Recipe: Warm Skillet Bread with Artichoke Spinach Dip

INGREDIENTS

Bread Dough: (or use one loaf of frozen bread dough, thawed)

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

Artichoke Spinach Dip:

4 cups

loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)

170 milliliters

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

To serve:

1/4 cup

mozzarella, shredded

Freshly ground pepper