This mouthwatering EASY Spinach Artichoke Dip is loaded with 3 different types of cheese, fresh spinach, artichokes, garlic, and a creamy, cheesy sauce. You will LOVE how easy this spinach artichoke dip appetizer is to make in a skillet.

I am welcoming Spring with my EASY Skillet Spinach Artichoke Dip to celebrate the tastes of the season. I love the fresh flavors in this easy to make appetizer. It is chock full of good-for-you spinach, but also dripping in a creamy cheese sauce perfect for dipping veggies, chips, bread, and even apples! I love to dip apples in Spinach Artichoke Dip!! Have you tried that flavor combo? Yummmm

This skillet dip is simple to make, especially if you have some homemade Bechamel sauce already in the fridge or freezer. I try to keep some on-hand as it is a great base for many different types of sauces, and can be used to easily transform a ho-hum dish into a showstopper!

How to Make the Three Cheese Sauce

'To make the sauce for the Spinach Artichoke Dip, I heated 1/2 of my Bechamel Sauce Recipe and mixed in 1/2 cup of shredded Gruyere cheese, 1/4 cup shredded Mozzarella cheese, and 2-3 tablespoons grated Parmesan cheese. Always be sure to remove the pan from the heat before mixing in the cheese to avoid a clumpy cheese disaster!

I feel like the sauce is what sets my EASY Spinach Artichoke Dip apart from the many other recipes you'll find for Spinach Artichoke Dip because this one doesn't use cream cheese or sour cream. Using my Bechamel Sauce as the base and mixing in the cheese makes a delicious Mornay Sauce that elevates the flavor and it's very easy to do, so that's a nice bonus, right!

How to Saute the Spinach and Artichokes

Set the sauce aside and saute 2 cups chopped spinach, with 1 heaping cup of chopped artichokes in an oven safe skillet. I like to use a cast iron skillet, but as long as it is oven safe it's all good. I use jarred artichokes, because I wasn't able to get fresh just yet. If you can pick up fresh artichokes, this spinach artichoke dip will be even better, however, if you'd prefer not to fuss with fresh artichokes, the jarred is certainly a tasty alternative! 

Combine the Ingredients and Broil

Once the spinach is wilted and artichokes are heated through, mix in the reserved cheese sauce. Give it a taste and adjust the seasoning to your liking. I usually add in a little extra heat with some cayenne pepper. Top it off with 1/4 cup of shredded Mozzarella and put the whole skillet under the broiler to melt the cheese and let it get a little bit browned.

Serving Suggestions

Serve with veggies, bread, tortilla chips, apples, etc... Whatever you like to dip works well...

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Easy Spinach Artichoke Dip

Appetizer

American

Yield: 8

Author: Life Tastes Good

Easy Spinach Artichoke Dip

You will LOVE this EASY Spinach Artichoke Dip appetizer! This cheesy, spring appetizer is quick and easy to make in a skillet and better than restaurant quality!

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

Easy Spinach Artichoke Dip

• 1/2 Bechamel Sauce Recipe
• 1/2 cup shredded Gruyere Cheese
• 1/4 cup shredded Mozzarella Cheese
• 3 tablespoons freshly grated Parmesan Cheese (to taste)
• 1 tablespoon unsalted butter
• pinch of salt
• 2 cups freshly chopped spinach
• 5 ounce jar artichoke hearts, drained and chopped
• 1/4 cup shredded Mozzarella cheese

Instructions

1. In a saucepan heat 1/2 of my Bechamel Sauce until heated through, but not boiling. Heat over a mid-low heat, stirring often. When the sauce is heated through, remove it from the heat and add in 1/2 cup shredded Gruyere cheese, 1/4 cup shredded Mozzarella cheese, and 2 tablespoons freshly grated Parmesan cheese. Stir until the cheese melts. The residual heat should be enough to melt the cheese into a creamy cheesy sauce. Give it a taste and add more Parmesan if needed. Adjust salt as needed, and if you like a little more heat in your Spinach Artichoke Dip give it another pinch of cayenne pepper. Set the sauce aside.
2. In an oven safe skillet, melt 1 tablespoon butter with a pinch of salt and saute the chopped spinach and artichoke hearts until the spinach is wilted and the artichokes are heated through.
3. Mix the reserved cheese sauce into the skillet with the spinach mixture and stir to combine. Cook until heated through. Give it a taste and adjust the seasoning to your liking.
4. Top the skillet with 1/4 cup shredded Mozzarella cheese and place the skillet in the oven under the broiler to melt and brown the cheese.  When the cheese is melted and browned to your liking, remove from the oven and serve with your choice of dippers. Enjoy!

Notes:

Be sure to use an oven safe skillet. I prefer an 8" cast iron skillet.

When broiling remember to leave the oven door ajar and watch closely as it will burn quickly.

Calories

106.53

Fat (grams)

7.14

Sat. Fat (grams)

4.13

Carbs (grams)

4.99

Fiber (grams)

2.10

Net carbs

2.89

Sugar (grams)

0.70

Protein (grams)

6.77

Sodium (milligrams)

210.75

Cholesterol (grams)

21.52

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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