This Spinach Artichoke Dip Recipe is the best spinach artichoke dip that you well ever put in your pie hole! Seriously, though, it’s unbelievably easy to put together and tastes amazing! The pre-bought biscuits, while completely optional, adds a lovely touch and, plus, you have your bread and dip all in one! The prep and cook time is under 30 minutes and makes an impressive dip to bring to get-togethers. It’s loaded with spinach, artichokes, cheese and a little spice and is sure to become your new favourite!
Hello there! How’s winter been treating you? Are you bombarded with snow? Or do you live somewhere warm and sunny? If so, can I come live with you 😉 ? Just kiddin’ (but kinda not kiddin’)….hehehe! We have been having snow around here like crazy. Like, just last week, over two days we had about 2 feet of snow with super high winds. So, suffice to say, I’ve been spending a little more time inside making all things comforting, like this spinach artichoke dip recipe. I don’t know about you, but I feel that if we are going to have snow, then have snow. Like, have a lot. Don’t have a little just to make a mess. Have enough so that you are forced to stay inside in the comfort of your warm house looking out at what mother nature throws at ya❄️?
Years ago, living in rural Newfoundland, we would love to go sledding and in all kinds of weird places (not so weird as a kid). There was this field near my childhood home and that was pretty good (aka safe). But, we’d also go down hills with so many rocks underneath the snow that, when I think about it now, I must have been crazy!! Yeah, sure, go lightening fast down that monster of a hill dotted with rocks. Sounds like the perfect idea! #sarcastic. I even remember going down a steep street several times (yes, a STREET!), on a crazy carpet, no less. Gee whiz – what’s better than rocks under ya? How ’bout some asphalt??! I guess as kids there is no fear. Now? Um, no thanks! I’ll stay inside, please and thank-you. Roughin’ it for me now on snowy days would be bundling up and walking to a pizza place to grab a pie to bring home??
Spinach Artichoke Dip Recipe
Anywho – onto this spinach artichoke dip recipe, shall we?? Years ago, I remember having Spinach Artichoke Dip served in a big bread bun. Remember those? Well, this is a little twist on that, all served up in a cast iron pan. I said it before, and I’ll say it again, I think everything is better in a cast iron skillet. Love the rustic-ness of it; do you? Plus, I used fresh spinach, which practically makes this a health food. #SoNotTrue.
How to Make Spinach Artichoke Dip
For this recipe, I used fresh spinach, about 4-5 cups and the artichokes that I used were packed in water (not the ones packed in oil).
- Blitz spinach in a food processor
- Add remainder of ingredients
- Place biscuits (from store-bought dough) around exterior of skillet (about half inch apart)
- Pour dip in middle
- Top dip with extra cheese
- Bake and enjoy!
Tips for Making this Easy Spinach Dip
- If you rather not use the biscuits, simply place the dip in an oven safe dish and warm through. Serve with chips.
- A little squeeze of lemon is nice with this dip too, so feel free to give a little squirt and dig in!
- After the buns were baked and the dip heated through, I wanted to brown that cheddar cheese a bit. I got a little creative and folder over a piece of aluminum foil and cut a half moon so it would be roughly the same circumference as the dip. It’s not exactly Martha Stewart level quality here, but gets the job done. I wanted to broil that cheese, but not burn the buns. No one wants their buns burned, lol. Check it—>
Other Easy Dip Recipes you May Enjoy
When hubby tasted this, his reaction was ‘Yeah, so, that’s going in rotation.’ If you wanted to skip the buns here, that would be perfectly fine. I’ve had this dip with my favourite tortilla chip and it works just as good. The buns just give the dip a little somethin’ somethin’, ya know?
So, tell me, what was your favourite childhood winter activity? Has that changed now that you are an adult? Do you brave the cold weather? Or would you rather stay inside like moi?
Hope you get a chance to try this baked spinach artichoke dip soon! And, if you do, I’d love to hear how you like it!
Until next time, take care and chit chat again soon 🙂
P.S. If you think that this Spinach Artichoke Recipe will make your belly happy too, please be sure to hit that little PIN button. Many thanks, you guys! XO
Spinach Artichoke Dip Recipe
- 4-5 cups fresh baby spinach
- 1/4 cup mayo
- 1/2 tsp cayenne pepper
- 3 cloves garlic -minced
- 1 tsp onion powder
- pinch nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 package cream cheese
- 1 cup artichokes -drained
- 1.5 cup cheddar cheese -shredded, divided
- 340 grams pre-bought buttermilk biscuits - 340g package, roughly
- Pam -for greasing pan
- lemon -garnish, optional
- Preheat oven to 350 F. In a food processor add spinach and blitz until broke down (few seconds). Add mayo, cayenne pepper, garlic, onion powder, nutmeg, salt and pepper. Blitz again until combined.
- Add cream cheese and blend until incorporated. Add artichokes and blend until few seconds until artichoke broke down slightly. Add 1 cup of the cheese and blend a couple seconds.
- Grease a 10 inch cast iron pan with PAM. Then, roll the buttermilk biscuits into balls and place in pan about an inch apart. Pour spinach artichoke dip in centre and top dip with remaining 1/2 cup of cheese. Bake for 20 minutes.
- Carefully remove pan from oven and turn to broil. Cover buns with foil and broil for about 2 minutes until cheese is bubbly. Carefully remove from oven and dig in! Lemon optional. Enjoy!