Spinach-Alfredo Skillet Dip

Are you a fan of Spinach Dip? I can’t remember the first time I had spinach dip at a party. I can’t remember a party without it. First there was the dip in a festive bowl surrounded by baguette slices, then came the hollowed out bread bowls. And now this . . .

Warm, cheese and super easy was the next step in the natural progression of such a popular dip. And with just 3 ingredients, what can be easier? This dip is great for casual entertaining or a welcome intermission for family game night.

Spinach-Alfredo Skillet Dip
2 (9 oz) boxes frozen Chopped Spinach
2 (14 oz) jars Alfredo Pasta Sauce
1 (11 oz) tube refrigerated French Loaf

Heat oven to 350-degrees. Cook spinach according to directions on the package. Squeeze cooked spinach between paper towels to remove as much excess moisture as possible.

In large bowl, mix spinach and Alfredo sauce until well combined. Transfer to ungreased 12-inch cast-iron skillet.

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Open tube of French Bread Dough. Cut loaf into 24 slices, about 1/2 inch thick. Arrange slices in a ring around edge of skillet, overlapping slightly.

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Bake 25 to 30 minutes or until dough is done and deep golden brown and filling is bubbly. Cool 5 minutes. Serve warm.