This hot, cheesy and bubbly spinach and artichoke dip has been one of my family’s favorites for as long as I can remember. And guess what? It’s a one skillet recipe, so clean up is so easy. I like to prepare it and serve in the same skillet and dip right from there, but you could transfer it to a pretty serving dish once it’s all hot and bubbly. It disappears so quickly though, that I wouldn’t bother.
This one skillet spinach and artichoke dip is perfect for any party or gathering. Try out my easy recipe below:
Cheesy Skillet Spinach and Artichoke Dip Recipe
This dip is so delish -- and it's perfect for fall get togethers.
- olive oil: for the pan
- finely chopped onion: ¾ cup
- minced garlic: 1 Tablespoon
- mild chile powder: 1 teaspoon
- fresh spinach leaves, washed, dried & roughly chopped: 4 packed cups (about 8-ounces)
- drained artichoke hearts, roughly chopped: 1 (8.5-ounce) can
- mild white cheddar cheese, grated: 2 cups
- cream cheese: 4-ounces
- Parmesan cheese, finely grated: 2 tablespoons
- salt and pepper
Step 1: Coat the bottom of a (10-inch), oven-safe skillet with olive oil, and place it over medium heat. Add the onion and garlic and cook just until the onions become slightly tender, about 4 minutes.
Step 2: Add the chili powder and artichokes and stir.
Step 3: Mix in the spinach in two batches, and cook until wilted.
Step 4: Turn on the oven broiler, and while it is pre-heating, add the cheddar cheese and cream cheese. Once the cheese melts, season to taste with salt and pepper.
Step 5: Sprinkle the top evenly with the Parmesan and then place the skillet under the broiler, just until the top is becoming golden, about 30 seconds.
Step 6: Serve!