Spinach Artichoke Dip in a Bread Bowl, Four Cheese Skillet

Tear a piece of crusty sourdough from a skillet of bubbling four cheese spinach artichoke dip and watch long, stretchy strands of melted cheese follow it. This bread bowl dip is built for sharing straight from the cast iron, with a creamy filling, a golden top and garlic herb bread ready for dipping.

This spinach artichoke dip turns a round sourdough loaf into a serving bowl and bakes the filling in a cast iron skillet. Spinach and artichoke are chopped together on a board, then folded into a creamy base of cream cheese and sour cream with four cheeses.

The dip is spread in the skillet, a ring of garlic herb bread pieces goes around the edge, and more shredded cheese covers the center before the pan goes into the oven. The result is a hot, golden, cheese-topped appetizer that can be served from the skillet, with pieces of the bread torn off for dipping. Set out the bread bowl beside the skillet so guests can pull and dip as the cheese stays warm.

Ingredients

Why this recipe works

Chopping the spinach and artichoke by hand keeps the vegetables in small, even pieces that stay distinct in the dip. Scraping them together on the board also lets the spinach and artichoke mix before they go into the bowl, so every spoonful carries both flavors instead of separate clumps.

The fine chop on the artichoke matters because larger pieces can make the dip hard to scoop and split the creamy base when baked.

Blending the cream cheese and sour cream first gives the dip a smooth base that holds the vegetables and grated cheeses. Mozzarella supplies the stretch, cheddar adds a sharper note, and parmesan gives a salty, savory finish once it browns. Baking the filling in a cast iron skillet holds heat well, so the cheese keeps melting and bubbling at the table for longer than in a shallow dish.

Notes and substitutions

Sourdough is the best bread for the bowl because its thick, crusty shell holds up to the hot filling and does not turn soggy at the edges. A round country loaf or a pumpernickel boule with a sturdy crust works as a substitute.

Choose a loaf about 1 1/2 pounds so the walls remain thick enough after you hollow out the center. Save the torn crumb for the garlic herb bread pieces, which add flavor and something to dip.

A 10-inch cast iron skillet gives enough room for the filling and the ring of bread pieces, and it can go straight from the oven to the table. A large chef's knife and a wooden board handle the chopping, and a box grater makes fluffy cheese shreds.

If you are using frozen spinach instead of fresh, thaw it and squeeze out as much liquid as you can before adding it to the filling, so the dip stays thick and creamy. Full-fat Greek yogurt can replace the sour cream if you want a tangier base.

• sourdough round: round country loaf or pumpernickel boule with a sturdy crust
• fresh spinach: 10 oz frozen chopped spinach, thawed and squeezed dry
• sour cream: full-fat plain Greek yogurt

Equipment

• 10-inch cast iron skillet
• large chef's knife
• wooden cutting board
• box grater
• serrated bread knife
• mixing bowl