Cast Iron Spinach Artichoke Dip

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pinterest artichokedip

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!

pita artichoke dip

Cast Iron Spinach Artichoke Dip

The Starving Chef
​This spinach artichoke dip can be baked in the oven or over an open flame!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Grill
Cuisine Backyard Cooking, Dips
Servings 8

Ingredients
  

  • 1 can artichoke hearts drained
  • 6 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 tablespoon garlic minced
  • ½ cup red onion diced
  • 10 mutli-colored cherry tomatoes sliced in half
  • 8 oz cream cheese room temperature
  • 1 cup mozzarella cheese shredded
  • 1 cup pepperjack cheese shredded
  • ½ cup plain Greek yogurt
  • 1 jalapeno sliced, optional
  • fresh pita for serving

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Let the cast iron cool for another 10 minutes prior to serving. Serve with toasted pitas or vegetables. Enjoy!
Keyword artichoke, cast iron, spinach
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