Spinach Artichoke Dip in a Bread Bowl, Four Cheese Skillet Step-by-step instructions

Before you start

Set the oven rack in the center and heat the oven to 375°F (190°C). Gather the sourdough loaf, spinach, artichoke hearts, jalapeno, cream cheese, sour cream, mozzarella, cheddar, parmesan, garlic, salt, black pepper and olive oil. Let the cream cheese soften at room temperature so it blends smoothly into the sour cream.

Set out the wooden board, large chef's knife, box grater, serrated bread knife, mixing bowl and 10-inch cast iron skillet. Drain the artichoke hearts and pat them dry on a towel before chopping. Keep the spinach dry as well, because excess water loosens the creamy filling and makes the dip run in the skillet.

Instructions

Filling mixed and assembled

1. 1Prepare the bread bowl
   Heat the oven to 375°F (190°C). Cut a round lid from the top of the sourdough loaf, then hollow out the center, leaving a wall about 1 inch thick. Tear the removed bread into bite-size pieces and toss them with the olive oil, garlic, salt and black pepper. Spread the pieces on a baking sheet.
   Look for Bread walls are sturdy and the crumb pieces are coated with a fragrant garlic oil.
   Tip A serrated knife keeps the cut clean and prevents the crust from tearing when you hollow the loaf.
2. 2Chop the spinach and artichoke
   Place the spinach leaves on a wooden cutting board and roughly chop them with a large chef's knife. Finely chop the artichoke hearts and scrape the spinach and artichoke together on the board so they combine into one pile. Thinly slice the jalapeno and set it aside.
   Look for Artichoke pieces are fine and even, and the spinach is coarsely chopped into soft green shreds.
   Tip Pat the artichoke hearts dry first so the dip does not turn watery in the skillet.
3. 3Grate the cheeses
   Grate the mozzarella, cheddar and parmesan on a box grater over the cutting board, letting the shreds fall into a fluffy pile. Set aside half of the mozzarella for the topping. Soften the cream cheese at room temperature so it blends smoothly.
   Look for Shredded cheese looks light and fluffy, not packed together.
   Tip Grate the cheese yourself for a smoother melt than pre-shredded packages give.

At the end of phase one the bread has a hollowed center with walls about an inch thick, and the torn crumb pieces are coated with garlic oil and spread on a baking sheet. The spinach and artichoke are chopped and scraped into one pile on the board, with the spinach in soft shreds and the artichoke finely minced.

The cheeses are grated into fluffy shreds, and the cream cheese is soft enough to stir. Before moving on, check that the bread shell is sturdy, that the vegetables are evenly chopped and dry, and that the cheese is grated and set aside in separate piles for the filling and the topping.

Dip assembled in the skillet

4. 4Mix the creamy filling
   In a mixing bowl, beat the softened cream cheese with the sour cream until smooth. Stir in the chopped spinach, artichoke, jalapeno, most of the grated cheeses, the minced garlic, salt and black pepper until evenly combined.
   Look for The filling is thick, creamy and an even green throughout with cheese streaks.
   Tip Keep a small handful of cheese back for the top so it browns and bubbles.
5. 5Assemble in the skillet
   Spread the spinach artichoke mixture evenly in the cast iron skillet. Tuck the toasted bread pieces around the edge of the skillet, standing them upright so they form a ring. Scatter the remaining shredded mozzarella over the center of the dip.
   Look for The dip fills the skillet evenly and the bread ring stands along the rim.
   Tip Press the bread pieces lightly into the dip so they stay in place during baking.

At the end of phase two the cream cheese and sour cream have blended into a smooth, thick base, and the spinach, artichoke, jalapeno and most of the grated cheeses are evenly folded through. The mixture looks creamy with flecks of green and streaks of cheese. It spreads easily in the skillet, the bread pieces stand in a ring around the rim, and the reserved mozzarella covers the center. Check that the filling reaches the edge of the skillet, that no cheese is clumped, and that the bread pieces are firmly placed so they will not slide during baking.

Golden, molten and ready to serve

6. 6Bake until molten and golden
   Set the skillet on the center rack and bake for 20 to 25 minutes, until the cheese on top has melted, turned golden and is bubbling around the edges. Let the skillet rest for 5 minutes so the dip sets slightly before serving.
   Look for The top is golden with bubbles breaking across the surface.
   Tip Set the skillet on a trivet so the hot handle is not left on the counter.
7. 7Serve in the bread bowl
   Set the skillet on a board and place the bread bowl lid or a torn piece of the bread beside it. Tear off a piece of bread and dip it into the molten filling, pulling out stretchy strands of melted cheese. Serve the dip hot.
   Look for Torn bread pulls away with long, stretchy cheese strands.
   Tip Warn guests the skillet handle and the dip are very hot straight from the oven.

At the end of phase three the cheese on top has melted, turned golden and is bubbling around the edges of the skillet. The bread ring has toasted at the top and the smell of baked cheese and garlic fills the kitchen. After the 5-minute rest the dip has set slightly and holds its shape when a spoon is pulled through. Check the color and the bubbling along the rim, and make sure the bread pulls apart with long, stretchy cheese strands before you serve.

Common mistakes

The most common mistake is leaving the spinach too wet, which makes the dip thin and grainy once it bakes. Squeeze or pat the leaves dry after chopping and drain the artichoke hearts well. Another problem is cutting the artichoke too coarsely, because large pieces are hard to scoop and separate from the creamy base.

Chop them finely and mix them evenly before spreading the filling. Cream cheese that is still cold will leave lumps that do not blend back in, so soften it at room temperature first. Finally, do not skip the reserved cheese on top, since it creates the golden, bubbling crust that makes the dish look finished.

How to tell it’s done

The dip is done when the mozzarella on top has melted completely, turned golden in patches, and is bubbling around the rim of the skillet. The filling should look heated through all the way to the center, with no cool pockets of cream cheese.

Test by inserting a knife into the middle for a few seconds, then touching it to your lip; it should feel hot through. The filling is cooked when it has heated through and pulls into long strands when you tear a piece of bread. Once the top is golden and the cheese is bubbling, the dip is ready to rest and serve.