Skillet Spinach Artichoke Dip

My recipe explorations are most often the result of a sudden, random craving. This week, I was reminded of a memorable artichoke dip that a friend had served at a party, many years ago. While replicating flavors from memory can be tricky, the process of experimenting in the kitchen is always fun. Because we had some beautiful chilis ready to pick in the garden, I added a delightful spicy kick to this comforting classic. Creamy, without being greasy, thanks to the addition of Greek yogurt, this satisfying dip is full of fresh flavors. Assembled, baked, and served in a cast iron skillet, this is a perfect dish for effortless summer entertaining.

Ingredients:

1 tablespoon olive oil

½ a yellow onion, diced

2 to 3 cloves garlic minced

1 to 2 fresh jalapeños, finely diced (optional, see notes)

Salt and fresh ground black pepper

4 cups fresh spinach, roughly chopped

12 to 14 ounces marinated artichoke hearts, drained and chopped (see notes)

8 ounces cream cheese, softened

½ cup plain whole milk Greek yogurt

2 tablespoons fresh chives, chopped

2 tablespoons fresh parsley, chopped

Pinch crushed red pepper flakes

1 cup mozzarella or white cheddar, grated (divided)

½ cup parmesan cheese, grated (divided)

Pinch paprika

Directions:

Preheat oven to 375 degrees. Heat a 10-inch cast iron skillet over medium heat then add the olive oil. Add onion and sauté until beginning to soften, about 5 to 8 minutes. Next, add the garlic, jalapeño, a pinch of salt, and black pepper to taste. Continue cooking until fragrant, about another minute.

Next, add the spinach and toss to coat in the oil. Cover and allow spinach to wilt for a few minutes. If pan seems dry, add a splash of water and scrape up any browned bits from the bottom of pan. Add the artichoke hearts and stir to combine.

Take pan off heat, then stir in the cream cheese. Use a rubber spatula or wooden spoon to incorporate the cream cheese into the vegetables evenly. Next, stir in the yogurt, chives, parsley, and crushed pepper flakes. Add half of the mozzarella, and half of the parmesan, stirring until fully mixed. Taste and adjust seasoning, adding more salt or pepper as needed. Use a spatula to spread the mixture evenly across the pan. Finally, top with the remaining cheese, and sprinkle top with a pinch of paprika, then place on the middle rack of heated oven. Bake until golden and bubbly, about 25 minutes. Remove from oven and allow to cool for 5 to 10 minutes before serving.

Notes:

If using, you can adjust the heat by removing the seeds from the jalapeños before dicing. Or experiment with different chilis. For a milder flavor try using Anaheim peppers, or for a spicier version try using serrano peppers.

Marinated artichoke hearts are usually packed in oil and are sold in either 12-ounce jars or 14-ounce cans. Either will work for this recipe. If you can only find artichoke hearts that are "brined" and packed in water, add another splash of olive oil when you add them to the pan.

You can substitute other greens you might have in your garden, such as kale, chard, or arugula. Experiment with other herbs. Fresh thyme or oregano would be lovely. The mozzarella can be substituted with any other favorite melting cheese, such as white cheddar, pepper jack, or even gruyere.

This fantastic appetizer is sure to be a hit with party guests. Serve hot with an assortment of crackers, tortilla chips, crusty bread, or crisp vegetable sticks. Enjoy!