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Spinach and artichoke dip in a cast iron skillet with toasted bread to the left and a chunk of parmesan.
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Spinach and Artichoke Dip On the Grill

Spinach and artichoke dip blended smooth in a food processor with garlic, onion, frozen spinach, artichoke hearts, cream cheese, and parmesan, then cooked in a cast iron skillet on a 350°F grill for 10 to 15 minutes until bubbling and golden on top. Served with thick bread toasted directly on the grill grates. The food processor method makes it faster and smoother than any stovetop version.
Prep Time10 minutes
Course: Appetizer, dinner, Main Course, Side Dish, Snack
Cuisine: American, Italian, Mediterranean
Keyword: creamy, grilled, party food, quick
Calories: 195kcal

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

Preheat the cast iron on the grill while the grill warms up.
Rinse artichokes thoroughly before adding to the food processor. Brine makes the dip taste metallic.
Blend in stages for the smoothest result: vegetables first, then cream cheese and parmesan.
Room temperature cream cheese blends without lumps. Let it sit out 20 minutes first.
Grate parmesan from a block for proper melting and browning on top.
Keep the lid closed during the full cook time.
Heavy oven mitts required. Cast iron on a grill is extremely hot.
Oven version: 375°F for 20 to 25 minutes.
Make ahead: Blend, refrigerate up to 24 hours, cook when ready.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 7g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 490mg | Potassium: 210mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1850IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 1mg