese and baking. Alternatively, you can assemble the entire dip and refrigerate it unbaked, then bake as directed, adding 5-10 minutes to the baking time.

Serving ideas

Serve the dip hot from the skillet, with the bread ring for pulling and dipping. The bread rolls are meant to be torn off and used to scoop the cheesy center. For extra dippers, provide additional toasted bread, crackers, or vegetable sticks like celery and carrot. The dip is rich, so a little goes a long way; a small portion is satisfying.

This dip is perfect for parties, game days, or casual gatherings. It can be served as a main appetizer or as a side to a larger spread. The cast iron skillet keeps the dip warm for a while, but it's best eaten within 30 minutes of baking. If you have leftovers, they can be reheated, but the bread will lose its crispness.

Frequently asked questions

Recipe card

Molten Spinach Artichoke Four Cheese Skillet Dip with Garlic Bread Ring

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 10 oz fresh spinach, chopped
• 14 oz canned artichoke hearts, drained and chopped
• 2 jalapeños, sliced into rings
• 1 cup garlic cream (heavy cream with minced garlic)
• 8 oz Monterey Jack cheese, shredded
• 8 oz mozzarella cheese, shredded
• 12 buttered garlic bread rolls
• 2 tbsp melted garlic herb butter
• 1/4 cup grated Parmesan cheese

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

24 g

Fat

35 g

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