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BlogRecipes

Cast-Iron Baked Artichoke-Spinach Dip

byElizabeth Poett
Total 1 hour
Active 30 mins
Makes 8 to 10 servings
fromFinger FoodsRanch to Table
I have always been a fan of appetizers. I could have a whole dinner made of them and be completely happy. The reason I love this spinach dip so much is because it is easy to make and always a crowd-pleaser. I make this when there is an abundance of fresh spinach in the garden. It is a simple recipe, but the spinach and artichokes are so satisfying and flavorful when combined with cheese and spices. I bake it in a small cast-iron skillet because the dip stays warm and cheesy even when we drive miles to a party.
Ingredients
    • 1 teaspoon unsalted butter, for greasing skillet
    • 2 garlic cloves, finely chopped
    • 1 tablespoon olive oil
    • 6 ounces fresh spinach
    • Kosher salt
    • 4 ounces cream cheese, at room temperature
    • 1/4 cup sour cream
    • 1 cup grated mozzarella cheese
    • 1 cup grated Parmesan cheese
    • 14 ounces canned artichoke hearts, drained and roughly chopped
    • 1/2 teaspoon crushed red pepper
    • Freshly ground black pepper, for sprinkling
    Directions
    1. Preheat the oven to 400°F. Use the butter to grease a small cast-iron skillet and set aside.
    2. In a medium skillet or cast-iron skillet over medium heat, sauté the garlic in the olive oil until lightly browned. Add the spinach to the pan with 1/4 teaspoon salt, stirring until the spinach is fully wilted. Transfer the spinach from the pan into a small bowl, squeezing out any excess liquid.
    3. Combine the cream cheese and sour cream in a large bowl and mix with a fork until fully blended. Add 3/4 cup of the mozzarella and 3/4 cup of the Parmesan and mix. Roughly chop the spinach and add it to the cheese mixture. Add the artichokes, crushed red pepper, and 1/4 teaspoon salt to the bowl and mix well.
    4. Transfer the cheese and spinach mixture to the prepared pan. Sprinkle the remaining 1/4 cup mozzarella and remaining 1/4 cup Parmesan evenly on top. Sprinkle with black pepper.
    5. Bake the dip for 20 minutes, or until golden brown and bubbling. Let cool for 10 minutes and serve.

    Meet The Creator

    Elizabeth Poett

    Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.

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