Classic Parmesan Spinach & Artichoke Dip
Faith Kennedy
6
10 minutes
20 minutes
309
American
Side, Appetizer, Savory
Creamy, cheesy, and packed with flavor, this classic spinach and artichoke dip comes together entirely in your Lancaster Cast Iron Skillet. A touch of nutmeg brings warmth, garlic adds depth, and a golden layer of bubbling cheese on top makes it perfect for sharing.
Ingredients
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No. 6 Skillet
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2 tablespoons extra virgin olive oil
3 cloves garlic, finely minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
¼ teaspoon freshly grated nutmeg
1 (10-ounce) bag frozen chopped spinach, thawed and excess moisture squeezed out
1 (14-ounce) jar quartered artichoke hearts, drained and roughly chopped
8 ounces cream cheese, softened and cubed
¾ cup freshly grated Parmesan or Pecorino Romano, plus more for topping
1 cup shredded low-moisture mozzarella, plus ¼ cup for topping
2 to 4 tablespoons whole milk
Directions
Prepare your oven by getting the broiler ready for the final step.
Place your No. 6 Lancaster Skillet over medium heat. Add the olive oil and allow it to become shimmering. Stir in the garlic, salt, black pepper, red pepper flakes, and nutmeg. Cook for about 30 to 60 seconds, just until fragrant, being careful not to brown the garlic.
Add the chopped spinach to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until completely thawed and any excess moisture has evaporated.
Stir in the chopped artichoke hearts and continue cooking for another 2 minutes to warm them through and let the flavors come together.
Reduce the heat to low. Add the cream cheese and stir until mostly melted.
Fold in the Parmesan (or Pecorino Romano) and mozzarella. Continue stirring until the cheeses have fully melted into a smooth, creamy dip.
If the dip feels too thick, stir in the milk one tablespoon at a time until it reaches your desired consistency.
Sprinkle the top with the remaining mozzarella and Parmesan.
Transfer the skillet to the oven and broil for 2 to 4 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch closely, as broilers can brown quickly.
Let the dip rest for 5 minutes before serving with toasted baguette slices, pita chips, crackers, or fresh vegetables.
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