Wednesday, February 18, 2015
Jalapeno Popper Dip Skillet Bread
This dip is WOW! The bread and the dip bake together and looks so pretty! The dip makes more than will fit in the center of the bread, but you will absolutely want to bake the rest of the dip in another small casserole pan. You can make the bread from scratch with my recipe, or you can use frozen bread roll dough for a quicker version. Just thaw and rise according to the package directions. My bread recipe has cheese in it and on top of it. So darn tasty!
JALAPENO POPPER DIP SKILLET BREAD
FOR THE BREAD:
1 packet highly active yeast
1 1/4 C warm water, 110-115 degrees
2 T olive oil
3 C flour
1 teaspoon sugar
1 teaspoon salt
1 C shredded Mozzarella
FOR THE DIP:
Two 8-ounces packages cream cheese, softened
1 C mayonnaise
1/2 lb bacon, cooked and crumbled
3/4 C shredded Cheddar cheese
1/4 C shredded Parmesan cheese
1-3 T chopped jalapeno slices (the kind from a jar)
1 packet Ranch dip mix
2 teaspoons garlic powder
NOTE: As I said above, you can use frozen bread roll dough (like Bridgeford). Use 16 dough balls and let it rise in the skillet according to the package directions.
If you are making the bread homemade, put the yeast, warm water, and sugar into the bowl of a stand mixer. Let it sit for about 5 minutes to get frothy. Add in the flour, olive oil, salt and the Mozzarella cheese. Knead until the mixture all comes together in a ball. It will be sticky. Scrape the dough out into a large greased bowl and cover. Let the dough rise for about an hour or until doubled in size.
When the dough has risen, turn it out onto a well floured board. Knead a little more flour into the dough with your hands until it is no longer sticky. Divide the dough into 16 equal portions and shape into balls. Place the dough balls around the edges of a cast iron skillet (or other ovenproof skillet) and let rise another 30 minutes.
Preheat the oven to 350 degrees. Combine the cream cheese, mayo, Ranch dip mix, and garlic powder together in a food processor. Stir in the bacon, jalapenos, the Parmesan and 1/2 C of the Cheddar cheese.
Push the dough back a little in the center to make room for the dip. Put as much dip as you can in the center. Put the remaining dip into another small casserole dish. Sprinkle the remaining Cheddar cheese over the bread. Bake the skillet bread and dip for 20-25 minutes or until the rolls are done. Bake the smaller casserole for about 15 minutes to heat through.
Inspired by Seasons and Suppers