Spinach Artichoke Dip in Bread Bowls, Four Cheese, One Skillet Tips, FAQ & printable recipe

Tips for success

Preheat the cooking surface thoroughly before adding the main ingredients so moisture evaporates quickly and browning develops cleanly.

Avoid crowding the pan; working with enough breathing room keeps the temperature steady throughout cooking. Adjust the burner slightly whenever the pan sounds too quiet or too lively to maintain steady browning.

Taste a small spoonful right before the final minute and adjust salt, pepper or acidity in small pinches. Wiping the rim of the serving dish before bringing it to the table gives a neat, appetizing presentation.

Variations

• Fresh Herb Finish: Fold in finely chopped flat-leaf parsley, chives or cilantro right off the heat for a bright herbal finish on every serving.
• Gentle Spice Kick: Add a pinch of crushed red pepper flakes or smoked paprika during the middle cooking stage for gentle warmth throughout the dish.

Storage and make-ahead

Fridge

Store covered in an airtight container in the refrigerator for up to 3 days.

Let leftovers cool until no longer steaming, transfer them into a shallow airtight container so they chill evenly in the refrigerator, and reheat gently with a splash of water or broth to keep everything juicy.

Letting the finished dish settle briefly off the heat helps the juices and sauce coat every bite evenly.

You can chop the aromatics, measure the seasonings and portion the main ingredients up to twenty-four hours ahead in covered containers so active stove time stays quick and effortless on busy weeknights.

Keep all ingredients prepped in small bowls beside the stove so every addition happens smoothly on cue.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce.

Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites. Set extra pepper and herbs at the center of the table.

Frequently asked questions

Recipe card

Spinach Artichoke Dip in Bread Bowls, Four Cheese, One Skillet

Prep 20 minCook 20 minRest 5 minTotal 45 minServes 8

Ingredients

• 1 can (14 oz) artichoke hearts, drained and quartered
• 8 oz fresh spinach leaves, chopped
• 2 green chili peppers, sliced
• 1 jalapeno pepper, finely chopped
• 4 oz hard grating cheese such as Parmesan, finely grated
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 2 cloves garlic, minced
• kosher salt and black pepper to taste
• 8 round bread rolls, about 4 inches each
• 2 tbsp unsalted butter, cut into pats

Instructions

1. Quarter the artichoke hearts and chop them finely. Pull the spinach leaves from the stems, then chop them. Slice the green chili peppers and finely chop the jalapeno. Gather the artichokes and spinach together with the chili and jalapeno, and set them aside on the board.
2. Grate the Parmesan on the fine holes of a box grater until it forms a fluffy pile of fine shreds. Set it aside with the other cheeses so the four-cheese blend is ready before the skillet goes on the heat.
3. Preheat the oven to 375°F (190°C). Set a 10-inch cast iron skillet over medium heat, add the cream cheese, sour cream, mayonnaise and garlic, and stir with a wooden spoon until smooth and warm.
4. Stir the chopped artichoke, spinach, chili and jalapeno into the creamy base. Add the grated Parmesan, the mozzarella and the cheddar, and season with kosher salt and black pepper. Stir until the mixture is smooth and evenly warm.
5. Scatter the remaining shredded mozzarella and cheddar over the top of the dip. Bake the skillet until the cheese is melted, golden and bubbling around the edges, about 15 to 20 minutes.
6. Cut a thin top off each bread roll and hollow out the centers, leaving a shell about 1/2 inch thick. Top each bread roll with a pat of butter and arrange them around the edge of the skillet, tucking them in among the dip.
7. Let the skillet rest for about 5 minutes so the dip sets slightly. Spoon the golden dip into the warm bread bowls and serve immediately, pulling the bread and dip together so the melted cheese stretches.

Contains: milk, gluten, eggs