Skillet Spinach-Artichoke Dip


Moving this crowd-favorite dip to a hot skillet gets it extra melty and gooey.

Skillet spinach-artichoke dip in cast iron

Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

Active Time:
30 mins
Total Time:
1 hrs

Spinach-artichoke dip is a classic for good reason, but not all versions are created equal. This recipe strikes the right balance between cheesy goodness and lemony artichoke flavor. Cream cheese thickens the dip and adds a tang, while hot sauce adds a subtle spice. The recipe uses Monterey Jack, which is both folded into the dip and used as a topping. On top, the cheese forms a perfectly salty and cheesy crust along the edges of the skillet.

Although this dip is easy to assemble, make sure to cook the spinach long enough to both release all its moisture and cook off that excess water before adding it to the cheese mixture. This will ensure that the dip doesn’t become too loose.

If you find yourself with any leftover dip, try folding it into cooked pasta as a sauce with a little added milk or pasta water. Then toss in some shredded rotisserie chicken, for an easy and filling meal. 


  • 2 Tbsp. unsalted butter

  • 1 medium-size yellow onion, chopped (2 cups)

  • 3 (5-oz.) pkg. fresh spinach, coarsely chopped (14 cups)

  • 2 (12-oz.) jars marinated quartered artichoke hearts, drained and coarsely chopped (3 cups)

  • 1 (8-oz.) pkg. cream cheese, softened

  • 1 (6-oz.) pkg. finely shredded Parmesan cheese

  • 1 cup mayonnaise

  • 2 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)

  • 1-2 Tbsp. hot sauce (such as Tabasco), to taste

  • 2 (8-oz.) blocks Monterey Jack cheese, shredded (about 4 cups)

  • Crackers, pita chips, or crudités, for serving


  1. Preheat oven to 375°F. Melt butter in a 12-inch cast-iron skillet over medium. Add onion; cook, stirring often, until onion softens and begins to turn light golden brown, about 10 minutes. Add spinach in 2 batches, stirring until spinach is wilted before adding next batch; cook over medium, stirring often, until liquid evaporates, 4 to 6 minutes. Remove from heat.

  2. Stir marinated artichokes, cream cheese, Parmesan, mayonnaise, lemon zest and juice, hot sauce, and 3 1/2 cups of the Monterey Jack cheese into the spinach mixture in the skillet until well combined. Spread in an even layer, and sprinkle with remaining 1/2 cup Monterey Jack.

  3. Bake in preheated oven until cheese on top is lightly golden brown, about 25 minutes. Let stand 5 minutes. Serve hot with crackers, pita chips, or crudités.

Related Articles