I have always been a fan of appetizers. I could have a whole dinner made of them and be completely happy. The reason I love this spinach dip so much is because it is easy to make and always a crowd-pleaser. I make this when there is an abundance of fresh spinach in the garden. It is a simple recipe, but the spinach and artichokes are so satisfying and flavorful when combined with cheese and spices. I bake it in a small cast-iron skillet because the dip stays warm and cheesy even when we drive miles to a party.

Cast Iron Baked Artichoke Spinach Dip Recipe

Recipe makes 8 to 10 servings. Total time 1 hour. Active time 30 minutes.

Ingredients:

• 14 ounces canned artichoke hearts, drained and roughly chopped
• 6 ounces fresh spinach 
• 4 ounces cream cheese, at room temperature 
• 1 cup grated mozzarella cheese
• 1 cup grated parmesan cheese
• ¼  cup sour cream
• 1 tablespoon olive oil for sauté 
• 2 cloves finely chopped garlic
• ½ teaspoon kosher salt
• ½  teaspoon crushed red pepper
• Freshly ground black pepper, for sprinkling
• 1 teaspoon unsalted butter for greasing pan

Directions:

1. Preheat the oven to 400°F. Use the butter to grease a small cast-iron skillet and set aside.
2. In a medium skillet or cast-iron skillet over medium heat, sauté the garlic in the olive oil until lightly browned. Add the spinach to the pan with 1/4 teaspoon salt, stirring until the spinach is fully wilted. Transfer the spinach from the pan into a small bowl, squeezing out any excess liquid.
3. Combine the cream cheese and sour cream in a large bowl and mix with a fork until fully blended. Add 3/4 cup of the mozzarella and 3/4 cup of the Parmesan and mix. Roughly chop the spinach and add it to the cheese mixture. Add the artichokes, crushed red pepper, and 1/4 teaspoon salt to the bowl and mix well.
4. Transfer the cheese and spinach mixture to the prepared pan. Sprinkle the remaining 1/4 cup mozzarella and remaining 1/4 cup Parmesan evenly on top. Sprinkle with black pepper.
5. Bake the dip for 20 minutes, or until golden brown and bubbling. Let cool for 10 minutes and serve.

Recipe first featured on Ranch To Table Season 3 Episode 4: "Finger Foods" on the Magnolia Network.

Enjoy!

Elizabeth

Photographs by BJ Golnick and Brian Skope