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Skillet bread spinach dip

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Served with a creamy spinach dip, this Skillet bread is an appetiser game changer. Perfect for sharing, this recipe is sure to be a hit with friends and family.

  • Serves6
  • Cook time30 minutes
  • Prep time1 hour, (+ 40 mins standing time)
Skillet bread spinach dip


  • 1¾ cups (255g) plain flour
  • 2 tsp (1 sachet/7g) dry yeast
  • ½ tsp salt
  • 1 tbs olive oil
  • 20g butter, melted
  • 100g semi-dried tomatoes, finely chopped
  • ½ cup (40g) finely grated parmesan

Basic no-cook spinach dip

  • 250g pkt frozen spinach, thawed
  • 250g cream cheese
  • 2/3 cup (160g) sour cream
  • 1/2 x 40g pkt French onion soup mix

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the spinach dip, place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid. Place the spinach in a food processor with the cream cheese, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.

  2. Step 2

    Combine flour, yeast and salt in a large bowl. Make a well in the centre. Combine ¾ cup (185ml) lukewarm water and oil in a jug. Add to flour mixture. Stir until a soft dough forms. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic. Divide into 12 portions. Roll each portion into a ball.
  3. Step 3

    Grease a 24cm ovenproof frying pan. Grease the outside of a 14cm bowl. Place bowl in centre of pan. Place dough balls around edge of pan. Brush dough with melted butter. Cover with a tea towel. Stand in a warm place for 30 mins or until dough doubles in size.
  4. Step 4

    Preheat oven to 220°C. Combine the tomato, spinach dip and half the parmesan in a bowl. Remove bowl from centre of dough balls. Spoon dip mixture into centre of pan. Sprinkle dough with remaining parmesan. Bake for 30 mins or until bread sounds hollow when tapped. Set aside for 10 mins to stand.