Posted: February 17 2022 in Dips & SpreadsRecipes

This delicious hot dip comes ready to serve with its own bread dippers made easy using pizza dough.

Makes 8 servings


1 10-ounce (300g) package frozen spinach, thawed and drained
⅔ cup (85g) marinated artichoke hearts, drained and coarsely chopped
½ cup (120g) cream cheese at room temperature
½ cup (120g) sour cream
¼ cup (60g) mayonnaise
1 clove garlic minced
1 teaspoon (5ml) Sriracha sauce
1 teaspoon (5ml) Worcestershire Sauce
¼ cup (25g) Parmesan cheese, freshly grated
¼ cup (25g) mozzarella cheese, shredded
salt and pepper

Ingredients – BREAD DIPPERS

1 pizza dough ball, store bought for convenience
flour, for dusting
1 tablespoon (15g) butter, melted

Ingredients – TOPPING

½ cup (50g) mozzarella cheese, shredded
¼ cup (25g) Parmesan cheese, freshly grated


Place pizza dough in a bowl and cover with a cloth. Let rise 1 hour or until doubled in size.

Preheat the oven to 375°F/190°C.

Place drained spinach in a medium bowl and add the remaining dip ingredients mixing until well combined. Season with salt and pepper.

Generously oil a large cast-iron skillet. Add dip mixture to fill the bottom of the skillet, spreading it evenly. Top with ¼ cup (25g) mozzarella cheese.

Turn pizza dough out onto a lightly floured cutting board. Using a sharp knife or pastry scraper, cut the dough into half and in half again. Divide each quarter into equal pieces (around 8 pieces) creating approximately 36 total. Roll each piece of dough in a little dusting of flour and gently form into a ball.

Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit, leaving the center exposed. Brush dough generously with melted butter. Sprinkle top of dip with additional mozzarella and Parmesan cheeses. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Let skillet cool at least 5-10 minutes, or until just warm (not hot). Then get dipping!