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Skillet Spinach Artichoke Dip


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  • 1/2 bechamel
  • 1/2 cups gruyere cheese
  • 1/4 cups shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoons unsalted butter
  • 1 pinches salt
  • 2 cups spinach
  • 6 1/2 ounces artichoke hearts
  • 1/4 cups shredded mozzarella cheese



Step 1

In a saucepan heat 1/2 of my Bechamel Sauce until heated through, but not boiling. I heat this 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.
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.
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.
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. Watch it closely as the broiler makes quick work of this and it will burn to a crisp if you aren't careful. When the cheese is melted and browned to your liking, remove from the oven and serve with your choice of dippers


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