Creamy Spinach & Artichoke Dip Skillet

Creamy, cheesy, garlicky, and packed with tender spinach and tangy artichokes, this skillet turns classic spinach-artichoke dip into a satisfying low-carb meal. The butter beans are swapped for cauliflower and mushrooms, keeping the creamy comfort without the heavy carb load.

Why You'll Love It

• Rich, creamy spinach-artichoke flavor
• Golden, bubbly cheese on top
• One-skillet and beginner-friendly
• Packed with vegetables and satisfying protein
• Perfect as a dinner, appetizer, or party dish

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Nutrition (per serving)

• Calories: 240
• Protein: 12g
• Carbohydrates: 10g
• Fat: 18g

Ingredients

• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups fresh baby spinach
• 1 cup chopped artichoke hearts, drained
• 2 cups small cauliflower florets
• 4 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/3 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large oven-safe skillet over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the cauliflower and cook for 4–5 minutes, stirring frequently, until slightly tender but still firm.
4. Add the spinach and cook for 1–2 minutes, just until wilted.
5. Stir in the chopped artichoke hearts, cream cheese, Greek yogurt, Parmesan, black pepper, salt, Italian seasoning, and red pepper flakes. Stir until the cream cheese melts and everything becomes creamy and well combined.
6. Sprinkle the mozzarella evenly over the top. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 8–10 minutes, until hot and bubbling.
7. For a more golden top, switch to broil for 1–2 minutes, watching closely so the cheese doesn't burn.
8. Remove from the oven, sprinkle with fresh parsley, and let rest for 3–5 minutes before serving.

Ingredient Spotlight

• Spinach: provides fiber and a variety of vitamins and minerals.
• Artichoke hearts: add savory flavor and fiber while keeping the dish vegetable-forward.
• Greek yogurt: adds protein and creaminess while helping create a lighter alternative to using only cream-based ingredients.

Easy Swaps

• Replace mushrooms with diced zucchini or broccoli.
• Use Monterey Jack or cheddar instead of mozzarella.
• Add shredded cooked chicken for a higher-protein meal.
• Use frozen spinach instead of fresh; thaw completely and squeeze out excess water first.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat until warmed through. For best texture, add a small splash of milk or cream when reheating if the sauce has thickened.

Serving Ideas

• Serve with cucumber slices, bell pepper strips, celery sticks, or low-carb crackers for dipping. You can also spoon it over grilled chicken or roasted vegetables for a more filling meal.

Recipe FAQs

Can I make this ahead of time?
Yes! You can prep the ingredients a day in advance and store them in an airtight container in the refrigerator before baking.

What can I substitute for the main ingredient?
Feel free to swap in your favorite lean protein or low-carb vegetable based on what you have on hand.

Why did my dish turn out differently than expected?
Make sure your oven is fully preheated and you follow the ingredient quantities closely for best results.