Skillet Spinach Artichoke Dip

I love making Skillet Spinach Artichoke Dip when I want a warm, creamy appetizer that feels comforting and full of flavor. Everything comes together in one pan, creating a rich and cheesy dip with tender spinach and tangy artichokes in every bite.

Why You’ll Love This Recipe

I enjoy how quickly this dip comes together using simple ingredients. I like that cooking it in a skillet keeps cleanup easy while giving the top a beautifully golden finish. I also appreciate that it pairs perfectly with bread, crackers, or fresh vegetables. Whenever I want a dependable crowd-pleasing appetizer, this is one I happily prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon onion powder
Salt to taste
Black pepper to taste

Directions

1. I preheat the oven to 375°F (190°C).

2. In an oven-safe skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant.

3. I add the chopped spinach and cook until wilted.

4. I stir in the chopped artichokes and cook for another minute.

5. I lower the heat and mix in the cream cheese, stirring until melted and smooth.

6. I add sour cream, mayonnaise, mozzarella, Parmesan, onion powder, salt, and black pepper, stirring until well combined.

7. I smooth the top and transfer the skillet to the oven.

8. I bake for 15–20 minutes, until hot and bubbly with a lightly golden top.

9. I let it cool slightly before serving.

Servings and Timing

I usually get about 6 servings from this recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add red pepper flakes for a touch of heat. When I want extra protein, I mix in shredded chicken. If I prefer a lighter version, I substitute Greek yogurt for part of the sour cream or mayonnaise. I also enjoy topping it with extra mozzarella before baking for a cheesier finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the dip in the oven at 350°F (175°C) or in the microwave until warmed through. I do not recommend freezing, as the creamy texture may change after thawing.

FAQs

Can I use frozen spinach?

I can use frozen spinach, but I thaw it completely and squeeze out excess moisture first.

Do I have to bake the dip?

I can serve it straight from the skillet once heated through, but baking gives it a golden, bubbly top.

What should I serve with this dip?

I like serving it with sliced baguette, tortilla chips, crackers, or fresh vegetable sticks.

Can I prepare this ahead of time?

I often assemble everything in the skillet, refrigerate it, and bake it just before serving.

How do I keep the dip from becoming watery?

I make sure to drain the artichokes well and remove excess moisture from the spinach.

Conclusion

I truly enjoy making Skillet Spinach Artichoke Dip because it delivers creamy, cheesy comfort in every bite. The combination of spinach, artichokes, and melted cheese creates a warm appetizer that is always a hit. Whenever I want an easy and satisfying dip, this recipe is one I gladly turn to.