Cheesy Skillet Spinach Artichoke Dip with Garlic Baguette Step-by-step instructions

Before you start

Before starting, soften the cream cheese by leaving it at room temperature for 30 minutes or microwaving it briefly. Thaw the frozen spinach and squeeze it very dry. Drain and chop the artichoke hearts.

Mince the garlic. Grate the parmesan and measure the mozzarella. Slice the baguette and prepare the garlic butter. Heat the oven to 375°F (190°C) and have an 8-inch cast iron skillet ready.

Instructions

Mix and Assemble

1. 1Mix the Dip Base
   In a large bowl, combine the softened cream cheese and sour cream. Stir with a wooden spoon until smooth and completely blended. Add the squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated parmesan, and 1 cup of shredded mozzarella. Mix until all ingredients are evenly distributed and the mixture looks luscious and creamy.
   Look for The mixture is thick, creamy, and flecked with green and artichoke pieces.
   Tip Make sure the spinach is very dry so the dip doesn't turn watery.
2. 2Transfer to Skillet
   Spoon the dip mixture into an 8-inch cast iron skillet. Spread it into an even layer, smoothing the top with the back of the spoon. The skillet should be filled but not overflowing.
   Look for The dip fills the skillet evenly.
   Tip Use a skillet that's oven-safe up to 375°F.

The dip mixture should be thick, creamy, and well combined, with no streaks of cream cheese. The spinach and artichokes should be evenly distributed. The skillet should be filled to the top with the mixture, and the cheese topping should cover the surface completely. At this point, the dip looks like a thick, chunky spread ready for the oven.

Bake and Melt

3. 3Top with Cheese
   Sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the top of the dip. Then grate fresh parmesan over the mozzarella, covering the surface with a light, even layer.
   Look for The top is covered with a blanket of cheese.
   Tip Grate the parmesan fresh for the best melt and flavor.
4. 4Bake the Dip
   Place the skillet in the oven and bake at 375°F (190°C) for 20 minutes, until the dip is bubbling throughout and the top is golden brown with blistered spots. The edges will be bubbly and the center will be molten.
   Look for The cheese is melted, golden, and bubbling around the edges.
   Tip For extra browning, switch to broil for the last 1-2 minutes.

After 20 minutes in the oven, the dip should be bubbling vigorously around the edges, and the top should be golden brown with spots of deeper browning.

The cheese should be fully melted and slightly crisp at the edges. The kitchen will smell of garlic, butter, and toasted cheese. The dip should look molten and inviting, with no raw flour or uncooked cheese visible.

Toast and Serve

5. 5Make Garlic Baguette Slices
   While the dip bakes, slice the baguette into 1/2-inch thick slices. Brush each slice with melted butter and rub with the cut side of the garlic clove. Place the slices on a baking sheet.
   Look for The baguette slices are lightly buttered and garlicky.
   Tip Use a serrated knife to slice the baguette cleanly.
6. 6Toast the Baguette Slices
   Toast the baguette slices in the oven for 5-7 minutes, until golden and crisp. Keep an eye on them so they don't burn. They should be crunchy on the outside but still slightly chewy inside.
   Look for The baguette slices are golden and crisp.
   Tip Toast them after the dip comes out, or in the same oven if there's space.
7. 7Serve Hot
   Remove the dip from the oven and let it cool for a few minutes. Serve immediately with the warm garlic baguette slices for scooping. The cheese will stretch beautifully when you dip.
   Look for The dip is bubbling and the baguette slices are crunchy.
   Tip Serve in the skillet to keep it warm longer.

The baguette slices are golden and crisp, with a buttery, garlicky aroma. The dip is still bubbling slightly as it comes out of the oven. When you dip a baguette slice into the center, it should come out coated with thick, creamy dip and a long cheese stretch. The contrast between the crunchy bread and the molten cheese is the final check.

Common mistakes

A common mistake is not squeezing the spinach dry enough, which makes the dip watery. Another is overmixing the dip, which can make it dense. Be gentle when combining the ingredients.

Also, don't underbake the dip — it needs the full 20 minutes to heat through and develop that golden top. Finally, don't skip toasting the baguette slices; they need to be crunchy to stand up to the thick dip.

How to tell it’s done

The dip is done when it's bubbling throughout and the top is golden brown with darker blistered spots. The edges will be visibly bubbly, and the cheese on top will be melted and slightly browned.

If you insert a spoon, the center should be hot and molten. The safe temperature for this dish is 165°F (74°C) because it contains dairy and cooked vegetables, but since there are no raw proteins, the visual cues are the best guide.