Skillet bread spinach dip
Enjoy a delightful appetizer with our Skillet Bread Spinach Dip recipe! This scrumptious dish combines homemade skillet bread with a creamy spinach and sun-dried tomato dip, enriched with cream cheese, sour cream, and parmesan. Perfect for any gathering!
- 08 Mar 2024
- Cook time 30 min
- Prep time 60 min
- 6 Servings
- 10 Ingredients
Skillet bread spinach dip is a delightful and versatile dish that combines the heartiness of freshly baked bread with a creamy and flavorful spinach dip. This recipe is perfect for gatherings, game nights, or as an appetizer for a dinner party. With a few simple ingredients and a skillet, you can create this delicious, crowd-pleasing dish that’s sure to impress your guests.
Ingredients:
Instructions:
- In a large mixing bowl, combine 2 cups of all-purpose white wheat flour, 1 tsp of yeast, and 1 tsp of salt. Mix well.
- Make a well in the center of the dry ingredients and add 1 tbsp of olive oil.
- Gradually add warm water, a little at a time, and mix until you form a soft dough.
- Knead the dough for about 5-7 minutes on a floured surface until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- In a medium skillet, melt 1 tbsp of butter over medium heat.
- Add the chopped sun-dried tomatoes and cook for 2-3 minutes until they soften.
- Stir in the chopped spinach and cook for another 2 minutes until wilted.
- In a separate bowl, combine 1 cup of softened cream cheese, 1 cup of sour cream, and 1/2 cup of grated parmesan cheese. Mix until well combined.
- Add the spinach and sun-dried tomato mixture to the cream cheese mixture. Stir until everything is well incorporated. Set aside.
- Preheat your oven to 375°F (190°C).
- Take the risen dough and roll it out on a floured surface to form a large circle, big enough to cover the bottom of an oven-safe skillet.
- Grease the skillet with a little olive oil or butter and then place the rolled dough into the skillet, pressing it gently to fit.
- Pour the spinach dip mixture into the center of the dough and spread it evenly.
- Fold the edges of the dough over the filling, leaving some of the dip exposed in the center.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the edges of the bread are golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Cut into wedges and serve warm. Enjoy!
Tips:
- Use warm water to activate the yeast properly and ensure your bread dough rises well.
- Drain and pat dry the sun-dried tomatoes to remove excess oil for a balanced texture in your dip.
- Thaw and drain frozen spinach before mixing it in to prevent a watery dip.
- For an added burst of flavor, add a clove of minced garlic to your spinach mixture.
- Serve the dip hot and bubbly from the skillet for the best texture and flavor.
In conclusion, skillet bread spinach dip is a delightful dish that combines the comfort of homemade bread with a creamy, savory spinach dip. This recipe is perfect for sharing at parties and gatherings, and it's sure to be a hit with everyone. Enjoy the warm, melted goodness straight from the skillet and watch it disappear in no time!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 3.09g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 33% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 33mg | 6% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 2.24mg | 14% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 680mg | 20% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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