Cast Iron Spinach Artichoke Dip
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 pound (12 ounces) frozen spinach, thawed and squeezed dry.
- • 2 cans artichoke hearts, drained and chopped
- • 1 small onion, chopped
- • 2 cloves garlic, minced
- • 1 cup mayonnaise
- • 1 block cream cheese, room temperature
- • 1 cup shredded Parmesan, plus 2 tablespoons for topping
- • 1 teaspoon crushed red pepper
- • Juice of half a lemon
- • ¼ cup fresh parsley, chopped
- • 10 to 12 Callie’s Buttermilk Biscuits
- • 3 tablespoons breadcrumbs
The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River last summer. We're still thinking about it a year later! On our expedition, we visited Shepp Ranch. Their food was fabulous. In fact, this is where I met this unforgettable dip. It sang to our Southern roots and was quickly added to my inspiration list of dishes to recreate when we returned home.
Further inspiration came when Amy and I visited Tastemade this summer. Tastemade is an entertainment company that brings cultures together through their taste buds. They capture videos of unique dishes, authentic tools, and exciting experiences from over 200 countries. We had such a great time touring their amazing headquarters. I think Amy and I can agree that our favorite part was seeing all of their different sets. Have you seen their tiny kitchen? It's quite possibly the cutest thing we've ever seen!
Tastemade created a mouthwatering video of a gooey cheesy dip in the center of pull apart bread and it sparked the idea for me to the add our buttermilk biscuits to my version of cast iron spinach artichoke dip.
This spinach artichoke dip is perfect for entertaining and since football season is officially here, I wanted to share it with y'all. Enjoy!
Instructions
- Preheat oven to 375.
- Using a stand mixer or handheld mixer add the cream cheese and beat until smooth; scraping down the sides. You can also mix by hand.
- Add in the spinach, artichokes, onion, garlic, mayonnaise, parmesan, crushed red pepper, lemon juice and parsley. Mix until just combined.
- Using a 10 or 12-inch cast iron skillet, place the dip in the middle of the skillet.
- Place the biscuits all around the edges of the dip. Top with remaining 2 tablespoons parmesan and ¼ cup breadcrumbs.
- Bake for 30 minutes covered with foil. Remove the foil the last 10 minutes. Cook until biscuits are golden brown and the dip is bubbling.
- Remove from oven and let sit for 10 minutes.
- Serve and Enjoy!