Spinach Artichoke Dip Skillet with Four Cheeses and Bread Bowls Tips, FAQ & printable recipe

Tips for success

Heat the bread bowls and the removed bread at the same time as the dip so everything is hot and crisp when served. Place the bowls on a baking sheet and toast them in the oven for a few minutes while the dip bakes. Let the hollowed bread crisp into croutons to use for dipping after the bowls are empty.

Serve the dip in the skillet on a trivet so it stays hot on the table. If you want to keep it warm during a longer gathering, set the skillet over a low flame or a warming tray. Stir the edges gently into the center to refresh the texture, and keep a spoon nearby so guests can lift the dip cleanly.

Variations

• Extra Jalapeño: Add a second sliced green jalapeño to the base for a bolder heat. Keep the rounds thin and fold them in with the spinach and artichokes so the spice spreads evenly through the dip.
• Spicier Pepper Rounds: Use pickled jalapeño slices, drained and patted dry, in place of fresh rounds. They add a sharper, tangier bite that pairs well with the rich four cheese topping.
• Extra Cheesy Top: Increase the four cheese topping by half for a thicker golden crust with more browned spots. Bake until the top bubbles and turns deep gold at the edges.
• Bread Crisps: Slice the hollowed bread into thin rounds, brush them lightly with olive oil and toast until crisp. Serve these alongside the bread bowls for extra dipping.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to three days.

Reheat

Reheat the dip gently over low heat on the stovetop or in a 350°F (175°C) oven until it is steaming hot throughout, stirring well before serving.

Leftover dip should cool at room temperature for no more than 2 hours before it goes into the refrigerator. Transfer it to an airtight container or cover the skillet tightly with foil.

Store the dip and the bread separately, because the bread softens quickly once it touches the moist dip. Leftover dip keeps well for up to three days when stored properly in the refrigerator.

When reheating, warm it gently on the stovetop or in a low oven until steaming and hot. Stir the dip well before serving to restore its smooth texture, and add a splash of milk or sour cream if the dip has thickened too much. Discard any dip left out for more than two hours at room temperature.

You can prepare the dip base up to one day before baking. Wilt, squeeze and chop the spinach, artichokes, onion and garlic, then combine them with the cream cheese, sour cream and mayonnaise. Cover the bowl and refrigerate it. Grate the four cheese blend and keep it covered in the refrigerator as well.

When ready to serve, bring the base to room temperature for about 20 minutes, transfer it to the skillet and simmer until hot. Then spread the cheese on top and bake as directed. Hollow and toast the bread bowls on the day of serving so they stay crisp. A make-ahead base saves time at the party while keeping the dip fresh and creamy.

Serving ideas

Serve the dip hot in the cast iron skillet with the toasted bread bowls set around it. Guests can tear pieces from the bowls, dip them through the molten cheese and eat them warm.

Add a basket of sliced vegetables or crackers on the side for variety, and provide small spoons so the dip can be served neatly without reaching across the skillet.

For a casual spread, put the skillet at the center of a board with extra toasted bread slices, pita chips and celery sticks. The dip pairs well with cold drinks and light appetizers, and it is easy to keep warm on the table. Offer napkins close by, since the cheese pulls in long strands that are best enjoyed right away.

Frequently asked questions

Recipe card

Spinach Artichoke Dip Skillet with Four Cheeses and Bread Bowls

Prep 25 minCook 25 minRest 5 minTotal 55 minServes 8

Ingredients

• 10 oz fresh spinach leaves, wilted and chopped
• 1 1/2 cups artichoke hearts, drained and finely chopped
• 1 green jalapeño pepper, thinly sliced into rounds
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cups hard cheese blend, freshly grated (such as Parmesan, Asiago, Romano and Gruyère)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 4 round crusty bread bowls, about 6 inches each

Instructions

1. Wilt the spinach in a dry pan over medium heat until it collapses, then squeeze out the water and chop it finely. Halve and quarter the artichoke hearts and chop them finely. Slice the jalapeño into thin rounds, then finely chop the onion and mince the garlic.
2. Grate the hard cheeses on the small holes of a box grater until you have a fine pile of shreds. Set them aside on a plate so they stay ready for the topping.
3. Beat the softened cream cheese, sour cream and mayonnaise in a bowl until smooth. Spread the base in a cast iron skillet over medium heat, then fold in the artichokes, spinach, jalapeño, onion and garlic.
4. Season the mixture with kosher salt and black pepper. Simmer over medium heat, stirring often, until the dip is smooth, glossy and hot all the way through.
5. Spread the grated four cheese blend evenly over the surface of the dip. Set the skillet in a preheated oven and bake until the cheese melts, bubbles and turns golden with browned spots.
6. Cut a lid from the top of each bread bowl, then hollow out the centers, leaving a thick shell. Toast the bowls and the removed bread on a baking sheet until crisp, and place the bowls around the skillet.
7. Let the skillet rest for about 5 minutes so the dip sets slightly. Tear a piece of bread, dip it through the molten cheese and lift a spoonful of the dip onto each serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

26 g

Fat

29 g

Fiber

2 g

Sugar

3 g

Sodium

780 mg

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