Cast-Iron Spinach & Artichoke Dip
Whip up this creamy Spinach and Artichoke Dip for an easy, crowd-pleasing appetiser that’s perfect for game day or a cosy night in.
Equipment
- 1 Cast-iron skillet
Ingredients
- Canola oil, for grill grates
- 220 g Cream cheese, at room temp
- ½ cup Sour cream
- 1 tsp Lemon zest plus 3 Tbsp lemon juice
- 1 large Clove garlic, grated
- 56 g Parmesan, grate (About ½ cup), divided
- Kosher salt and pepper
- 400 g Artichokes, drained and chopped
- 250 g Frozen leaf spinach, thaw and squeezed dry
- 1 small loaf Country bread, sliced
- 3 Tbsp Olive oil
Instructions
- Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.
- In bowl, combine cream cheese, sour cream, lemon zest and juice, garlic, ¼cup Parmesan and ½ tap each salt and pepper. Fold in artichokes and spinach. Transfer to 20 cm cast-iron skillet. Top with remaining ¼ cup Parmesan and cover with aluminium foil.
- Place skillet over indirect heat and cook, covered, 10 mins. Remove foil and rotate skillet, keeping over indirect heat; cook uncovered, until bubbling and golden brown, 18 to 20 mins. Remove from grill.
- Drizzle bread with olive oil and grill on direct heat, turning occasionally, until crisp, about 1 min. Serve with dip.
Notes
Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS