Spinach and Artichoke Dip on the Grill (Cast Iron + Ready in 20 Minutes)
May 12, 2023
super easy
This grilled spinach and artichoke dip is blended smooth in a food processor, poured into a cast iron skillet, topped with parmesan, and cooked on the grill until bubbling and golden at the edges. Served with thick slices of grilled bread that pick up just enough char to be perfect.
This is the appetizer that doesn’t have an ounce left every time. Make it and everyone askes for the recipe.
Why This Recipe Works
Spinach and artichoke dip is a recipe that everyone loves and most people only eat at restaurants. The reason people don’t make it at home is usually the amount of effort. The chopping, sautéing, oven time. This version makes it so easy.
Everything except the cream cheese and parmesan goes into a food processor first. Garlic, onion, frozen spinach, canned artichoke hearts, salt — blend until smooth. Add the cream cheese and parmesan and blend again until creamy. The entire prep is done in five minutes without any cooking, and you end up with a dip that’s silky and cohesive rather than chunky and watery, which is the most common problem with homemade spinach artichoke dip.
Then it goes into a cast iron skillet on a preheated grill. The cast iron gets ripping hot from below and the grill heat works on the parmesan top layer, turning it golden and slightly crispy at the edges while the dip underneath stays creamy and hot. It’s a different result from an oven version. The slight smokiness from the grill and the deeply browned edges make this taste more like something from a restaurant kitchen than a home oven.
The grilled bread is the final part. Thick slices toasted directly on the grates for two to three minutes per side until crispy with grill marks. The bread holds up to a thick, creamy dip in a way that chips and crackers don’t, and the char on the bread is an amazing flavor combination with the richness of the dip.
Key Ingredient Notes
Frozen spinach. 1 cup, used straight from frozen and blended in the food processor. The food processor breaks it down completely so you don’t need to thaw and squeeze out moisture the way you would with a stirred dip. The blending homogenizes the spinach into the dip rather than leaving wet, stringy pieces throughout. This is one of the key advantages of the food processor method.
Canned artichoke hearts. One can, drained and rinsed well. Rinse them thoroughly under cold water to remove the brine and any tin flavor before adding to the food processor. Artichoke hearts in water work best here. Marinated artichoke hearts add extra flavor but also add extra oil and herbs that can throw off the balance of the dip.
Garlic. Four cloves, raw and added directly to the food processor. They blend down completely and the grill heat mellows their sharpness as the dip cooks. Four cloves is the right amount for a dip this size.
Onion. Half an onion, finely chopped before going into the food processor. The chopping first helps it blend evenly rather than leaving any larger pieces.
Cream cheese. 8 oz, added to the food processor after the vegetables are already blended smooth. Room temperature cream cheese blends more easily and produces a smoother, more consistent dip.
Parmesan. 1 cup blended into the dip plus ½ cup reserved for the top. The parmesan inside the dip adds salt and a nutty depth. The parmesan on top is what develops the golden, slightly crispy crust under the grill heat. Grate both from a block rather than using pre-grated. Pre-grated parmesan has a drier, chalkier texture that doesn’t melt the same way.
Extra virgin olive oil. Used to grease the grates before the bread goes on. A light brush on the bread before grilling also helps it develop even color without burning.
Salt. 1 teaspoon in the dip. Taste after blending and adjust. The parmesan adds significant salt so start with 1 teaspoon and add more if needed after blending.
Bread. 6 to 8 pieces, cut in half or thirds before grilling. A sturdy bread like ciabatta, sourdough, or a French baguette holds up to the thick dip without falling apart. The bread goes directly on the grill grates after the dip is done.
Variations and Substitutions
Add more greens. Swap half the spinach for kale or add a handful of fresh basil to the food processor for a different flavor direction.
Spicy version. Add a pinch of red pepper flakes or a small amount of pickled jalapeño to the food processor before blending. The heat works well against the richness of the cream cheese.
Add mozzarella on top. Scatter a handful of fresh-grated mozzarella over the parmesan topping for a stretchier, cheesier top layer.
Swap the bread. Crackers, pita chips, or vegetable dippers like celery and bell pepper strips all work. The grilled bread is the best option but not the only one.
Add protein. Stir in crumbled cooked Italian sausage or chopped grilled chicken after blending for a heartier, more substantial dip.
Oven version. No grill? Pour the blended dip into the cast iron, top with parmesan, and bake at 375°F for 20 to 25 minutes until bubbling and golden. Toast the bread in a broiler or skillet.
How to Make Grilled Spinach and Artichoke Dip
- Preheat the grill to 350°F. Place the cast iron skillet on the grill while it preheats so it heats up with the grill.
- Blend the vegetables. In a food processor, combine the 4 garlic cloves, ½ finely chopped onion, 1 tsp salt, 1 cup frozen spinach, and 1 can drained and rinsed artichoke hearts. Blend until smooth.
- Add the cream cheese and parmesan. Add the 8 oz cream cheese and 1 cup parmesan to the food processor. Blend again until creamy and fully combined. Taste and adjust salt if needed.
- Fill the cast iron. Carefully pour the blended dip into the hot cast iron skillet. Spread it into an even layer. Sprinkle the reserved ½ cup parmesan evenly over the top.
- Cook with the lid closed. Close the grill lid and cook for 10 to 15 minutes until the dip is bubbling at the edges and the parmesan top is golden and slightly crispy. Don’t open the lid during cooking.
- Remove the dip. Using heavy oven mitts, carefully remove the cast iron from the grill and place it on a heat-safe surface or trivet.
- Grill the bread. Grease the grill grates with a light brush of olive oil. Place the 6 to 8 pieces of bread directly on the grill and toast for 2 to 3 minutes per side until crispy with light grill marks. Watch them closely as bread goes from golden to burnt quickly on a hot grill.
- Serve immediately. Arrange the grilled bread around the cast iron skillet and serve the dip straight from the pan while everything is still hot.
What to Serve With It
The grilled bread is what makes the recipe and it’s worth getting right. Ciabatta, sourdough, and French baguette are all excellent choices. Cut them thick enough that they hold together when loaded with dip. The grill marks add flavor that plain toasted bread doesn’t have.
For a full appetizer spread, this pairs well alongside the grilled pizza dip from this site. Two cast iron skillets on the same grill, one creamy and herb-forward, one tomato and cheese forward. It’s a combination that covers every preference.
Anna’s Tips
Preheat the cast iron on the grill. Putting the dip into a cold cast iron on a hot grill means uneven heating. Preheat the skillet while the grill warms up and the dip starts cooking the moment it hits the pan.
Rinse the artichokes well. Canned artichoke brine has a metallic, slightly sharp flavor. A thorough rinse under cold water before they go into the food processor makes a real difference in the finished dip.
Blend in stages. Blend the vegetables smooth first, then add the cream cheese and parmesan. Adding the cream cheese to unblended vegetables means you have to blend longer to get everything smooth, which can overwork the food processor.
Room temperature cream cheese. Cold cream cheese doesn’t blend smoothly and can leave small lumps in the dip. Let it sit on the counter for 20 minutes before blending.
Grate parmesan from a block. The difference between freshly grated block parmesan and the pre-grated kind is significant in a recipe where parmesan is doing a lot of work. Block parmesan melts into the dip and forms a proper crust on top.
Watch the bread. Grill bread goes from perfectly golden to burnt in about thirty seconds. Stay close and flip when you see the first grill marks developing, not when the bread looks fully done.
Heavy oven mitts are not optional. Cast iron on a grill is significantly hotter than cast iron out of a home oven. Use proper protection and have your trivet or heat-safe surface ready before you reach for the skillet.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes. Use about 2 cups of fresh spinach since it cooks down significantly. Wilt it briefly in a skillet first to remove excess moisture, then squeeze it out thoroughly before adding to the food processor. Excess water from fresh spinach can make the dip thin and watery.
Can I make this ahead of time? Yes. Blend the dip and store it in an airtight container in the refrigerator for up to 24 hours. When ready to cook, transfer to the cast iron and proceed as directed. The dip will be cold so add 3 to 5 minutes to the grill time.
Can I use marinated artichoke hearts instead of plain? You can, but the result will be different. Marinated artichokes are packed in oil and herbs that add additional flavors. If you use them, rinse well and reduce or omit the salt in the recipe since the marinade often contains salt.
How do I store leftovers? Store leftover dip in an airtight glass container in the refrigerator for up to 3 days. Reheat in the cast iron over low heat on the stovetop or in a 350°F oven for 10 minutes. Reheat the bread in a toaster or oven.
Can I make this in the oven? Yes. Bake at 375°F for 20 to 25 minutes until bubbling and golden. Toast the bread in a broiler or skillet. You lose the smoky grill quality but the dip is equally rich and creamy.
My dip came out watery. What happened? This usually happens if the artichoke hearts weren’t rinsed and drained well enough, or if fresh spinach was used without squeezing out the moisture. With frozen spinach blended in the food processor this is rarely an issue, but make sure the can of artichokes is drained thoroughly before processing.
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Spinach and Artichoke Dip On the Grill
Ingredients
- extra virgin olive oil
- 4 cloves garlic
- 1/2 onion finely chopped
- 1 tsp. salt
- 1 cup frozen spinach
- 1 can artichoke hearts drained and rinsed
- 1 cup parmesan
- 8 oz cream cheese
- 6-8 pieces of bread cut in half or thirds
- 1/2 cup parmesan sprinkled on top
Instructions
- In a food processor combine 4 cloves garlic, 1/2 onion finely chopped, 1 tsp. salt, 1 cup frozen spinach and 1 can artichoke hearts drained and rinsed.
- Add in 1 cup parmesan and 8 oz cream cheese and blend until creamy,
- Heat a cast iron skillet on a grill heated to 350.
- Pour the dip into a cast iron and sprinkle the 1/2 cup parmesan sprinkled on top. Close the lid and cook about 10-15 minutes until the dip is bubbling and edges are brown. Remove and grease the grates.
- Close the lid and cook about 10-15 minutes until the dip is bubbling and edges are brown.
- Remove and grease the grates.
- Place the 6-8 pieces of bread cut in half or thirds on the grill and toast 2-3 minutes each side until crispy with light grill marks on the bread.
- Serve immediately
Notes
Nutrition
Reviews
Ingredients:
Adjust Servings
| 4 cloves garlic | |
| 1/2 onion finely chopped | |
| 1 tsp. salt | |
| 1 cup frozen spinach | |
| 1 can artichoke hearts drained and rinsed | |
| 1 cup parmesan | |
| 1 block cream cheese | |
| 6-8pieces of bread cut in half or thirds | |
| olive oilto grease grates. | |
| 1/2 cup parmesan sprinkled on top |
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