Skillet Spinach-Artichoke Dip with Fire-Roasted Bread
Everyone will enjoy this decadent dip.
By Kate Merker, Cybelle Tondu

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Yields:
6 serving(s)
Total Time:
45 mins
Prepare and serve this delicious dip in your cast iron skillet.
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Ingredients
- Canola oil, for grill grate
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup sour cream
- 2 oz. Parmesan, grated (1/2 cup)
- 1 tsp. lemon zest, plus 3 tablespoons lemon juice
- 1 large clove garlic, pressed
- Kosher salt and freshly ground black pepper
- 1 (14-ounce) can artichokes, drained and chopped
- 1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry
- 1 small loaf country bread, sliced
- 3 tablespoons, olive oil
Directions
- Step 1Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
- Step 2Whisk together cream cheese, sour cream, 1/4 cup Parmesan, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Fold in artichokes and spinach. Transfer to a 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan. Cover with aluminum foil.
- Step 3Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat. Cook, uncovered, until bubbly and golden brown, 18 to 20 minutes. Remove from grill.
- Step 4Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds. Serve with dip alongside.
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