Cast Iron Spinach Artichoke Dip Recipe
This cozy, high-protein spinach and artichoke dip is baked right in your cast iron Dutch oven for the ultimate game day appetizer. Creamy, cheesy, and secretly lightened up with cottage cheese and Greek yogurt—it’s a crowd favorite that stays hot and melty for hours.
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SERVINGS: 12
Ingredients
- 2 tbsp olive oil or grass-fed butter
- 6 cloves garlic minced
- 20 oz fresh spinach or 2 boxes frozen, thawed & squeezed dry
- 28 oz artichoke hearts drained and chopped
- 2 cups cottage cheese blended until smooth
- 1 cup Greek yogurt
- 8 oz cream cheese softened
- 3 cups shredded mozzarella divided
- 1 cup grated parmesan
- 1 tsp salt
- ½ tsp black pepper
- Pinch of red pepper flakes optional
Instructions
Enable step-by-step mode- In your Dutch oven, heat olive oil over medium. Add garlic and sauté 1–2 minutes. Stir in spinach until wilted, then add artichokes. Remove from heat.
- In a large bowl, combine blended cottage cheese, Greek yogurt, cream cheese, 2 ½ cups mozzarella, parmesan, salt, and pepper.
- Fold in the spinach-artichoke mixture. Spread evenly in your Dutch oven.
- Sprinkle with the remaining ½ cup mozzarella.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Serve warm with bread, pita chips, or veggies.