• 10 oz. fresh baby spinach
  • 1 jar artichokes, in water (5 to 7 oz)
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/2 C Parmesan cheese, freshly grated
  • 1 C mozzarella cheese, shredded
  • 1/2 C fontina cheese, shredded
  • 8 oz. whipped Philadelphia cream cheese
  • 1/2 C sour cream
  • 1/2 mayo
  • kosher salt/black pepper
  • 1 tsp nutmeg
  • pita chips or crackers, for serving
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Probably one of the most loved dips on the planet. Am I right? You are going to love, love, love my version. It’s so super easy to assemble and only needs to broil a few minutes! You can have this Spinach and Artichoke Dip done in under 20 minutes…swear!

spinach and artichoke dip in a cast iron pan

I prefer using fresh spinach, but you can also use frozen. Just be sure to thaw and squeeze as much water out of the spinach as you can. If using fresh, place spinach in bowl and microwave for about a minute. Remove. Squeeze out any extra water and chop. Place spinach in a pan…do not turn on the heat just yet. Remove artichokes from jar and rinse. Chop the artichokes.

Add the garlic, shallots and artichokes to the pan along with the Parmesan cheese, one-half cup of the shredded mozzarella, the whipped cream cheese, sour cream, mayo, nutmeg, kosher salt and pepper. Spray a cast iron or baking dish with non-stick spray.

Turn heat to medium, medium-low. Stir together as the mixture heats up and the cheeses start to melt.

spinach artichoke dip

Turn oven to broil. Pour the dip into the prepared cast iron pan/dish. Top with the remaining shredded mozzarella and all of the fontina cheese.

Place under broiler until the cheese has turned nice and brown. Remove and serve with your favorite crackers, or my favorite, pita chips! ENJOY!

spinach artichoke dip in a cast iron pan

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