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–+ servings

Warm Creamy Garlic Spinach and Artichoke Dip

Ultra-rich, bubbling hot party dip packed with tender artichoke hearts, vibrant spinach, roasted garlic, and a decadent blend of melted cream cheese, sharp mozzarella, and aged Parmigiano-Reggiano. Baked in a skillet to golden, melted perfection in just 25 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

For the Spinach & Artichoke Base
  • 10 oz frozen chopped spinach thawed and squeezed completely dry in a towel
  • 1 can 14 oz quartered artichoke hearts in water, drained and roughly chopped
  • 4 cloves garlic finely minced (or 1 head roasted garlic)
  • 1 tbsp extra virgin olive oil or unsalted butter
For the Decadent 3-Cheese Cream Blend
  • 8 oz brick cream cheese softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1/3 cup quality mayonnaise
  • 1 1/2 cups whole milk shredded mozzarella cheese divided: 1 cup inside, 1/2 cup on top
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese divided
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes optional, for gentle heat
For Serving & Garnishes
  • 1 warm French baguette sliced and toasted with olive oil
  • Tortilla chips or artisan pita chips
  • Fresh parsley or chives finely chopped for garnish

Method
 

Step-by-Step Instructions
  1. Prep Oven and Skillet: Preheat oven to 375°F (190°C). Lightly grease a 9-inch or 10-inch cast iron skillet or ceramic baking dish with olive oil.
  2. Dry the Spinach & Artichokes: Wrap the thawed spinach in a clean kitchen towel or cheesecloth and wring forcefully over the sink until no liquid drips out. Roughly chop the drained artichoke hearts and pat dry with paper towels.
  3. Beat the Creamy Cheese Base: In a large mixing bowl, beat together softened cream cheese, sour cream, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes with a wooden spoon or hand mixer until completely smooth and creamy.
  4. Fold in Greens and Cheeses: Fold in the dry spinach, chopped artichokes, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmigiano-Reggiano until evenly incorporated.
  5. Transfer and Top: Spread the mixture evenly into the prepared skillet. Scatter the remaining 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano evenly over the top for a gorgeous golden cheese crust.
  6. Bake to Bubbly Perfection: Bake at 375°F for 18 to 22 minutes until the dip is bubbling vigorously around the edges. Turn the broiler on HIGH for the final 2 minutes until the cheese crust is deeply golden brown and speckled with caramelized spots.
  7. Rest, Garnish & Serve: Let rest for 5 minutes (the dip will thicken slightly as it cools). Garnish with fresh chopped parsley and serve warm straight from the skillet with toasted baguette slices, pita chips, and crisp vegetable sticks!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 6gProtein: 9gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 420mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 1850IUVitamin C: 8mgCalcium: 260mgIron: 1.4mg

Notes

Chef Tip: Squeeze every drop of excess liquid out of the thawed spinach using a clean kitchen towel before adding it to the cheese base. Eliminating moisture ensures your dip bakes up ultra-thick and velvety without turning watery.

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