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
blank
No. 6 Skillet
blank
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.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
Stovetop English Muffins
Baked Brie with Blackberry Black Pepper Honey Compote