This Amazing Cast Iron Artichoke Dip is another favorite in our house! It is gooey and cheesy and so delicious. Great for game day or any day. Serve with your favorite breads, veggies, and chips!
Tools for Amazing Cast Iron Artichoke Dip:
Cast Iron Skillet: I use a 10″ cast iron skillet for this recipe. Cast iron retains heat very well, so the dip will stay warm and gooey longer. Be sure your pan is seasoned and ready to go. Seasoning prevents food from sticking and helps keep the pan from rusting.
Cheese Grater: I prefer to use freshly shredded mozzarella for this dip. A sturdy box grater is easy to use and can sit right on your cutting board for shredding and grating.
Garlic Press: A garlic press is a handy tool for making perfectly minced garlic. I don’t like peeling garlic, so I love the ones that you can put your unpeeled garlic directly into, like this one. You can also use the flat side of a knife blade to crush your garlic, but take care not to cut yourself. Another alternative is to buy jarred minced garlic.
Ingredients:
Artichoke Hearts: The recipe uses canned unmarinated artichoke hearts. Drain and give them a coarse chop before mixing into the dip. If you wish, you can substitute with marinated artichoke hearts for a different flavor profile.
Cream Cheese: This recipe uses a brick of softened cream cheese. I use the full fat cream cheese, as it makes a creamier dip. You can soften it by letting it sit at room temperature for about an hour. If you are in a time crunch, you can also soften in the microwave. Place opened cream cheese on a microwave-safe plate or dish. Microwave on 50% power for 10 seconds. Flip cream cheese over and microwave an additional 5 seconds. Flip again and repeat this process 5 seconds at a time until soft. My microwave usually does the trick in a total of about 20 seconds.
Mozzarella Cheese: I recommend shredding mozzarella for this recipe, rather than using pre-shredded cheese. It melts so much better! Pre-shredded cheese is coated with an anti-caking agent to keep it from sticking together, and this affects the smoothness of the melting.
Parmesan Cheese: I also recommend grating your own parmesan for the recipe. You can use canned pre-grated parmesan, but as with mozzarella it may contain additional ingredients that affect texture.
Sour Cream: As with the cream cheese, I recommend using full fat sour cream for a smooth and creamy dip.
Garlic: I prefer to mince my own fresh garlic for depth of flavor. You can also use 1 teaspoon jarred minced garlic, or 1/4 teaspoon dried garlic powder. If you love garlic like us, you can double the amount for more garlicky flavor!
Parsley: I use dried parsley in the recipe unless I have fresh parsley available in my herb garden. You can always substitute with fresh parsley instead, or omit the parsley if you prefer.
Kosher Salt: Kosher salt is not as processed or salty-tasting as regular table salt. I don’t recommend substituting with regular table salt, but if you do, be sure to half the amount you use to prevent your dip from tasting too salty.
Black Pepper: Fresh cracked black pepper is always my first choice. We use our pepper grinder all the time. If you don’t have one, you can also purchase peppercorns in a pre-filled grinder. You can use store-bought cracked black pepper if you choose not to crack your own.
Butter: I use unsalted butter to grease the skillet. If all you have is salted butter, consider reducing the salt in the recipe since you will be adding salt with the butter.
Amazing Cast Iron Artichoke Dip
Course: All Recipes, Amazing AppetizersCuisine: AmericanDifficulty: Easy8
servings10
minutes20
minutesThis amazing cast iron artichoke dip is gooey and cheesy, and it goes great with your favorite breads, chips, and veggies.
Ingredients
1 14 oz can artichoke hearts, drained and coarsely chopped
1 8 oz brick cream cheese, softened
1 3/4 cups mozzarella cheese, divided
1/2 cup parmesan cheese, grated
1 cup sour cream
1 clove garlic, minced
1 tsp dried parsley
1/2 tsp kosher salt
1/4 tsp cracked black pepper
unsalted butter, softened
Directions
- Preheat oven to 375° F. Coat inside of 10″ cast iron skillet with unsalted butter.
- In large mixing bowl, combine cream cheese, 3/4 cup mozzarella cheese, parmesan cheese, sour cream, garlic, parsley, kosher salt, and black pepper. Mix well.
- Stir in artichoke hearts.
- Spread mix evenly in cast iron skillet. Top with remaining cup shredded mozzarella cheese.
- Bake 20 minutes or until melted and bubbly. Switch oven to broil and cook approximately 2 minutes until cheese starts to brown.
- Serve immediately with your favorite bread, chips, and veggies.
Notes
- Use full fat cream cheese and sour cream for the creamiest texture.
- Shred your own mozzarella and grate your own parmesan for the best melting and texture.
- The minced garlic clove can be substituted with 1 tsp jarred minced garlic or 1/4 tsp dried garlic powder. If you love garlic, try doubling the garlic for a more garlicky dip flavor.
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