This creamy, tangy Artichoke Dip with a kick of cayenne is baked in a nest of pull-apart bread. That’s right, you heard us, dip baked in bread. It’s a one pot dip fest. Serve it as an appetizer, bring it to a potluck party or just have it for dinner. Seriously.
You can also make the dip on its own and serve it with crackers if bread’s not your thing. The baking time and temperature stay the same.
1 1-lb. (450g) ready made pizza dough
1 14 oz. (400g) jar or can artichoke hearts, drained and chopped
1 cup (180g) shredded parmesan
1 cup (180g) mayonnaise - we like the tang of Hellman’s
Juice of 1/2 lemon
a generous pinch of cayenne
You’ll need an 8-inch (20 cm) ovenproof dish or cast iron skillet.
To make the dip, combine the chopped artichoke hearts, parmesan, mayonnaise, lemon juice and cayenne. Set aside.
Preheat the oven to 375F (190C). Divide the pizza dough into quarters. Roll each quarter into a long sausage and cut off 1-inch (2.5 cm) pieces. Lightly grease the ovenproof dish. Place a bowl in the middle of the dish so that you can build the dough around it. Line the dish with a layer of dough bits, leave a little space between them, half an inch (1cm) or so, they will expand. Brush them with some olive oil and add the next layer, brushing with olive oil, and continue until all the dough is used up and the perimeter of your dish is full. Carefully remove the bowl that was in the middle of the oven proof dish and fill the hole with your artichoke dip. Bake for 25 minutes until the bread is nicely browned and the dip is bubbling. Remove from the oven and allow to cool for 5 minutes before serving.