Probably one of the most beloved dips on the planet. Am I right? You are going to love, love, love my version of Spinach Artichoke Dip. 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. Serve as a traditional dip, or maybe in a casserole with chicken. If you love spinach as much as I do, check out my recipe for Creamed Spinach…it’s one amazing side dish and the perfect compliment to any steak!
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. I know I say this often, but if you do not own a cast iron pan…get one now! Click here for the one I used most often.
Turn heat to medium, medium-low. Stir together as the mixture heats up and the cheeses start to melt.
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, homemade pita! Don’t feel like making your own pita? I love these pita chips from Stacy’s. ENJOY!