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A hand dipping a tortilla chip into a hot, bubbly baked spinach artichoke dip in a cast iron skillet, creating a long cheese pull, demonstrating the final Spinach Artichoke Dip Recipe.

The Best Spinach Artichoke Dip (Restaurant Style & Never Greasy!)

Forget greasy, watery dips! Our one-skillet Spinach Artichoke Dip is ultra-creamy, ready in 20 minutes, and uses a secret ingredient for restaurant-quality flavor. The ultimate party appetizer!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

The Greens
  • 10 oz Frozen Spinach (280g) Thawed and squeezed VERY dry.
  • 14 oz Artichoke Hearts (1 can) Drained and roughly chopped.
  • 2 cloves Garlic Minced.
  • 1 tbsp Butter For sautéing.
The Creamy Base (No-Grease):
  • 8 oz Cream Cheese (225g) 1 block, softened.
  • 1/2 cup Sour Cream (120ml) The secret to non-greasy dip.
  • 2 tbsp Mayonnaise Just a touch for richness.
The Cheeses:
  • 1 cup Mozzarella Cheese (100g) Shredded.
  • 1 cup Parmesan Cheese (50g) Grated.
Seasoning:
  • 1/2 tsp Salt To taste.
  • 1/2 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes Optional, for a kick.

Equipment

  • 1 Cast Iron Skillet (or Oven-Safe Pan) Crucial for the one-pot hac
  • 1 Wooden Spoon
  • 1 Cheese Grater Freshly grated cheese melts better!

Method
 

The "Dry" Sauté (Stovetop)
  1. Preheat: Turn your oven broiler on HIGH (or preheat oven to 400°F / 200°C).
  2. Sauté: Heat the butter in your cast iron skillet (or oven-safe pan) over medium heat. Add the minced garlic and chopped artichokes. Sauté for 2 minutes until fragrant.
    A wooden spoon stirring butter, chopped artichoke hearts, and minced garlic in a cast iron skillet, starting the flavor base for a homemade spinach artichoke dip.
  3. Dry the Spinach: Add the thawed, squeezed-dry spinach to the skillet. Cook for another 2-3 minutes, breaking it up with your spoon. (This step evaporates any hidden moisture so your dip isn't watery!).
    A wooden spoon stirring thawed spinach and artichoke in a hot cast iron skillet to cook off excess moisture for a homemade spinach artichoke dip.
Melt & Mix
  1. Creamy Base: Reduce heat to LOW. Add the block of cream cheese, sour cream, and mayonnaise directly into the skillet. Stir constantly until the cream cheese is fully melted and the mixture is smooth.
    A cast iron skillet on a stovetop, with a wooden spoon mixing cream cheese, sour cream, and mayonnaise into the cooked spinach and artichoke mixture, creating a creamy dip base.
  2. Cheesy Goodness: Stir in the Parmesan cheese and half of the Mozzarella cheese. Mix until the cheese is melted and stringy. Season with salt, pepper, and red pepper flakes (if using).
    A wooden spoon stirring a hot, stringy spinach artichoke dip in a cast iron skillet, with melted mozzarella cheese creating a rich, creamy texture.
Broil & Serve
  1. Top: Smooth the top of the dip with your spoon. Sprinkle the remaining Mozzarella cheese evenly over the top.
    A hand sprinkling a final layer of shredded Mozzarella cheese over the spinach artichoke dip mixture in a cast iron skillet before baking.
  2. Broil: Transfer the skillet to the oven and broil for 3-5 minutes. Watch it closely! Remove when the cheese is bubbly and golden brown spots appear.
    A cast iron skillet containing spinach artichoke dip with a melted mozzarella top, broiling in the oven until bubbly and golden brown.
  3. Serve: Let it cool for 2-3 minutes (it will be lava hot!). Serve immediately with tortilla chips or baguette slices.
    A hot, baked spinach artichoke dip in a cast iron skillet, steaming on a trivet, served alongside a basket of tortilla chips and baguette slices.

Notes

  • No-Watery Hack: The most important step is squeezing the spinach dry. Wrap the thawed spinach in a clean kitchen towel and twist it until no more water drips out.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in a 350°F oven for 10-15 minutes to restore the creamy texture (microwave can make it oily).
  • Make-Ahead: Assemble the dip in the skillet, cover, and refrigerate for up to 2 days. Bake at 375°F for 20 minutes when ready to serve.