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.
Equipment
- 10-inch cast iron skillet or oven-safe skillet
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Wooden Spoon or Silicone Spatula
- Cheesecloth or clean kitchen towel
Ingredients
For the Dip
- 2 tablespoons olive oil
- (1) 10-ounce package frozen chopped spinach, thawed and very well drained
- (1) 12 to 14-ounce can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 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
Instructions
- Position an oven rack about 6 inches below the broiler and preheat the broiler. If your oven doesn't have a broiler setting, preheat the oven to 450°F instead.
- 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. Cut the softened cream cheese into cubes and measure the remaining ingredients.
- Heat the olive oil in a 10-inch cast iron skillet or oven-safe skillet over medium heat. Add the spinach and artichokes and cook for 3 minutes, stirring occasionally.
- Add the garlic, salt, black pepper, and red pepper flakes (if using). Stir and cook for 1 to 2 minutes, or until fragrant.
- Add the cream cheese, sour cream, ¾ cup mozzarella cheese, and ¾ cup Parmesan cheese. Stir until the cheeses melt and the mixture becomes smooth and creamy.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the dip.
- 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, until the dip is hot, bubbly, and lightly browned on top.
- Allow the dip to cool for a few minutes before serving. Enjoy warm with tortilla chips, crackers, pita chips, or your favorite dippers.
Video
Notes
- Squeeze as much moisture as possible from the thawed spinach to prevent a watery dip.
- Soften the cream cheese before cooking for a smoother texture.
- Watch the dip closely under the broiler to avoid over-browning.
- Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
- Serve warm for the best texture and flavor.
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