Cast Iron Spinach Artichoke Dip
Delicious appetizer packed with spinach and cheese
Equipment
- 9" cast iron pan
Ingredients
- 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
Instructions
- 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!