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Skillet Spinach Artichoke Dip

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A warm, creamy spinach artichoke dip made in one skillet, baked until bubbly and golden for the perfect comforting appetizer.

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat and sauté garlic until fragrant.
  3. Add chopped spinach and cook until wilted.
  4. Stir in chopped artichokes and cook briefly.
  5. Lower heat and mix in cream cheese until melted and smooth.
  6. Add sour cream, mayonnaise, mozzarella, Parmesan, onion powder, salt, and black pepper. Stir until well combined.
  7. Smooth the top and transfer skillet to the oven.
  8. Bake 15–20 minutes until hot, bubbly, and lightly golden on top.
  9. Cool slightly before serving.

Notes

  • Drain artichokes and squeeze excess moisture from spinach to prevent a watery dip.
  • Greek yogurt can replace part of the sour cream or mayonnaise for a lighter version.
  • Add red pepper flakes for heat or shredded chicken for extra protein.
  • Best served warm with bread, crackers, or fresh vegetables.
  • Store leftovers refrigerated up to 4 days; reheat gently before serving.

Nutrition

Find it online: https://recipesbyliza.com/skillet-spinach-artichoke-dip/