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Spinach Artichoke dip is one of my favorite things to eat.  Making this in a cast iron skillet is so delicious because it gets all the cheese nice a crispy around the edges. My Spicy Skillet Spinach Artichoke Dip is low carb, keto and gluten free but loaded with flavor.

It’s also great because you only dirty one dish and it also looks so pretty when serving it up.  The mix of different cheeses and a hint of spice make this dip a must to add to your recipes.

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Hot Spinach Artichoke Dip

Spinach Artichoke dip is my favorite appetizer.  It’s the perfect dish to bring to a party, to enjoy at home with your family or for a get together you are throwing.  Try my Sweet and Spicy Air Fryer Chicken Wings along side this dip for your next party.

I like to use a mix of cream cheese, mozzarella, pepper jack, and Parmesan.  The pepper jack gives it a nice little kick, without making it too spicy.  This is a great low carb/keto appetizer.  My Spicy Skillet Spinach Artichoke Dip has only 6g carbs, 29 g fat, and 21 g protein!

Spicy Skillet Spinach Artichoke Dip

I bought a cast iron skillet and thought it would be perfect for spinach artichoke dip.  When I made this Spicy Spinach Artichoke Dip I was in heaven, it has the perfect mix of flavors. 

Even the kids love it, I leave out the spice when making for kids to enjoy.  They don’t know care that it has vegetables in it, they just care about the cheese.

INGREDIENTS

• 1 c milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp red pepper flakes
• 2 bricks cream cheese
• 3 c shredded mozzarella cheese
• 2 c shredded pepper jack cheese
• 1.5 c shredded parmesan cheese
• 1/2 c sour cream
• 1 jar artichoke hearts, drained
• 2 boxes frozen spinach

How to make Spicy Skillet Spinach Artichoke Dip

First, you will need to preheat your oven to 350° F.

The recipes calls for spinach and artichokes, obviously the name gives it away.  I like to use artichoke hearts in a jar and frozen spinach.  Saves a lot of time and money this way.

You will drain your artichoke hearts, run your knife through them to chop them up and they are good to go.

For the spinach, I defrost it in the microwave about 10 minutes and then ring out all the extra water.  We don’t want all that water in our dish.  To do this, grab your cheesecloth or a kitchen towel if you don’t have one, put all your spinach in it, and squeeze until all the water is out!

Next, heat up cast iron skillet on medium heat, add milk, garlic powder, onion powder, red pepper flakes, bring to boil.

Add in 2 cups mozzarella cheese, 2 cups pepper jack, 2 bricks cream cheese, 1 cup Parmesan cheese, and 1/2 sour cream. Cook until all cheeses are creamy and melted. About 10 minutes.

Now you can add in your spinach and artichoke hearts.  Mix around.

Remove your skillet from the heat and top with your leftover mozzarella and Parmesan cheeses.

Bake at 350 for 30 mins.

Then broil on high for 5 minutes.

Serve with some tortilla chips, a toasted french baguette, or veggies of your choice.

Enjoy!

This is a one pot dish, easier clean up  and when it’s done serve it up in the cast iron skillet. Looks beautiful that way.

Skillet Spinach Artichoke Dip Substitutions

If you do not like spicy food you can leave out the red pepper flakes.  You could also just use mozzarella cheese instead of pepper jack.  You would use 5 cups mozzarella along with the Parmesan cheese.

Other Appetizers you might like

• Healthy Homemade Sloppy Joes – Serve on mini buns or sweet potato slices for an appetizer.
• Easy Garlic Hummus
• Easy Stuffed Turkey Meatballs

Continue to Content

Yield: 12

Spicy Skillet Spinach Artichoke Dip

Print

A creamy and delicious mix of cheese made crispy in the cast iron skillet, with the perfect amount of spice!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 2 bricks cream cheese
• 3 cups mozzarella cheese, shredded (1 cup is for topping)
• 2 cups pepper jack cheese, shredded
• 1.5 cups Parmesan cheese, shredded (1/2 cup is for topping)
• 1/2 cups sour cream
• 1 jar artichoke hearts, 12 oz, drained and chopped
• 2 boxes frozen spinach, defrosted and drained of all water- see post for instructions of draining spinach

Instructions

1. Preheat oven to 350° F
2. Heat up cast iron skillet on medium heat, add milk, garlic powder, onion powder, red pepper flakes, bring to boil.
3. Add in 2 cups mozzarella cheese, 2 cups pepper jack, 2 bricks cream cheese, 1 cup Parmesan cheese, and 1/2 sour cream. Cook until all cheeses are creamy and melted. About 10 minutes.
4. Mix in spinach and artichoke hearts.
5. Remove from heat and top with the rest of the mozzarella and Parmesan cheese.
6. Bake at 350 for 30 mins. Then broil on high for 5 minutes. Serve with some tortilla chips, veggies or a toasted french baguette.
7. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Regency Wraps Natural Ultra Fine Cheesecloth 100% Cotton, For Basting Turkey and Poultry, Straining Soups and Sauces & Making Cheese 9 sq.ft.
• 
  Cast Iron Skillet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 361Total Fat: 29gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 700mgCarbohydrates: 6gNet Carbohydrates: 0gFiber: 0gSugar: 4gSugar Alcohols: 0gProtein: 21g

Nutrition is calculated with products I use, therefore it is not always accurate.

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