Cast Iron Skillet Spinach Artichoke Dip

 

Preheat oven to 375 degrees F. In a cast iron skillet heat olive oil over medium heat and cook spinach until wilted. 

Remove from skillet and cut up on cutting board. Return back to skillet and add cream cheese, sour cream, mozzerella, 1/2 cup gouda, 1/2 cup parmesan, salt pepper, and artichoke hearts. Mix and stir until cheeses are melted. Add garlic and stir to incorporate. Smooth top and add 1/2 cup gouda, 1/2 cup parmesan and a 1/2 tsp of Lauren's Hidy Hidy Spice on top and place in oven.

Cook for 20 min until bubbly. 

Turn oven on broil and place skillet under broiler for 2-4 min until the dip starts to brown. 

Garnish with parsley and fresh ground pepper. 

INGREDIENTS:

1 TBS olive oil

8 oz fresh spinach 

8 oz cream cheese

1 cup sour cream

1 cup Mozzerella 

1 cup Gouda, divided

1 cup parmesan, divided

1 tsp salt

1 tsp black pepper

1 cup artichoke hearts

2 tsp garlic, diced

1/2 tsp Hidy Hidy spice (see recipe below)

GARNISH: 

Parsley

Fresh ground pepper

Preheat oven to 375 degrees F. In a cast iron skillet heat olive oil over medium heat and cook spinach until wilted. Remove from skillet and cut up on cutting board. Return back to skillet and add cream cheese, sour cream, mozzerella, 1/2 cup gouda, 1/2 cup parmesan, salt pepper, and artichoke hearts. Mix and stir until cheeses are melted. Add garlic and stir to incorporate. Smooth top and add 1/2 cup gouda, 1/2 cup parmesan and a 1/2 tsp of Lauren's Hidy Hidy Spice on top and place in oven cook for 20 min until bubbly. Turn oven on broil and place skillet under broiler for 2-4 min until the dip starts to brown. Garnish with parsley and fresh ground pepper. 

LAUREN'S HIDY HIDY SPICE:

1/2 cup salt

4 TBS paprika

1 tsp cayenne

1 TBS garlic powder

1 TBS onion powder

1 tsp black powder

1 TBS dried dill

2 TBS brown sugar

1 TBS chili powder

Mix ingredients in a bowl and store in air tight container.