Spinach Artichoke Dip Skillet with Garlic Knots
This Spinach Artichoke Dip Skillet with Garlic Knots is creamy, cheesy, and utterly irresistible, perfect for cozy nights or parties!
Equipment
- Oven-safe Skillet
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Pastry Brush
- Spatula or spoon
Ingredients
- 2 cups fresh spinach chopped
- 14 oz artichoke hearts drained and chopped
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 package pre-made pizza dough
- olive oil for brushing
- fresh parsley chopped for garnish
Instructions
Prepare the Dip Base
- Preheat your oven to 375°F (190°C). In a medium bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy. Add the minced garlic, garlic powder, onion powder, red pepper flakes, salt, and pepper, stirring well to incorporate all those wonderful flavors.
Add Spinach and Artichokes
- Fold in the chopped fresh spinach and drained, chopped artichoke hearts. Next, add the shredded mozzarella and grated Parmesan cheese, mixing gently but thoroughly.
Transfer to Skillet
- Lightly grease your oven-safe skillet with a little olive oil. Spoon the dip mixture into the skillet, spreading it evenly across the bottom. Set aside while you prepare the garlic knots.
Shape the Garlic Knots
- On a lightly floured surface, roll out the pre-made pizza dough into a large rectangle. Cut the dough into 1-inch strips. Tie each strip into a loose knot. Arrange the knots around the edge of the skillet, nestling them gently against the dip. Brush each knot with olive oil.
Bake to Perfection
- Place the skillet in the preheated oven and bake for 20-25 minutes, until the dip is bubbling and the garlic knots turn golden brown. Keep an eye on the knots; they should be soft and slightly crispy on the outside.
Garnish and Serve
- Remove the skillet from the oven and sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve immediately and enjoy.
Notes
- Make sure to drain artichokes thoroughly to avoid a watery dip.
- Bake the garlic knots until golden brown for the best texture and flavor.
- Substitute spinach with kale or Swiss chard for a different twist.
- Freezing the dip mixture is easy; freeze knots separately for best results.
- Adjust red pepper flakes to control the level of spiciness.