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WARM SKILLET BREAD AND 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 ml 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

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