Cheesy Skillet Spinach Artichoke Dip with Garlic Baguette

This cheesy skillet spinach artichoke dip is ultra-creamy, bubbling with molten mozzarella, and served with crunchy garlic butter crostini. It's the appetizer that disappears first at any gathering, with a golden, blistered cheese top and a rich, savory center that begs for a crunchy scoop. The cast iron skillet keeps it hot and bubbly from the first dip to the last.

Spinach artichoke dip is a classic party starter, but this version takes it to the next level by baking it in a cast iron skillet until the top is golden and blistered, while the inside stays lusciously creamy.

The combination of cream cheese, sour cream, spinach, artichokes, and two kinds of cheese creates a dip that's rich, tangy, and deeply satisfying. Served with garlic-rubbed baguette slices, every bite is a perfect balance of crunchy, creamy, and cheesy.

Ingredients

Why this recipe works

The method here is simple but precise. Mixing softened cream cheese with sour cream creates a smooth, tangy base that doesn't curdle during baking.

Squeezing the frozen spinach completely dry is crucial — it prevents the dip from becoming watery and keeps the texture thick and scoopable. Chopping the artichoke hearts into small pieces ensures they distribute evenly, so every bite has a bit of artichoke.

Baking in a cast iron skillet does more than look pretty. The heavy pan retains heat, keeping the dip hot and bubbly long after it leaves the oven.

The high heat of the oven, combined with the skillet's even heating, creates a golden, blistered cheese top while the interior stays molten and creamy. The final grating of fresh parmesan adds a nutty, salty finish that complements the mozzarella's stretch.

Notes and substitutions

The recipe calls for frozen chopped spinach, which is convenient and consistent. Thaw it in the refrigerator or microwave, then squeeze it in a clean kitchen towel to remove as much liquid as possible. Artichoke hearts from a can are already cooked and tender; just drain them well and chop them into small pieces. Canned artichokes in water are preferred over marinated ones, which can add unwanted acidity.

Use full-fat cream cheese and sour cream for the richest, creamiest result. Low-fat versions can make the dip thinner and less luxurious. The cheese blend is flexible: mozzarella for stretch, parmesan for flavor.

A good quality baguette is essential — look for one with a crisp crust and a soft interior that can hold up to dipping. If the baguette is too soft, toast it a little longer to get that satisfying crunch.

• frozen chopped spinach: Use 10 oz fresh spinach, wilted and squeezed dry.
• sour cream: Substitute plain Greek yogurt for a tangier finish.
• mozzarella: Use provolone or fontina for a different melt.
• baguette: Use crusty sourdough or ciabatta slices.

Equipment

• 8-inch cast iron skillet
• Mixing bowl
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Oven mitts
• Box grater