Prepare and serve this delicious dip in your cast iron
skillet. YIELDS:6 servingsTOTAL TIME:0 hours 45 minsINGREDIENTS
Canola oil, for grill grate1
(8-ounce) package cream cheese, at room temperature1/2 c.
sour cream2 oz.
Parmesan, grated (1/2 cup)1 tsp.
lemon zest, plus 3 tablespoons lemon juice1
large clove garlic, pressed
Kosher salt and freshly ground black pepper1
(14-ounce) can artichokes, drained and chopped1
(10-ounce) package frozen leaf spinach, thawed and squeezed dry1
small loaf country bread, sliced3
1.Set up a barbecue to cook directly and indirectly, and heat to medium.
2.Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat. Cook, uncovered, until bubbly and golden brown, 18 to 20 minutes. Remove from grill.
3.Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds. Serve with dip alongside.