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Skillet Bread with Artichoke Spinach Dip

Recipe for a warm skillet of freshly baked pull-apart bread, with warm artichoke and spinach dip in the center. Perfect for game day or entertaining.
24 Servings - 1 hr 30 min - seasonsandsuppers.ca
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Servings:24  | Calories:85 | Total Fat:7g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 2g
10 %
Total Carb 3g
1 %
Fiber 1g
4 %
Sugars 1g
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Cholesterol 10mg
3 %
Sodium 264mg
11 %
Protein 3g
7 %
Calories:
44% Others combined
24% Mayonnaise
19% Cream cheese
12% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 3/4 – 3 cups all-purpose flour
2 1/2 tsp. active dry or instant yeast
1 tsp. fine salt
1 cup milk, warmed but not hot
2 Tbsp. vegetable oil or melted butter
4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
4 oz. cream cheese, room temperature (1 / 2 a typical brick)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp. Sriracha sauce (or any “hot sauce” you like)
1/4 cup freshly grated Parmesan cheese
1/4 cup mozzarella, shredded + more for topping
Salt and pepper
1/4 cup mozzarella, shredded
Freshly ground pepper

Directions : View recipe directions on seasonsandsuppers.ca
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