Description
This creamy Spinach Artichoke Dip is a perfect party appetizer that combines tender cauliflower, fresh spinach, and savory artichoke hearts with a cheesy, tangy yogurt base. Baked to bubbly perfection in a cast iron skillet, it’s ideal for serving warm alongside toasted baguette slices.
Ingredients
Vegetables & Herbs
- 3 cups small cauliflower florets, ¾-inch pieces
- 2 garlic cloves
- 5 ounces fresh spinach
- 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- Chopped parsley for garnish, optional
Dairy & Oils
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil, plus more for brushing
- ¾ cup white cheddar cheese
Pantry Items
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- Pinches of red pepper flakes
- Toasted baguette, for serving
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 450°F (232°C). Lightly brush an 8-inch cast iron skillet with olive oil to prevent sticking and help create a crispy edge during baking.
- Cook Cauliflower and Garlic: Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves and boil until the cauliflower is fork tender, approximately 8 minutes. Use a slotted spoon to transfer cauliflower and garlic to a blender, reserving the cooking water.
- Blanch and Cool Spinach: Keep a bowl of ice water nearby. Add the spinach to the boiling salted water briefly just until it wilts, then immediately transfer it to the ice water to stop cooking and keep the vibrant color. Drain thoroughly and squeeze out excess moisture. Coarsely chop the spinach and place it in a large mixing bowl along with the chopped artichoke hearts and scallions.
- Make the Creamy Base: Once the cauliflower and garlic in the blender have cooled somewhat, add the whole milk Greek yogurt, extra-virgin olive oil, Dijon mustard, and sea salt. Blend until the mixture is smooth and creamy.
- Combine Dip Ingredients: Pour the creamy cauliflower mixture into the bowl with the spinach, artichokes, and scallions. Stir everything well to combine evenly.
- Assemble and Bake: Spread the spinach mixture evenly into the prepared cast iron skillet. Sprinkle the white cheddar cheese over the top and add pinches of red pepper flakes. Bake in the preheated oven for 15 to 18 minutes, or until the cheese is golden brown and bubbling.
- Garnish and Serve: Remove from oven and if desired, garnish with chopped parsley for freshness and color. Serve warm alongside toasted baguette slices for dipping.
Notes
- Be careful when handling the hot cast iron skillet after baking—the handle will be very hot.
- Ensure to squeeze out as much water as possible from the spinach to prevent a watery dip.
- If you prefer a smoother texture, blend the spinach and artichokes along with the cauliflower mixture.
- To make this dip ahead of time, prepare the mixture up to assembling in the skillet and refrigerate until ready to bake.
- The red pepper flakes add a gentle heat but can be omitted or adjusted to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American