Skillet Spinach-Artichoke Dip with Grilled Bread

Ingredients

• Canola oil, for the grill grate
• 1 (8 oz) package cream cheese, at room temperature
• ½ cup sour cream
• 2 oz Parmesan, grated (½ cup), divided
• 1 teaspoon lemon zest plus 3 tablespoons lemon juice
• 1 large clove garlic, pressed
• Kosher salt and freshly ground black pepper
• 1 (14 oz) can artichokes, drained and chopped
• 1 (10 oz) package frozen leaf spinach, thawed and squeezed dry
• 1 small loaf country bread, sliced
• 3 tablespoons olive oil

Method

1. 01

   Grill setup: Set the grill for direct and indirect heat at medium. Clean and oil the grates.

2. 02

   Assemble the dip: Whisk cream cheese, sour cream, half the Parmesan, lemon zest and juice, and garlic. Season with salt and pepper. Fold in artichokes and spinach. Spread in a 9-inch cast-iron skillet and top with remaining Parmesan. Cover with foil.

3. 03

   Cook: Place skillet over indirect heat, covered, for 10 minutes. Remove foil, rotate the skillet, and cook uncovered over indirect heat 18–20 minutes until bubbly and browned. Take off the grill.

4. 04

   Bread: Drizzle bread with olive oil and grill over direct heat, turning, until crisp (20–30 seconds per side). Serve alongside the dip.