Bring a Snack?

   

 Its that time of year when many post-holiday gatherings are snack food times. By now we're tired (or maybe full) of sweet treats and collected snacks may be the meal for a meeting or party. Whether you're planning a Super Bowl party or committee meeting, its good to have a 'go-to' recipe for a savory snack to take.
     This recipe fits the need! It isn't something I would make at home for the two of us, but it worked well for a Cattlewomen's meeting where there were at least 4 cheese balls! I took the easy shortcuts and used frozen dough and frozen spinach, so it was quick and easy to assemble. The recipe made enough dip that I had some left for us to snack on at home for a few days as well. I made it in a round casserole dish so it was easier to transport to the meeting. But a cast-iron skillet would add a rustic touch if you were serving it at home. 

WARM SKILLET BREAD AND ARTICHOKE SPINACH DIP

Ingredients: 

1 loaf frozen bread dough, thawed

         (or make your own from your favorite recipe)

Artichoke Spinach Dip:

4 cups loosely packed fresh baby spinach (mw with 1 T. water for 1 minute, cool, and drain

OR ½ of a 10 oz. package frozen spinach, thawed and drained

1 small jar marinated artichoke hearts, drained and coarsely chopped

4 oz cream cheese at room temperature

½ cup sour cream

¼ cup mayonnaise

1 clove garlic, minced

½ tsp. hot sauce

¼ cup grated Parmesan cheese

¼ cup mozzarella, plus more for topping

To make dip:Combine all ingredients and mix until well combined. Cover and refrigerate until needed. 

Shaping dough:Cut the dough into 16 equal pieces on a lightly floured cutting board. Shape each piece into a ball by pinching the edges together underneath. 

Generously butter an 8-inch cast-iron skillet. Place an oven-proof 5-inch (approximately) bowl, top side down in the center. Spray the bowl with cooking spray. Arrange the dough balls in the skillet around the bowl, pushing together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes. 

 

Ready to go in the oven!

Preheat oven to 375 degrees with the rack in center of the oven. Remove bowl from the skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan. Bake in pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly. 

Remove from oven and raise oven rack to the top third. Switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven to brown cheese and dip. 

Serve with a ‘dip’ knife.