Skillet Spinach-Artichoke Dip with Fire-Roasted Bread
Get your indoor grill going for this cheesy dip recipe! Since it's grilled and served right in a cast iron skillet, cleanup is a breeze with minimal dishes to wash.
Ingredients
- Canola oil, for grill grate
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup sour cream
- 2 oz. Parmesan, grated (1/2 cup)
- 1 tsp. lemon zest, plus 3 tablespoons lemon juice
- 1 large clove garlic, pressed
- Kosher salt and freshly ground black pepper
- 1 (14-ounce) can artichokes, drained and chopped
- 1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry
- 1 small loaf country bread, sliced
- 3 tablespoons, olive oil
Instructions
- Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
- Whisk together cream cheese, sour cream, 1/4 cup Parmesan, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Fold in artichokes and spinach. Transfer to a 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan. Cover with aluminum foil.
- Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat. Cook, uncovered, until bubbly and golden brown, 18 to 20 minutes. Remove from grill.
- Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds. Serve with dip alongside.
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