Forget store bought chemical filled spinach dips, this cast iron spinach artichoke dip is simple and comes together quickly using only ONE pan.
I’ve always struggled with what to make for sporting event parties or small get togethers with friends. Trying to find the balance between effortlessly impressive and “wow, calm down Kat, it’s just a super bowl party” usually keeps me in my head for at least a week before the event. Buffalo chicken dip? Too easy, everyone knows how to make that. Cranberry brie bites? Get a grip, this isn’t a Real Housewives episode.
This recipe works best if its your party or you’re going to be able to use the oven where you’re going. If you’re using the oven at your destination, you can simply mix everything together and place it in the cast iron and take it with you- popping it in to finish when you arrive.
Now, what do you want to eat this on?
You may have a preference of chips/crackers to use for dipping (there’s nothing wrong with a good multigrain Tostitos Scoop for this), I personally like to be a little “extra” without having to put in too much effort… To give this a more homemade feel, buy a flat bread (you know, the fancy looking ones by the Naan bread that come in a two pack) and cut it into pieces. You could also tear it up rather than cut it for a more rustic feel I suppose, but I don’t have it in me not to cut it into triangles.
What you need to make cast iron spinach artichoke dip:
- 2.5 cups of PACKED spinach, or more- it’s your dip do what you want
- 1 Tbsp neutral oil- do not use olive oil in cast iron, grapeseed is nice here
- 3 cloves of minced garlic (we’re sautéing it with the spinach, so if you love garlic use more)
- 14 oz can of artichoke hearts, drained and sliced
- 1/3 cup mayonnaise, find my homemade recipe here!
- 8 oz cream cheese softened
- 3/4 cup shredded mozzarella (buy it fresh, pre-shredded packs contain anticaking agents that inhibit melting)
- 1/2 cup shredded parmesan (same as above)
- 1/2 cup grated parmesan for topping
- Salt & pepper
- A good drink
First things first, turn your oven to 350 F if you’re making the chips, or 375 F if you’re just making the dip.
Organize your ingredients while the oven is heating up, “mise en place” is the most helpful approach to cooking. It’s a French term meaning “everything in its place”. Prep in the beginning, so that was you can simply grab what you need. If you love yourself, you’ll use bowls that are dishwasher safe. Unless you have someone else cleaning up after you and you want them to suffer… here’s my prep (picture taken post spinach sauté).
The oven is probably ready now so cut the flatbread as shown below, or however you want really. It’s your life, don’t let me tell you what shape to cut your chips in. Throw them into the oven for about 20 minutes. Timing will depend on the thickness of the brand you buy. Keep and eye on them and take them out once they crisp up.
While the bread is cooking, heat your oil in your cast iron pan over medium heat. We’re going to lightly sauté the garlic first, and then add the spinach. Cook the garlic for a few minutes but don’t let it get brown. It will finish cooking with the spinach. Add that beautiful green bounty & a dash of salt and cook it down until it is 1/2 of it’s original self.
Once the spinach is cooked, throw everything together (except the grated parm). Literally, just mix it together. Make sure you’re using the shredded parm and not the grated parm. You want the super fine grated cheese for the top so it melts evenly. Taste it at this stage and see if you’d like salt/pepper. I usually add about 1/2 tsp of each.
You forgot about the bread, didn’t you? Go ahead and take that out, its probably done at this point. Turn the oven up to 375 F once removed.
Pour the mixture into your cast iron pan and top with the grated cheese that hopefully someone else grated for you (the worst part of this recipe). Put it into the oven for 20 minutes.
After 20 minutes the cheese should begin to bubble but might not be completely melted. Set the oven to broil on high ( I set mine to 450 F, some ovens may only have high/low settings). You need to watch it at this stage, remove it once the cheese browns to your liking. Usually about 5 minutes for mine to look like the image below.
That’s it, you’re done. You’re so good. If you’re traveling with this dip and going the route of using the hosts oven, simply carry your filled pan with you and complete the final two steps there.
I hope you love this recipe as much as I do. Drop me a comment or question, I’d love to hear how it turned out!
Cast Iron Spinach Artichoke Dip
- 9" cast iron pan
- 2.5 cups spinach raw, packed
- 1 tbsp neutral oil I prefer grapeseed
- 3 cloves minced garlic
- 14 oz canned artichoke hearts drained and chopped
- 1/3 cup mayonnaise
- 8 oz cream cheese softened
- 3/4 cup mozzarella shredded, fresh
- 1/2 cup parmesan shredded
- 1/2 cup parmesan grated
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375 F and prep ingredients.
- While the oven is preheating, heat your cast iron pan over medium heat. Add the oil, once it is heated add the garlic and sauté until slightly soft but not brown. Add spinach and cook down until it soft and about 1/2 of its original bulk.
- Mix the spinach, mayo, cream cheese, drained & chopped artichoke, mozzarella, and shredded parm. Be sure not to use the grated parm here. Add the salt and pepper.
- Spread the mixture in the cast iron pan evenly and top with the grated parm.
- Cook for 20 minutes at 375 F. After 20 minutes, switch the oven to broil and broil until top it browned to your liking!