Creamy Baked Spinach Artichoke Dip Recipe Easy Perfect Cast Iron Skillet Appetizer
A creamy, cheesy, and slightly tangy baked spinach artichoke dip made in a cast iron skillet with a crispy golden edge and gooey center, perfect for entertaining or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your cast iron skillet with a little olive oil or butter to prevent sticking.
- Thaw 10 ounces of frozen spinach completely, then squeeze out as much water as you can.
- Drain a 14-ounce can of artichoke hearts and roughly chop them into bite-sized pieces. Set aside.
- In a medium mixing bowl, combine 8 ounces of softened cream cheese, ½ cup sour cream, and ¼ cup mayonnaise. Stir until smooth and creamy.
- Stir in 2 cloves of minced garlic, 1 tablespoon lemon juice, ½ cup grated Parmesan, and 1 cup shredded mozzarella. Season with salt and freshly ground black pepper to taste. Add ¼ teaspoon red pepper flakes if desired.
- Fold the drained spinach and chopped artichokes into the creamy mixture, mixing evenly.
- Spoon the dip mixture into the prepared cast iron skillet, spreading it out evenly and smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes until bubbly and golden brown on top, with crispy edges and a slightly jiggly center.
- Let the dip cool for 5 minutes before serving to thicken.
- Serve warm with crusty bread, crackers, or fresh vegetable sticks.
Notes
Squeeze spinach dry to avoid watery dip. Use softened cream cheese to prevent lumps. Tent with foil if top browns too quickly. Can prepare ahead and refrigerate up to 24 hours, adding extra baking time. For dairy-free, use vegan cheese alternatives. Fresh spinach can be used if wilted and squeezed dry. Oven-safe baking dish can substitute skillet but texture differs.
Nutrition
- Serving Size: About ¼ cup per serv
- Calories: 250
- Fat: 20
- Carbohydrates: 5
- Protein: 7
Keywords: spinach artichoke dip, creamy dip, baked dip, cast iron skillet appetizer, easy appetizer, party dip, cheesy dip