This Spinach Artichoke Dip recipe is the one recipe everyone looks forward to. Whether it be for the holidays, game day, or a Saturday! I also have a Crockpot Fiesta Spinach Dip that you will love!
Skillet Spinach Artichoke Dip
By far my favorite way to prepare this classic dip is in a cast-iron skillet. Not only does the cheese melt perfectly but it is the perfect way to add fresh bread. And who doesn’t love to dip freshly baked bread into the perfect Spinach Artichoke Dip? I have made this recipe quite a few times. I mean, #da. Once you introduce a cheesy gooey fabulous recipe like this into your life, how can you not indulge in it as often as possible?
It is a carb-lovers dream. Warm buttery cheesy bread over a rich and decadent spinach dip?
Sign. Me. Up.
I was (am) so enamored with it that I took picture after picture after picture. That slightly browned parmesan cheese nestled in a hot skillet of ooey-gooey deliciousness was enough to make my mouth water. Most of us are pretty familiar with spinach & artichoke dips, but this one… is the BEST.
What makes it the best?
Skillet.
Rich ingredients.
Covered in warm fresh baked bread.
Hot.
Fresh.
Baked.
Bread.
Covered in butter and cheese.
I die.
Not really, but I am in a little food coma.
I just can’t even. No words. Which is sucky since I am required by Food Blog Law to write all the words.
Please don’t turn me in.
I will feed you full of cheesy ooey gooey melty luxurious fabulousness.
Or just send you the recipe.
I can’t be trusted.
Tips, Tricks, & Variations:
Can this spinach and artichoke dip recipe be made in a crockpot? Yes! Simply combine all ingredients except the bread in a large bowl and then transfer to your crockpot. Heat for 2-3 hours on low, stirring occasionally. The bread will still need to be made in the oven, but you can thaw the bread and then simply bake for 15 minutes at 350°F before you serve. We love popping this spinach and artichoke dip in the slow cooker before church and coming home to a delicious snack!
Want to recreate Applebee’s Spinach and Artichoke Dip? Add 2 cups of mozzarella to the ingredients! Add in when you add the other cheeses.
Fun variations: Try adding 1/3 cup of finely chopped onion. For an extra special kick, prepare a package (usually about 1 pound) of bacon until very crispy and crumble into small pieces. Stir half into the mixture and sprinkle the rest on top after the spinach artichoke dip is done baking. If you love heat, finely dice jalapeno and add to the mixture before baking.
Can you reheat Spinach Artichoke Dip? To reheat the dip, I recommend adding leftovers to a skillet and heating for about 15 minutes in the oven at 350°F. Cooking time will depend on how much you have leftover, so just keep an eye on it.
Can you double this recipe? You bet! Just make sure you have a big enough skillet. When I double it I often do NOT double the number of artichokes, but that is just a personal preference.
Holiday Season? I also have a Spinach Dip Pull Apart Christmas Tree you will love!
I think you are going to LOVE this homemade spinach and artichoke dip recipe with cheesy bread rolls! I know we do. <3
Spinach Artichoke Bread
Ingredients
- 12 frozen dinner rolls, thawed, instructions below
- 1 block (8 ounces) cream cheese softened
- 1 carton (8 ounces) sour cream
- ¼ cup milk, or heavy cream
- 6 ounces shredded parmesan cheese, divided
- 4 ounces shredded asiago cheese
- 14 ounces can artichoke hearts drained and finely chopped
- 3 cups finely chopped fresh baby spinach
- 2 cloves garlic, minced
- 1 tablespoon butter, melted
Instructions
- Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
- Let rise for 1 to 1½ hours or until nearly double in size.
- Preheat oven to 350°F.
- In a stand mixer (or using a hand-held mixer) beat cream cheese on medium-high speed until smooth.
- Add sour cream and milk; beat until combined. Remove bowl from mixer.
- Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese by hand.
- Stir in finely chopped artichokes, finely chopped spinach, and garlic.
- Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
- Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
- Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). (Be careful to not deflate rolls as you transfer to skillet)
- Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
- Remove from oven and sprinkle remaining 2 ounces of parmesan cheese over bread and lightly brush roll tops with melted butter.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Also what kind of frozen rolls??? There are a bunch
This looks delicious! Can this be made in the oven?
This is the second time I made this dip. So great. But not sure if the grocery store in this area carries Asiago.
Does anyone know if you can substitute pepper jack cheese? What other cheese will do?