This Skillet Bread Four Cheese Spinach Dip is my ultimate party dish—it’s warm, comforting, and loaded with cheesy goodness, all surrounded by soft, golden homemade bread rolls. I love how it brings people together at the table, everyone tearing off a piece of fresh bread and scooping up that gooey spinach dip. Whether I’m entertaining guests or just treating my family to something special, this dish always gets rave reviews.

Why You’ll Love This Recipe

Crowd-Pleaser: I always serve this when I have people over because everyone goes nuts for it. The combination of warm bread and cheesy dip is simply irresistible.
Homemade Goodness: I like making the dough from scratch for that soft, fluffy texture with a beautifully golden crust. But I’ve also used store-bought dough when I’m in a pinch—either way, it works.
Ultra-Cheesy: With four different cheeses and cream cheese as the base, this dip is outrageously creamy and full of bold flavor.
One-Pan Wonder: It all comes together in a single skillet—easy to bake, serve, and clean up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bread Dough (from scratch):

All-purpose flour
Active dry yeast
Sugar
Salt
Olive oil
Warm water
Butter (for greasing and brushing)

For the Four Cheese Spinach Dip:

Cream cheese
Mozzarella cheese
Cheddar cheese
Parmesan cheese
Frozen or fresh chopped spinach (thawed and drained if frozen)
Green onions
Garlic
Red pepper flakes (optional)
Salt and black pepper

Directions

To make the bread dough, I first activate the yeast with sugar and warm water. I mix it with flour, salt, oil, and more water until it forms a dough, then knead it until smooth.
I let the dough rise in an oiled bowl for about an hour until it doubles in size.
Once it’s risen, I divide the dough into 16 equal pieces and shape them into balls.
I grease a 9-inch skillet and the outside of a 5-inch bowl, then place the bowl in the center and arrange the dough balls around it. I brush them with melted butter and let them rise again for 30 minutes.
While the dough is rising, I mix up the dip: cream cheese, spinach, mozzarella, cheddar, Parmesan, green onion, garlic, seasoning, and optional red pepper flakes.
I remove the center bowl, fill the middle of the skillet with the spinach dip, and brush the dough with more melted butter. I sprinkle Parmesan over the top.
I bake everything at 350°F (180°C) until the bread is golden and the dip is bubbly—about 25–30 minutes.

Servings and timing

This recipe serves about 8 people and takes roughly 2 hours total, including rising and baking time. If I use store-bought dough, I can shave off nearly an hour.

Variations

Artichoke Upgrade: Sometimes I swap the spinach or add canned artichokes for a classic twist.
Different Cheeses: I’ve swapped in Gruyère or Fontina for deeper, meltier cheese vibes.
Spice It Up: A few dashes of hot sauce or extra red pepper flakes bring heat if I want more kick.
Gluten-Free Option: Store-bought gluten-free dough works well if I need to adjust for dietary needs.

Storage/Reheating

If I have leftovers, I wrap the skillet in foil and store it in the fridge for up to 3 days.
To reheat, I warm the whole skillet in the oven at 325°F until the dip is bubbly again and the bread softens.
I’ve also scooped out the dip and reheated it separately in the microwave—just as tasty, especially with some crackers or toast.

FAQs

Can I use store-bought pizza dough?

Yes, I do this all the time when I’m short on time. It works just as well and still tastes amazing.

What kind of skillet should I use?

I prefer a cast iron skillet for even heat and a beautiful golden crust, but any oven-safe pan will do.

Can I make this ahead of time?

Yes. I assemble the whole skillet (minus baking), cover it tightly, and refrigerate. When I’m ready, I just pop it in the oven.

Can I freeze this?

I don’t recommend freezing the full baked dish, but the dough balls and cheese mixture can be prepped ahead and frozen separately.

What can I serve with the dip if I run out of bread?

If the bread gets eaten fast (it always does), I serve the leftover dip with crackers, sliced baguette, or veggie sticks.

Conclusion

This Skillet Bread Four Cheese Spinach Dip is one of those dishes that brings joy to the table. It’s rustic, delicious, and surprisingly simple to pull off. I love how it looks impressive but is so comforting and inviting. Once I started making it, it quickly became a staple in my entertaining lineup—and honestly, I’ll even make it just for myself sometimes. Try it once, and I promise it’ll win everyone over.

Skillet Bread Four Cheese Spinach Dip

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This Skillet Bread Four Cheese Spinach Dip is the ultimate crowd-pleasing appetizer—featuring gooey, cheesy spinach dip baked right in the center of soft, homemade pull-apart rolls. It’s rustic, indulgent, and perfect for parties, game day, or family gatherings. Make it from scratch or with store-bought dough for a shortcut!

Author: Mayaa
Prep Time: 30 minutes (1 hour 30 minutes with rising)
Cook Time: 30 minutes
Total Time: 2 hours
Yield: Serves 8
Category: Appetizer
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

For the Bread Dough (from scratch):
3 cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
1 cup warm water (divided)
2 tbsp melted butter (for brushing)
For the Four Cheese Spinach Dip:
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese (plus more for topping)
1 cup frozen chopped spinach, thawed and drained (or 1 ½ cups fresh, chopped)
2 green onions, finely sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

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Instructions

Make the dough: Activate yeast with warm water and sugar. Mix with flour, salt, olive oil, and remaining water. Knead until smooth. Let rise in a greased bowl for 1 hour or until doubled.
Shape rolls: Divide dough into 16 balls. Grease a 9-inch cast iron skillet and a small bowl (placed in the center). Arrange dough balls around the bowl. Brush with melted butter. Let rise for 30 more minutes.
Make the dip: Mix cream cheese, mozzarella, cheddar, Parmesan, spinach, green onions, garlic, and seasoning.
Assemble: Remove the center bowl, fill the center with spinach dip. Brush dough with more butter, sprinkle with extra Parmesan.
Bake: Bake at 350°F (180°C) for 25–30 minutes, until bread is golden and dip is bubbly.
Serve warm, straight from the skillet.