Ally's Sweet and Savory Eats: Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip

Wednesday, October 25, 2017

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip

This dip needs to grace your holiday table this year.
Perfect for parties and family gatherings!

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip...the #1 holiday appetizer this season!  Bake it off at home and take it to your families Christmas, staff party or any holiday event. (sweetandsavoryfood.com)

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Hi guys!

Well, if there is ever a time to break out your cast iron skillet it is now.  I woke up to a temperature of 40 degrees this morning.  You better believe I grabbed my sweatpants, my favorite slippers and a hot cup of coffee as soon the sleep left my eyes.

And then because I'm mother-of-the-year I ramschackled our front closet to try and find matching gloves, hats and the appropriate jackets for my three children to go out in this cold.  One of these years I'll be prepared for the first cold snap.

There's always next year.

And at which point do I break down and turn on our heat?  Can I make it until November?  This girl loves a challenge.  I'll keep you updated.

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip...the #1 holiday appetizer this season!  Bake it off at home and take it to your families Christmas, staff party or any holiday event. (sweetandsavoryfood.com)

Alright, let's talk cast iron skillets.

I had one way back in time when being a food blogger was just a flicker in my mind, well before I was married and even the bit domestic.

It also pains me to tell you that I don't remember what happened to it.  Lost in a move?  Given to a friend to borrow and didn't remember to ask for it back?  I don't know.  Long story short it disappeared years ago and then when I did started to care about food {and blogging about it} I wanted it back.

Well, like anything in life, it took me years and years to get one back.  The husband must have been sick of me complaining about wanting one as on one random Saturday a couple months back he walked in the door with one.

And shockingly, he must have been {really} listening.  He walked in with the one I wanted, a Lodge 10-inch Pre-Seasoned Skillet.

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip...the #1 holiday appetizer this season!  Bake it off at home and take it to your families Christmas, staff party or any holiday event. (sweetandsavoryfood.com)

For a long time I had dreamt of baking up a hot, creamy dip inside some crusty, herbed bread.  Here was my chance.  Cast iron skillets create the BEST crusts on breads and pies, not to mention heating up super quick and keeping the heat, so baking them together works perfectly.

Last Sunday night I declared it "appetizer night" for dinner and this dip/bread combo took center stage, but really it was just a test on my family to see if they enjoyed it and it was blog worthy.

It passed the test.

And guess what?  Now, I now it will be perfect for upcoming holiday parties.  You can bake this off at home, cover it in foil, carry it to your party and it keeps warm for hours.

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip...the #1 holiday appetizer this season!  Bake it off at home and take it to your families Christmas, staff party or any holiday event. (sweetandsavoryfood.com)

The center of this dip, is my famous Spinach Artichoke Dip.  I've been making it for years {probably since around the time I lost my skillet} yet I have never tucked it into a skillet with warmed herbed bread dippers.

Combine the two and my friends, we have the #1 appetizer of this holiday season.  Pass it along to your friends and take it to an upcoming holiday party!

Yield: serves 10-12

Hot Cast Iron Skillet Herbed Bread with Spinach Artichoke Dip

prep time: 15 MINScook time: 20 MINStotal time: 35 mins
Dig out your cast iron skillet and wow your guests with this fun hot dip. The bread dippers and warm dip bake together in the oven and create the perfect appetizer.

INGREDIENTS:

For the Bread:
  • 1 tube Grands Buttermilk Biscuits
  • 1/2 stick butter, softened
  • 1/2 t. garlic powder
  • 1/2 t. onion powder
  • 1 t. parsley
For the Dip:
  • 10 oz. box frozen spinach, squeezed and drained
  • 12 oz. jar marinated artichokes, drained and chopped
  • 8 oz. cream cheese, softened
  • 1/2 c. Parmesan cheese, shredded
  • 2 cloves garlic, minced
  • 1 c. mozzarella cheese, shredded
  • 1/2 c. mayonaisse

INSTRUCTIONS:


  1. Grease a 10-inch round cast iron skillet with cooking spray. Preheat the oven to 375 degrees.
  2. Open the Grands biscuits and cut each biscuit into 8 pieces. Lay the pieces against the outside edge of the skillet forming a circle.
  3. In a small bowl combine the softened butter and seasonings. Mix and using a pastry brush, brush all over the biscuits.
  4. In another bowl combine the dip ingredients and stir until smooth. Place all of the dip in the middle of the skillet. Sprinkle with additional shredded Parmesan cheese if desired.
  5. Bake for 20 minutes or until the biscuits are lightly browned and the dip is hot and bubbly.

notes

If you don't have a cast iron skillet simply swap for any round baking dish.
Created using The Recipes Generator

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