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cast iron skillet with baked spinach artichoke dip.
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Cast Iron Spinach Artichoke Dip Without Mayo

This rich, creamy Spinach Artichoke Dip is baked in a cast iron skillet until perfectly bubbly and golden. A crowd-pleaser without the mayo or mozzarella, yet full of bold flavor!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Servings: 6 Servings
Calories: 158kcal
Author: Kate

Ingredients

  • 12 oz chopped spinach thawed and drained
  • 1 13.75 oz can artichoke hearts chopped
  • 2 teaspoons minced garlic
  • 1 8 oz block cream cheese softened
  • 4 oz sour cream
  • 1 tablespoon lemon juice
  • ½ onion chopped finely
  • 1 ½ cups parmesan cheese
  • seasoned salt to taste
  • Garnish: parsley

Instructions

  • Preheat oven to 350 degrees.
  • Add all ingredients except ½ cup to ¾ cup of parmesan cheese to a greased cast iron skillet and stir until well combined.
  • Add the remaining parmesan cheese over the top evenly until well coated.
  • Bake for 40 minutes. Then broil on high until the parmesan cheese is fully melted and golden on top. Garnish with fresh herbs.

Nutrition

Calories: 158kcal | Carbohydrates: 5g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 451mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6962IU | Vitamin C: 5mg | Calcium: 393mg | Iron: 1mg