Skillet Spinach Artichoke Dip is an easy appetizer to prepare for your game day crowd. With just a hint of heat from a scattering of red pepper flakes (add more if you like things spicy), the flavors are a perfect balance of cheese, spinach, artichoke, and seasoning.
The secret to this Spinach Dip standing apart from others? Roasted garlic and Trader Joe’s Everything but the Bagel Seasoning. Oh my! Yes, it really is to die for. Russ came home from work, and with one taste, he said, “Oh yeah, that goes on the blog.”
This Spinach Artichoke Dip is so easy to prepare, I know that you’ll fall in love with it. I’m definitely all about big flavor with minimal effort, and this appetizer fits that bill. I challenge you to have just two bites. Okay, I’ll give you three. Just don’t eat the whole skillet before your guests arrive.
FAQs:
Pita chips are a great option as is any crusty, rustic bread. Crostini or bagel chips work well, too.
For this recipe, we're using cream cheese, mozzarella, and parmesan.
This is one recipe that I actually like to use frozen spinach for. Just make sure to thaw it ahead of time, and strain as much water out of it as possible.
How to Make Cast Iron Spinach Artichoke Dip:
- First, you will need to thaw the spinach. I simply place it in a colander, and let it sit in the sink until it’s thawed. I also recommend squeezing as much liquid out of it as possible after thawing.
- Heat the extra virgin olive oil in an 11” cast iron skillet over medium heat. Add the drained spinach and chopped artichoke. Sauté for about 3-5 minutes to remove any excess moisture.
- Add the roasted garlic, black pepper, red pepper flakes, and Everything but the Bagel Seasoning, and sauté about 2 more minutes. Add in the cream cheese (cut into one inch slices) and mozzarella, and continue stirring until melted. Stir in the parmesan cheese and sour cream. Taste, and adjust salt and pepper and red pepper flakes if needed. I often use less salt because I feel like cheese adds enough salty flavor.
- Turn the oven’s broiler to high, and move the skillet to the middle rack of the oven. Broil for about 3-5 minutes (keeping a close eye on it), until you get a nice bubbly brown on top. Remove from the oven, and let stand about 5 minutes before serving.
Serving Suggestions:
- Serve Easy Spinach Artichoke Dip with toasted pita bread, crusty baguette slices, or pita chips. To keep this recipe gluten-free, simply choose a gluten-free pita chip or pita bread.
More Dip Recipes to Love:
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Ingredient Substitutions:
- Sour cream: Greek yogurt works well also.
- Artichoke hearts: Hearts of palm are a good stand in.
- Parmesan cheese: Pecorino is similar, but it's made from sheep's milk with a bit sharper flavor.
- Mozzarella cheese: You want a cheese that will melt well. Try havarti, gouda, provolone, mild cheddar, or Gruyère.
- Everything bagel seasoning: You can omit it and add extra roasted garlic.
Recipe Notes:
- You can prep this dip ahead of time, then just pop it into the oven to reheat it when your guests arrive. You’ll need to bake it for about 15 minutes at 350ºF, then broil it for another 3-5 minutes if you want that bubbly brown topping.
- I love my Lodge cast iron skillet, especially the pretty red enameled one for serving straight from the oven.
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More Cast Iron Recipes:
Easy Skillet Spinach Artichoke Dip
This Easy Skillet Spinach Dip is so easy to prepare, I know that you’ll fall in love with it. I’m definitely all about big flavor with minimal effort, and this appetizer fits that bill. With just a hint of heat from a scattering of red pepper flakes, the flavors are a perfect balance of cheese, spinach, artichoke, and seasoning.
Ingredients
- 1 tablespoon extra virgin olive oil
- 10 ounces frozen spinach, thawed and drained well
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 large head roasted garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 tablespoon Everything but the Bagel Seasoning
- 8 ounces cream cheese
- 1 cup mozzarella shredded
- ¼ cup Parmesan cheese shredded
- ⅓ cup sour cream
Instructions
- First, you will need to thaw the spinach. I simply place it in a colander, and let it sit in the sink until it’s thawed. I also recommend squeezing as much liquid out of it as possible after thawing.
- Heat the extra virgin olive oil in a 10” cast iron skillet over medium heat. Add the drained spinach and chopped artichoke. Sauté for about 3-5 minutes to remove any excess moisture. Add the roasted garlic, black pepper, red pepper flakes, and Everything but the Bagel Seasoning, and sauté about 2 more minutes. Add the cream cheese (cut into one inch slices) and mozzarella, and stir until melted. Stir in the parmesan cheese and sour cream. Taste, and adjust salt and pepper and red pepper flakes if needed. I omitted the salt because I feel like cheese adds enough salty flavor.
- Turn the oven’s broiler to high, and move the skillet to the middle rack of the oven. Broil for about 3-5 minutes (keeping a close eye on it), until you get a nice bubbly brown on top. Remove from the oven and let stand about 5 minutes before serving.
- Serve Easy Spinach Artichoke Dip with toasted pita bread, crusty baguette slices, or pita chips. To keep this recipe gluten-free, choose a pita chip or pita bread such as Toufayan.
Notes
- You can prep this ahead of time, then just pop it into the oven to reheat it when your guests arrive. You’ll need to bake it for about 15 minutes at 350ºF, then broil it for another 3-5 minutes if you want that bubbly brown topping.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 219Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 43mgSodium 444mgCarbohydrates 11gFiber 4gSugar 2gProtein 9g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
catherine wharton
Wow. This could be the whole meal !!!!
Inspired Fresh Life
Lol! Yes, I actually ate it for lunch one day 😉
Helen
Think I would like this