Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts (not marinated), drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream + 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella, divided
- 1 cup finely grated Parmesan, divided
- 3 cloves garlic, minced; 1/4 cup finely chopped onion or shallot
- 1 tsp lemon juice; 1/2 tsp kosher salt; black pepper; pinch red pepper flakes
- 3–4 tbsp olive oil
- 1 French baguette, sliced; 4 sturdy pitas, cut into wedges
Do This
- 1. Preheat oven to 375°F (190°C). Lightly oil a 10-inch oven-safe or cast-iron skillet.
- 2. Squeeze spinach very dry. Chop drained artichoke hearts and pat dry.
- 3. Beat cream cheese until smooth. Mix in sour cream, mayonnaise, garlic, onion, lemon juice, salt, pepper, and red pepper flakes.
- 4. Fold in spinach, artichokes, 1 cup mozzarella, and 1/2 cup Parmesan. Spread mixture evenly in skillet.
- 5. Top with remaining 1/2 cup mozzarella and 1/2 cup Parmesan. Drizzle 1 tbsp olive oil over top. Bake 20–25 minutes until bubbling and golden; broil 1–2 minutes if needed.
- 6. While dip bakes, brush baguette slices and pita wedges with remaining olive oil, season lightly with salt, and toast on a baking sheet at 375°F (190°C) for 8–12 minutes. Serve hot dip with warm dippers.
Why You’ll Love This Recipe
- Ultra-creamy, cheesy spinach-artichoke dip with a bubbling, golden Parmesan crust.
- All made in one oven-safe skillet for easy prep, baking, and serving.
- Pairs perfectly with both crisp toasted baguette slices and sturdy pita chips.
- Great for parties and game days and can be assembled ahead of time.
Grocery List
- Produce: Frozen chopped spinach, canned artichoke hearts, garlic, yellow onion or shallot, lemon, fresh parsley or chives (for garnish, optional).
- Dairy: Cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, Parmesan cheese.
- Pantry: Olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), French baguette, sturdy pita bread, garlic powder (optional for pita chips).
Full Ingredients
For the Skillet Spinach-Artichoke Dip
- 10 oz (285 g) frozen chopped spinach, thawed and squeezed completely dry
- 1 (14 oz / 400 g) can artichoke hearts, packed in water, drained and roughly chopped
- 8 oz (225 g) cream cheese, softened to room temperature
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- 1 1/2 cups (about 170 g) shredded low-moisture part-skim mozzarella cheese, divided
- 1 cup (about 90 g) finely grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/4 cup (about 30 g) finely chopped yellow onion or shallot
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
- 1 tbsp olive oil (for drizzling on top before baking)
For the Toasted Baguette Slices
- 1 medium French baguette, cut into 1/2-inch (1.25 cm) thick slices (about 20–24 slices)
- 2 tbsp olive oil
- Pinch kosher salt
For the Sturdy Pita Chips
- 4 thick, sturdy pita breads (Greek-style or pocketless, if possible), cut into wedges (6–8 wedges per pita)
- 1 1/2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder (optional)
Optional Garnishes
- 1–2 tbsp finely chopped fresh parsley or chives
- Extra grated Parmesan, for sprinkling
- Extra crushed red pepper flakes, for a little more kick
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Skillet
Set an oven rack in the center position and preheat your oven to 375°F (190°C). Lightly grease a 10-inch (25 cm) cast-iron skillet or any oven-safe skillet with a thin film of olive oil or nonstick spray. This skillet will be both your baking dish and your serving dish, so choose one you are happy bringing to the table.
If you do not have an oven-safe skillet, you can use a 9-inch pie dish or an 8×8-inch baking dish instead; there is no need to change the baking time significantly, but start checking a couple of minutes early because thinner layers brown a bit faster.
Step 2: Prep the Spinach and Artichokes
Make sure your spinach is fully thawed. Place it in a clean kitchen towel or several layers of paper towels and squeeze very firmly over the sink to remove as much water as possible. The drier the spinach, the thicker and creamier your dip will be, so do not be shy about pressing out the moisture.
Drain the canned artichoke hearts very well and pat them dry with paper towels. Roughly chop them into bite-sized pieces so you get nice chunks in every scoop of dip. Set the spinach and artichokes aside for a moment while you prepare the creamy base.
Step 3: Make the Creamy Base
In a large mixing bowl, add the softened cream cheese. Using a wooden spoon, sturdy spatula, or hand mixer, beat the cream cheese until smooth and free of lumps. This step makes it much easier to combine everything evenly.
Add the sour cream and mayonnaise to the bowl and mix until completely combined and creamy. Stir in the minced garlic, chopped onion or shallot, lemon juice, kosher salt, black pepper, and crushed red pepper flakes (if using). Taste a tiny bit and adjust the seasoning with a pinch more salt or pepper if needed; keep in mind that you will also be adding Parmesan, which is salty.
Step 4: Add the Spinach, Artichokes, and Cheeses
Fold the well-drained spinach and chopped artichoke hearts into the creamy base, breaking up any clumps of spinach with your spoon as you go so it distributes evenly throughout the mixture.
Add 1 cup (about 115 g) of the shredded mozzarella and 1/2 cup (about 45 g) of the grated Parmesan. Stir until everything is thoroughly combined and you have a thick, chunky, cheesy mixture with visible pieces of spinach and artichoke.
Scrape the mixture into your prepared skillet and spread it into an even layer, smoothing the top slightly with your spatula.
Step 5: Top with Parmesan and Bake Until Golden
In a small bowl, combine the remaining 1/2 cup (about 55 g) mozzarella and 1/2 cup (about 45 g) Parmesan. Sprinkle this cheese mixture evenly over the top of the dip, all the way to the edges, to create a full cheesy lid that will form a golden crust.
Drizzle the top lightly with 1 tbsp olive oil; this helps the cheese brown beautifully. Place the skillet in the preheated oven and bake for 20–25 minutes, until the edges are bubbling and the top is a deep golden color in spots.
If the dip is hot and bubbling but you want more color on top, switch the oven to broil for 1–2 minutes, watching closely so it does not burn. Remove from the oven and let the dip rest for about 5–10 minutes so it can thicken slightly and cool just enough to be safe to eat.
Step 6: Toast the Baguette Slices and Pita Chips
While the dip is baking, prepare your dippers. Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides lightly with 2 tbsp olive oil and sprinkle with a pinch of kosher salt.
On a second baking sheet, arrange the pita wedges in a single layer. Drizzle or brush with 1 1/2 tbsp olive oil, then sprinkle with 1/4 tsp kosher salt and the garlic powder if using. Toss gently with your hands to coat evenly, then spread the wedges back into a single layer.
Slide the trays into the oven with the dip (use an upper rack if possible) and bake for 8–12 minutes, flipping the baguette slices and pita wedges halfway through. The baguette should be crisp at the edges but still slightly tender in the center, and the pita wedges should be firm and crunchy enough to scoop the thick dip without breaking. Remove the trays from the oven and set aside.
Step 7: Garnish and Serve Hot
Once the spinach-artichoke dip has rested for a few minutes, garnish the top with chopped fresh parsley or chives, a light sprinkle of extra Parmesan, and a small pinch of crushed red pepper flakes if you like a hint of heat.
Serve the hot skillet right on the table on a trivet or folded towel, surrounded by the warm toasted baguette slices and sturdy pita chips. Encourage everyone to dig in while the dip is still gooey and the cheese pulls into long strings as you scoop.
Pro Tips
- Drain, drain, drain the spinach. Excess moisture will make the dip watery. Squeeze it until it feels almost dry to the touch.
- Soften the cream cheese fully. Room-temperature cream cheese blends much more smoothly and helps prevent lumps in the finished dip.
- Use full-fat dairy. Sour cream, cream cheese, and mayonnaise with full fat give the richest texture and the best browning.
- Do not skip the resting time. Giving the dip 5–10 minutes to sit after baking lets it thicken slightly so it clings better to your dippers.
- Choose sturdy pitas. Thicker, Greek-style pitas or “pocketless” pita breads work best; very thin pita breads can get too crisp and shatter easily when scooping.
Variations
- Extra-garlic lovers: Roast a whole head of garlic, squeeze out the soft cloves, and mash them into the cream cheese mixture for a sweet, mellow garlic flavor.
- Spicy version: Add up to 1/2 tsp crushed red pepper flakes and a finely chopped small jalapeño to the dip mixture for a noticeable kick.
- Three-cheese twist: Replace half of the mozzarella with fontina or Gruyère for an even more complex, nutty, melty cheese flavor.
Storage & Make-Ahead
To make ahead, assemble the dip completely in the skillet (through Step 4), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let the skillet sit at room temperature for 20–30 minutes while the oven heats, then bake as directed, adding 5–10 extra minutes if needed until fully hot and bubbling.
Leftover baked dip can be cooled, covered, and refrigerated for up to 3–4 days. Reheat portions in a 350°F (175°C) oven-safe dish for 10–15 minutes, or in the skillet, until hot and bubbly. You can also reheat gently in the microwave in short bursts, stirring occasionally. Toasted baguette and pita are best fresh, but leftover pita chips keep well in an airtight container at room temperature for 1–2 days.
Nutrition (per serving)
Approximate values per serving (1/8 of the dip only, without dippers): about 350 calories, 30 g fat, 10 g carbohydrates, 11 g protein, 1 g fiber, and 700 mg sodium. Nutrition will vary based on the exact brands of dairy, cheeses, and dippers you use.
