A Wonderful Warm Dip
With the cold weather upon us, there is nothing as heavenly as a warm, gooey appetizer … and if it looks amazing too all the better!
It’s no secret that I simply love all things carb (and they do love ME too!). The blend of freshly baked bread and a cheesy hot dip is almost impossible to resist. This recipe is good for the family, watching an afternoon sporting event, potluck or anything for that matter.
Though many find that cast iron a bit high maintenance as you cannot put it in the dishwasher and need to regularly season it, it’s even cooking and presentation is simply unrivalled.
INGREDIENTS
– 2 frozen bread dough logs ( cut & rolled into balls) or 20 frozen bread rolls
– 4 tbsp butter unsalted and melted
– 3 cups spinach
– 1 can of artichokes, drained and chopped
– 2 cups frozen ( or fresh kales) chopped into small bits
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 8 oz cream cheese room temperature, 1 package
– 1 cup shredded smoked cheddar ( or grated smoked gouda works as well)
– 1/2 cup grated parmesan cheese
– 1/2 tsp pepper or to taste
– 1/8 tsp red pepper chili flakes
– 1/4 finely chopped parsley
DIRECTIONS
1. Spray a large skillet with non stick spray, or use a Misto with olive oil. Use a small cereal bowl and place in centre. Give this bowl a little shot of spray as well to avoid having the bread dough stick. Arrange the dough balls evenly around the perimeter. Give the dough a shot of olive oil mist. Cover and let rise a minimum of 1 hour.
2. In a separate skillet, melt 2 Tb and sautee the spinach, kale. Add the cream cheese and blend until softened. Add the mayonnaise and sour cream, stirring through. Add the Smoked cheddar, parmesan cheese and artichokes and stir thoroughly. Add pepper to taste. You can also add salt to taste, but I find with all the cheeses, the sodium level is salty enough for me.
3. Preheat oven to 375 F.
4. When dough has roughly doubled in size, remove the bowl and add the cheese mixture to the centre portion. Brush with remaining butter, sprinkle parsley and chilli flakes. Add a smattering of grated parmesan as this will make the top look great (and yummy).
5. Bake in oven for 25 minutes, or until the bread is golden and the dip is bubbling.
6. Allow to cool for about 5 minutes.
Pair well with a lovely glass of chardonnay and good company.
Enjoy…and let me know what you think!
xoxo – Sandra
