Cast Iron Spinach Artichoke Dip

Cast Iron Spinach Artichoke Dip Super Hungry? Jump to the Recipe

I love summer because it means I get to experiment with cooking outdoors. Nothing beats grilling out on a summer night.

This spinach artichoke dip can be baked in the oven or over an open flame – no matter which way you cook it, it will surely be a highlight of your next cookout.

It's creamy and cheesey with just a hint of (optional) heat!

Shop this Post

Cast Iron Spinach Artichoke Dip

  • Prep Time: 30 minutes
  • Total Time: 1 hour 20 minutes
Cast Iron Spinach Artichoke Dip


  • 1 can artichoke hearts, drained
  • 6 cups fresh spinach
  • 2 tbsps olive oil
  • 1 tbsp garlic, minced
  • ½ red onion, diced
  • 10 multi-colored cherry tomatoes, sliced in half lengthwise
  • 8 ozs cream cheese, room temperature
  • 1 cup mozzrella cheese, shredded
  • 1 cup pepperjack cheese, shredded
  • ½ cup Parmesan cheese + more for topping
  • ½ cup Greek yogurt
  • 1 jalapeno, sliced (optional)
  • fresh pita, chopped for dipping

Mouth Feel


Tried it? Loved it? Share it!


  1. Use an outdoor grill or stovetop to heat the olive oil in the cast iron skillet until shimmering. Sauté the onions until fragrant – about 2-3 minutes, then add the artichoke hearts, garlic, tomatoes and spinach. Stir until the spinach is wilted, another 5-6 minutes.
  2. Meanwhile, in a small bowl stir together the cream cheese with the mozzarella cheese, pepperjack cheese and half of the Parmesan cheese. Stir in the Greek yogurt then fold in the sautéed vegetables until completely combined.
  3. Transfer the cheese mixture back to the cast iron and spread into an even layer. Arrange the sliced jalapeno around the edges of the cast iron, as desired. Sprinkle the remaining Parmesan cheese over the top of the dish.
  4. Cover with foil. If using an outdoor grill with a lid, bake at 500 F for 10-15 minutes over a low flame. If using a standard oven, cook at 425 F for 15-20 minutes. For both methods remove the foil and continue to cook until the Parmesan is browning around the edges – another 10-15 minutes.
  5. Let the cast iron cool for another 10 minutes prior to serving. Serve with toasted pitas or vegetables. Enjoy!

Let Me Know What You Think!

Latest Videos

Popplers from Futurama

Easy recipe for Popplers from Futurama - seasoned with sentience!

Bolin's Drunken Noodles | Legend of Korra Recipes

Today we are making a quick trip to Republic City to try some of the noodliest noodles in the entire Earth Kingdom.

Cubanos from Chef (with Roy Choi's Mojo Marinade)

Today we’re making something I’ve wanted to make ever since I first watched the movie: the Cubanos from Chef.