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Spinach and Artichoke Dip

The life of any party is sure to be something easy, baked, hot, creamy, and cheesy – yes I’m talking Spinach and Artichoke Dip! In just a few minutes and easy steps, this delicious appetizer is sure to please a crowd of hungry friends and family with dippable bread and veggies.

The Best Spinach and Artichoke Dip

There is something about a hot dip, chunks of bread and fresh veggies that just screams a good time to me. Whether we’re out on a date night or having a Super Bowl party, appetizers and snacks are always a hit. The trick becomes not filling up on the creamy, cheesy, salty goodness of an oven-baked dip before dinner. Though it’s a risk I’m willing to take.

What Makes this spinach artichoke dip the best?

Well, while it’s a loaded question and obviously debatable, cooking in cast iron just makes everything better. The even heat distribution and the seasoning of the pan it’s cooked in are just a few reasons. Also, I have a thing about cooked mayonnaise. I’ll do it/use it when I have to, but if I can substitute mayonnaise for something else, I likely will. So this recipe reflects the absence of mayonnaise and instead introduces even more cheese – ricotta cheese!

What Ingredients go into Spinach Artichoke Dip?

  • Fresh or frozen spinach
  • Canned artichoke hearts
  • Cream Cheese
  • Multiple grated or shredded cheeses such as Mozzarella, Parmesan, or Gruyere
  • A cream base such as ricotta cheese, mayonnaise, or sour cream
  • Spices such as garlic, salt, pepper, or red pepper flakes for heat.

How to Make Spinach and Artichoke Dip

For an easy oven-baked dip, combine all ingredients in a bowl and mix thoroughly. Transfer to your baking dish and bake at 350F for 20-25 minutes.

On the stove-top using your 10″ cast iron skillet or a medium-size pot or pan, melt 1 Tablespoon of butter and lightly heat the garlic. Add your artichokes and spinach to heat through. Next, add cream cheese. Once melted, add the remaining ingredients. Stir until smooth and heated, then transfer to serving dish or serve straight from your cast iron.

In a slow cooker simply add all the ingredients together, as shown in the recipe below, and set to high for approximately 2 hours, stirring halfway through, and again at the end. You’ll want to use a smaller slow cooker such as this one specifically for appetizers and dips found at Target.

How long does spinach and artichoke dip last?

Baked, the dip will last 4-5 days properly stored in the refrigerator. When frozen, it can last up to 2 months.

Can I Make it Ahead of time?

Yes. Best practices when preparing your dish ahead of time is to store your mixture in a Tupperware within the fridge up to two days prior to baking. When ready to bake, remove from the fridge and pour it into your cast iron skillet. It’s best to give your cast iron and dip mixture approximately 30 minutes to come to room temperature. Then continue with steps 3 and 4 in the recipe.

Can I freeze spinach artichoke dip?

Yes and no. Should you choose to follow this recipe, yes it can be frozen. Simply move remnants to a freezer safe container, and lay a piece of plastic wrap directly on the dip to prevent freezer burn. Attach the cover tightly to your freezer safe container and enjoy within 2 months. Should you decide to use any mayonnaise in your variation of this recipe, according to the FDA, once this dip has been cooked – no this dip should not be frozen. However, the loop-hole is preparing this dish with mayonnaise and freezing it prior to baking it considered safe.

How to reheat spinach artichoke dip?

To reheat from fridge scoop out your portion and microwave for about a minute on high until heated through. This will, of course, depend on how much you are heating up. Approximately 1/2 a cup should only take a minute.

To reheat from frozen allow to thaw in the fridge overnight and prepare per instructions. The internal temperature of the dip whether reheated from frozen or thawed should be 145F.

Can I Use Fresh Spinach instead of frozen?

Yes. To use fresh spinach in place of frozen, you’ll want to boil and blanch the fresh spinach, then chop. This takes a little more time but is equally as good. You will need approximately 1 pound of fresh spinach in place of 6 ounces of frozen. When using frozen chopped spinach defrost and squeeze to release as much liquid as possible prior to combining with other ingredients.

Can I Make it Lighter?

Yes. Look at your local grocer for light variations of cheeses and other milk products included in the recipe, as well as being mindful to serve with fresh vegetables.

What Should I Serve with This?

Crackers, sourdough bread, toasted baguette pieces, salsa chips, and vegetables are all great choices for dipping in this hot dip. For a festive look, place the skillet on a heat-safe board and surround the skillet with a variety of choices from the list above, or serve in a sourdough bread bowl.

Troubleshooting spinach artichoke dip

My mixture is too runny: there was likely too much water in your frozen spinach. Next time be sure to really give the spinach tight, multiple squeezes. You can even let it sit on a plate of paper towels for 15-30 minutes, tossing occasionally.

My dip was too thick after cooking: add a Tablespoon of milk at a time and stir until your desired consistency.

My dip was too salty after cooking: added a little too much salt? No problem. Add a bit more cream cheese or sour cream to your mixture, heat and stir. Always try to wait until after the initial bake to add in salt and pepper.

Other Favorite Appetizers

Create a Winner of a Meal Plan paired with this appetizer

Spinach and artichoke dip in a cast iron skillet with chips on a black plate
5 from 2 votes

Spinach and Artichoke Dip

You'll never guess the secret ingredient in this dip that makes it better than the rest! Up the cheese intake and high-fives at your next party with this hot appetizer.
Print Recipe
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins

Equipment

  • 10" Cast Iron Skillet

Ingredients

  • 6 ounces frozen spinach thawed and drained
  • 14 ounces canned artichokes drained and roughly chopped
  • 8 ounces cream cheese room temperature
  • 1 cup shredded mozzarella cheese
  • 3/4 cup grated or shredded parmesan cheese
  • 8 ounces ricotta cheese see notes
  • 1 Tablespoon minced garlic
  • salt and pepper to taste

Instructions

  • Pre-heat oven to 350F.
  • Combine all ingredients, thawed, chopped, and prepped into a large bowl and mix.
    spinach artichoke dip ingredients in a mixer bowl
  • Pour into a 10" cast iron skillet and top with extra cheese of your choice (paremesan or mozzerella).
    Add extra Parmesan cheese to spinach artichoke dip before baking in the oven.
  • Bake for 20-25 minutes.

Notes

If you do not have ricotta on hand, you can substitute mayonnaise or sour cream in any equal combination to the total 8 ounces. 
Serve with toasted bread, chips, or veggies.

Nutrition

Calories: 2041.59kcal | Carbohydrates: 58.89g | Protein: 108.48g | Fat: 154.6g | Saturated Fat: 90.35g | Cholesterol: 519.63mg | Sodium: 4053.68mg | Potassium: 1318.53mg | Fiber: 10.72g | Sugar: 16.7g | Vitamin A: 26001.89IU | Vitamin C: 26.15mg | Calcium: 2334.9mg | Iron: 29.91mg
Course: Appetizer
Servings: 6 people
Calories: 2041.59kcal
Author: Katie Chase

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2 Comments

  1. 5 stars
    Tried this and loved it! Will definitely make this again, but will have to double the recipe next time as everyone wanted more!!

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