Spinach and Artichoke Skillet Dip

Lisa Kotler
by Lisa Kotler
10 servings
35 min

One of my favourite things about the fall is Sunday afternoons. I love to curl up with my family and watch football. Watching games always includes great snacks and this is definitely a family favourite. This is a classic dip, but is my take on a Spinach and Artichoke Skillet Dip. It is creamy, cheesy and has a crunch with the addition of water chestnuts. It can be served with toasted pita chips, tortilla chips, crackers or even in a carved out bread bowl with the leftover bread for scooping. This dip can be made ahead and reheated. It also keeps in the fridge for a few days.

Spinach and Artichoke Skillet Dip
Recipe details
  • 10  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 Tbsp olive oil
  • 1 sweet onion finely minced
  • 1 bag fresh spinach
  • 8 oz. cream cheese, well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 garlic cloves, minced
  • 1 cup (76g) finely shredded parmesan cheese, divided
  • 3/4 cup (56g) finely shredded mozzarella cheese, divided
  • Pepper, to taste
  • 1 (14 oz) can quartered artichoke hearts, drained well and chopped
  • 2 cans water chestnuts, drained and chopped

Preheat oven to 350 degrees. Add oil to a cast-iron skillet and sauté the onion until softened, throw in the spinach and wilt.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, 3/4 cup parmesan, 1/2 cup mozzarella and pepper.
Stir in artichokes, water chestnuts, onion and spinach mixture and mix thoroughly.
Spread mixture evenly into the skillet and top with remaining grated cheeses. Bake in the preheated oven until heated through and bubbly. If not browned enough, put under the broiler for a few minutes. Should take a total of 20 minutes in the oven.
Serve warm with tortilla chips, crackers, pita chips or toasted baguette slices.
Lisa Kotler
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