This Spinach and Artichoke Dip with Goat Cheese on a cast iron skillet is a mouthwatering dip that will disappear the moment you place it on the table!! It’s a healthier version to the classic dip and it adds extra creaminess from the goat cheese. Make sure to have plenty of crostinis or chips to dig in while it’s still warm:).
There’s nothing wrong with the classic dip so if that’s what you like, don’t change it up. I have a deep love for feta cheese, goat cheese and other Mediterranean type cheeses since I grew up in the Mediterranean. So I often like to put my own twist on certain recipes. Hope you like this version of the spinach and artichoke dip:).
Ingredients
Let’s get right to it. These are the ingredients I used to make my spinach and artichoke dip with goat cheese. As the title says, you can already guess 3 of the ingredients lol.
- Goat Cheese – 1 package of about 10 ounces.
- Spinach – I love using baby spinach that comes already triple washed, it saves so much time. I used at minimum 4 cups of spinach. Don’t be afraid to add more, it wilts fast and volume goes down.
- Artichokes – I use about 16 ozs of artichokes in oil.
- Garlic – in this case I used 1 clove of elephant garlic which equals about 5 cloves of regular garlic. Adjust this to your taste. And if you want to enhance the taste maybe use garlic salt too.
- Mozzarella cheese – I used ¾ cup mozzarella cheese to add some pulling effect to the cheese and gooey texture to the dip.
- Parmesan cheese – my kids add parmesan to most dishes they eat, so let’s add it to this dip too. But in seriousness, it really works well with the goat cheese and mozzarella.
- Sea salt – add this to taste at the end. Keep in mind that goat cheese, mozzarella cheese and parmesan already have some salt so start low and add more as needed.
- Black pepper – add to taste, I highly recommend you freshly grate peppercorn.
Optional extra ingredients – you can add some spice to this dip by adding crushed red pepper or a green chili, sliced really thin.
How Do You Make This Dip in Cast Iron Skillet?
What I love about making this dip in cast iron skillet is that the skillet is also the serving platter. No need to dirty extra dishes:). Plus there’s something about heat and the way it cooks cheese in a cast iron skillet that is unparalleled to any other method.
- Chop artichokes and start sauteing them in medium heat with minced or finely grated garlic. I love to preheat the cast iron few minutes before hand. Add olive oil if artichokes were not preserved in oil. If artichokes were in oil, no need to add oil since they’re already soaked in it.
- I add the goat cheese in the middle of the skillet and add all the prewashed baby spinach around it. If skillet is full, wait until some spinach wilts and add more. While 4 cups of spinach sounds a lot, once it wilts it’s not enough. Once in a while I tend to add an extra fistful or two of spinach in addition to the 4 cups.
- Use a wooden spoon to mix the goat cheese and spinach with the artichokes slowly. Once all the spinach is wilted and goat cheese has melted, add mozzarella, parmesan and some salt and pepper. Mix until all the cheeses are incorporated. Lower heat to simmer.
- Taste so you can adjust for salt or pepper if needed. Serve warm with crostini, pita bread, chips of your choice. Enjoy:)
Pro-Tip: Use triple or quadruple washed baby spinach (if it’s available to you), it’ll save you so much time in making this dip!!
Spinach and Artichoke Dip with Goat Cheese
Equipment
Ingredients
- 6 garlic cloves or 1 elephant garlic clove like in my picture
- 16 ozs artichokes I use artichokes in oil
- 10.5 ozs goat cheese
- 4 cups baby spinach already pre-washed
- ⅔ cup mozzarella shredded
- ½ cup parmesan shredded or grated
- 0.5 tsp sea salt
- 0.25 tsp black pepper I prefer using freshly ground black pepper
Instructions
- Remove artichokes from oil, drain a little and chop them in bite size pieces. Mince or finely slice garlic.
- Place cast iron skillet in medium heat. Wait few minutes then add the chopped artichokes and garlic. Saute slowly for few minutes while you stir with a wooden spoon occasionally. Please note that if your artichokes were not soaked in oil, then you do need to add some olive oil or butter according to your taste to the skillet. The artichokes I used were preserved in oil, so there's no need to add extra oil.
- Once artichokes have softened from sauteing, add goat cheese in the middle of the skillet and add the spinach slowly around the cheese. As goat cheese softened and spinach wilts start mixing the ingredients together.
- Add mozzarella cheese and parmesan cheese, mix and then add salt and pepper. Lower heat to simmer and let the ingredients mix and the dip become gooey.
- Serve with toasted baguette slices, crostini, pita bread, chips etc! Dig in and Enjoy:))
Notes
- Serving size is a bit subjective. If you are serving this dip before dinner, then you can have anywhere from 4-6 full servings. But sometimes my husband and I can have the whole thing in between ourselves and not have dinner afterwards.
- This dip allows you to be flexible, you can add more spinach and more shredded cheese than recipe quantities state.
- Taste for salt before adding more, all 3 cheeses used have some salt already so go slow with salt.
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin one of the pictures from this article to your boards in Pinterest. It makes it easier to find the recipe in the future:).
Thank you for reading my blog! It means a lot to me and my family. If you have any questions, please don’t hesitate to comment or let me know how you dip came out.
Other Dip Recipes
If you like to entertain like me, chances are you like to serve a lot of dips and finger foods in your get togethers. Here are some more recipes for you to check out:
- Red Pepper Dip with Feta Cheese
- Cilantro and Garlic Yogurt Dip
- Mediterranean Green Goddess Dip
- Tuna Tarragon Dip
- Whipped Cottage Cheese Dip
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