Easy Cast Iron Spinach Artichoke Dip

A creamy, cheesy spinach artichoke dip recipe made with frozen spinach, canned artichokes, and simple ingredients. Baked in a cast iron skillet until hot, bubbly, and lightly golden, this easy appetizer is perfect for game day, holiday gatherings, and entertaining.

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I love a good kitchen shortcut, especially when it saves time without sacrificing flavor. That’s exactly what you’ll get with this easy cast iron spinach artichoke dip. Instead of dealing with fresh spinach and specialty ingredients, this recipe starts with frozen spinach, canned artichokes, and a handful of simple ingredients to create a hot, creamy dip that’s always a hit.

Baked in a cast iron skillet until bubbly and golden, it’s an easy appetizer that’s perfect for everything from game day parties to holiday gatherings.

Why You’ll Love This Recipe

• Made with frozen spinach. No washing, chopping, or cooking fresh spinach. Simply thaw, squeeze, and you’re ready to go.
• No specialty cheeses required. This recipe uses easy-to-find ingredients to create a creamy, cheesy dip without an expensive trip to the specialty cheese aisle.
• Baked in a cast iron skillet. The skillet helps create a bubbly dip with golden, cheesy edges while doubling as a beautiful serving dish.
• Perfect for entertaining. Whether you’re hosting game day, a holiday gathering, or a casual get-together, this warm dip is always a crowd favorite.
• Easy to customize. Add a little heat with red pepper flakes, swap the cheeses, or serve it with your favorite dippers.
• Restaurant-style flavor at home. Rich, creamy, cheesy, and loaded with spinach and artichokes, this dip delivers the flavor you expect from your favorite appetizer without the restaurant price tag.

Equipment You’ll Need

• 10-inch cast iron skillet
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Wooden spoon or silicone spatula
• Cheesecloth (for draining spinach)
• Optional Equipment
  • Box grater (if shredding your own cheese)
  • Mixing bowl (if you prefer to combine ingredients before adding them to the skillet)

Ingredients

• 2 tbsp olive oil
• 1 (10 oz) package frozen chopped spinach, thawed and very well drained
• 1 (12 or 14 oz) can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened and cut into cubes
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• ½ teaspoon jarred minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes (optional)

For Serving (Optional)

• Tortilla chips
• Crackers
• Pita chips
• Toasted baguette slices
• Fresh vegetables

Ingredient Notes

• Frozen Chopped Spinach: Using frozen spinach is one of my favorite shortcuts for this recipe. Be sure to thaw it completely and squeeze out as much liquid as possible before cooking. Excess moisture can make the dip watery.
• Artichoke Hearts: Canned artichoke hearts work perfectly here. Drain them well and roughly chop them into bite-sized pieces before adding them to the skillet.
• Cream Cheese: Allow the cream cheese to soften before cooking so it melts more easily into the dip. Cutting it into cubes helps speed up the melting process.
• Sour Cream: Sour cream creates a creamy texture and adds a subtle tang that balances the richness of the cheeses.
• Mozzarella Cheese: You’ll use ¾ cup in the dip and ¼ cup on top for a golden, cheesy finish.
• Parmesan Cheese: Parmesan adds savory flavor throughout the dip. Reserve ¼ cup for the topping to help create those delicious golden spots during broiling.
• Jarred Minced Garlic: A convenient shortcut that adds plenty of garlic flavor. Fresh garlic can be substituted if preferred.
• Red Pepper Flakes: Optional, but a small pinch adds a gentle kick of heat without overpowering the dip.

How to Make Easy Cast Iron Spinach Artichoke Dip

Step 1: Preheat the Broiler

Position an oven rack about 6 inches below the broiler and preheat on the broil setting. If your oven doesn’t have that feature, preheat the oven to 450°F instead.

Step 2: Prepare the Ingredients

Thaw the frozen spinach completely, then squeeze out as much liquid as possible using a cheesecloth or clean kitchen towel. Drain and chop the artichoke hearts. Taking a few extra minutes to remove excess moisture from these ingredients will help ensure a thick, creamy dip. Next, cut the softened cream cheese into cubes and measure the remaining ingredients before you begin cooking.

Step 3: Cook the Spinach and Artichokes

Heat the olive oil in a 10-inch cast iron skillet or oven-safe skillet over medium heat. Add the spinach and chopped artichoke hearts and cook for 3 minutes, stirring occasionally.

Step 4: Add the Seasonings

Add the minced garlic, salt, black pepper, and red pepper flakes (if using). Stir and cook for 1 to 2 minutes, or until fragrant.

Step 5: Stir in the Creamy Ingredients

Add the cubed cream cheese, sour cream, ¾ cup mozzarella cheese, and ¾ cup Parmesan cheese. Stir continuously until the cheeses melt and the mixture becomes smooth and creamy.

Step 6: Add the Topping

Sprinkle the remaining ¼ cup mozzarella cheese and ¼ cup Parmesan cheese evenly over the top of the dip.

Step 7: Broil Until Golden

Place the skillet under the broiler and cook for 5 to 6 minutes, or until the cheese is bubbly and lightly golden brown. If using a 450°F oven, bake for 8 to 10 minutes instead. Regardless of the method, the dip should be hot, bubbly, and lightly browned on top.

Step 8: Serve and Enjoy

Carefully remove the skillet from the oven and allow the dip to cool for a few minutes before serving. Serve warm with tortilla chips, crackers, pita chips, or your favorite dippers.

Tips for Success | Recipe Notes

• Drain the Spinach Well: The most important step in this recipe is removing as much moisture as possible from the thawed spinach. Excess liquid can make the dip watery and prevent it from becoming thick and creamy.
• Soften the Cream Cheese: Allow the cream cheese to sit at room temperature before cooking. Softened cream cheese melts more easily and helps create a smooth dip without lumps.
• Watch the Broiler Carefully: Broilers can vary from oven to oven. Keep a close eye on the dip during the final few minutes to prevent the cheese from browning too quickly.
• Shred Your Own Cheese if Possible: Pre-shredded cheese is convenient, but freshly shredded mozzarella often melts more smoothly because it doesn’t contain anti-caking agents.
• Serve Warm: Spinach artichoke dip is at its creamiest and most scoopable when served warm. If it begins to cool and thicken, simply reheat it before serving.

Storage & Reheating Instructions for Cast Iron Spinach Artichoke Dip

Storage Options

• Refrigerator: Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezer: I don’t generally recommend freezing spinach artichoke dip. The dairy-based ingredients can separate after thawing, which may affect the texture. For best results, enjoy it fresh or refrigerated.

Make-Ahead Instructions

Prepare the dip through Step 5, then transfer it to an airtight container and refrigerate for up to 24 hours. When ready to serve, spread the dip in a cast iron skillet or oven-safe baking dish, top with the remaining mozzarella and Parmesan cheese, and broil or bake as directed.

Reheating Instructions

• Microwave: Transfer a portion of the dip to a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until warmed through.
• Oven: Transfer the dip to an oven-safe dish, cover loosely with foil, and bake at 350°F for 15 to 20 minutes, or until hot throughout.

What to Serve With This Recipe

This easy cast iron spinach artichoke dip pairs well with a variety of dippers, making it easy to customize for parties, game day gatherings, and holiday entertaining.

Variations & Add-Ins

• Add More Heat: Increase the red pepper flakes to ¼ teaspoon for a spicier dip. You can also add a few dashes of your favorite hot sauce during Step 5 when adding the cream cheese and sour cream.
• Try Different Cheeses: Replace some or all of the mozzarella with Monterey Jack, provolone, or an Italian cheese blend. For a sharper flavor, substitute up to ½ cup of the mozzarella with sharp cheddar cheese. Add the cheese during Step 5 using the same method outlined in the recipe.
• Add Chicken: Turn this appetizer into a heartier dip by stirring in 1 to 2 cups of cooked shredded chicken during Step 5 when adding the cheeses and sour cream.
• Make It Extra Garlicky: If you’re a garlic lover, increase the minced garlic to 1 teaspoon during Step 4 when adding the seasonings.
• Add More Texture: For extra crunch, stir in ½ cup chopped water chestnuts during Step 5. They add texture without overpowering the flavor of the dip.
• Use Fresh Spinach: Prefer fresh spinach? Substitute about 1 pound of fresh spinach for the frozen spinach. Cook it until wilted, then squeeze out as much moisture as possible before adding it to the skillet in Step 3.

FAQ’s | Frequently Asked Questions

Final Thoughts | On a personal note…

I still remember the first time I tried spinach artichoke dip. It was sometime in the mid-90s during a college basketball recruiting visit for my godbrother. Like a lot of kids that age, I would have confidently told you that I didn’t like spinach. Then a bubbling skillet of cheesy spinach artichoke dip landed on the table.

I’ll never forget that first bite. The melted cheese, the garlic, the savory flavor, and yes, the cheese pull. It completely changed the way I looked at vegetables and quickly became one of my favorite appetizers.

Back then, I never imagined I’d be making spinach artichoke dip at home, much less sharing a recipe for it. The good news is that this easy cast iron spinach artichoke dip doesn’t require any special skills. With a few simple ingredients, some frozen spinach, and an oven-safe skillet, you can create the same creamy, cheesy appetizer that’s been making me happy for decades.

If you give this recipe a try, I’d love to hear how it turned out for you.