Cheesy Skillet Spinach Artichoke Dip with Garlic Baguette Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the cream cheese is truly softened before mixing. Cold cream cheese will leave lumps that don't melt smoothly.

If you're in a hurry, cut it into cubes and microwave in 10-second bursts until soft. Also, when squeezing the spinach, use a clean kitchen towel and wring it out firmly — you'll be surprised how much liquid comes out.

To get a really golden, blistered top, you can finish the dip under the broiler for the last minute or two of baking. Watch it closely to prevent burning.

For the baguette slices, brushing them with garlic-infused butter and toasting them until just golden gives the best crunch. If you have extra time, let the dip rest for 5 minutes before serving — it will set slightly and be easier to scoop without burning mouths.

Variations

• Crab and Artichoke Dip: Add 1 cup of lump crab meat (cooked) to the dip mixture before baking. The crab adds a sweet, briny flavor that pairs beautifully with the artichokes and cheese. Cook the crab through to 145°F (63°C) if using fresh.
• Spicy Jalapeño Dip: Stir in 2 finely chopped jalapeños (seeds removed for less heat) with the other ingredients. The jalapeños add a fresh, spicy kick that cuts through the richness. For extra heat, add a pinch of cayenne pepper.
• Bacon Spinach Artichoke Dip: Crumble 4 slices of cooked bacon and fold into the dip before baking. The smoky, salty bacon complements the creamy dip and adds a crunchy texture. Use cooked bacon, not raw, to avoid undercooking.
• Herbed Cream Cheese Dip: Add 1 tablespoon of chopped fresh chives and 1 teaspoon of dried dill to the dip mixture. The herbs brighten the flavor and add a subtle freshness. This variation is especially good with baguette slices or crackers.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

Freeze the baked dip in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second bursts, stirring between.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.

To reheat, spoon it into an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes, or microwave in 30-second intervals, stirring between. The texture may thicken when chilled, but it will return to creamy when reheated.

The dip can be assembled up to 24 hours in advance. Prepare the dip mixture, spread it in the skillet, and cover with plastic wrap. Refrigerate until ready to bake. When ready, add the cheese topping and bake as directed, adding 5 minutes to the baking time to compensate for the cold start. The baguette slices are best toasted just before serving.

Serving ideas

Serve the dip straight from the skillet, placed on a trivet or heatproof board. The cast iron retains heat, so it will stay warm and bubbly for a long time.

Provide a small spoon or spreader for serving, and arrange the warm garlic baguette slices around the skillet for easy dipping. For extra color, you could sprinkle a little chopped parsley on top, but the video doesn't show it, so it's optional.

This dip is perfect for parties, game days, or casual gatherings. You can also serve it with raw vegetables like carrot sticks, celery, or bell pepper slices for a lighter option. The dip is rich, so a little goes a long way. Each serving is about 1/4 cup of dip, which is satisfying as an appetizer with the baguette slices.

Frequently asked questions

Recipe card

Cheesy Skillet Spinach Artichoke Dip with Garlic Baguette

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 8 oz cream cheese, softened
• 1 cup sour cream
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1 baguette, sliced
• 2 tbsp butter, melted
• 1 clove garlic, halved

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

12 g

Carbohydrates

18 g

Fat

22 g

Fiber

2 g

Sugar

3 g

Sodium

520 mg

Automatic estimate from the ingredient list, not laboratory-verified.