Skillet Bread with Dip
Nothing beats warm skillet bread with favorite dip right in the same pot. It can be an appetizer, a breakfast, an afternoon snack, or even a dinner. I like to use my usual pizza dough, add some herbs for extra flavor.
Basic Pizza Dough
- 250 G Bread Flour (or a mix of bread flour and AP flour)
- 1 tsp Dry active yeast
- 1 tsp Kosher Salt
- 100 ml Water
- 1 tbsp Olive Oil
- Italian Seasoning optional
In a mixing bowl, add flour, place yeast and salt on opposite end of the bowl, use a dough hook and combine. Add Olive Oil and 3/4 of the water. Mix to almost combine and add the rest of water.
Knead for about 5 minutes with a stand mixer, or 8 minutes by hand
Cover and let proof for at least an hour or double in size.
The recipe is good for 3-4 people, it can easily be doubled.
When dough is doubled in size, turn it onto lightly floured surface. Seperate them in 10-12 equal size portions. Keep on folding the dough inwards to create a ball with smooth top surface. Place each ball around the skillet. Cover with tea towel and let them rest again for 20 minutes.
In the mean time, make the dip. Spinach and Artichoke Dip is a great option. In the picture, it is Buffalo Chicken Dip. Mix the ingredients and scoop into the center of the skillet.
Preheat oven at 350F. Brush the top of the bread with butter, garlic butter, or olive oil. Bake for 35 minutes or until golden brown. Sprinkle chives, or parsley to serve.
Buffalo Chicken Dip
- 8 oz Cream Cheese softened
- 1 can Costco Chicken Breast or left over chicken
- 1/2 cup Shredded Cheese
- 1/2 cup Hot Sauce
- 1/2 cup Ranch Dressing or Blue Cheese Dressing
- Blue Cheese optional
Mix all ingredients and bake at 350F for 20 minutes.
Other dip options I can think of, but yet to try, are crab dip, chili with cheese, chicken parm, beer cheese dip… It seems the choices are endless. Happy exploring!