You may cook or bake everything directly in your cast iron pan (or any other oven-safe skillet). If you want the maximum amount of cheesiness, you can serve heated straight from the skillet.
I swear it’s worthwhile. However, perhaps avoid touching the heated handle.
Ingredients:
- 1 tablespoon olive oil
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- ½ teaspoon crushed red pepper flakes
- 1 (8-ounce) package cream cheese, cubed
- 1 cup sour cream
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded mozzarella cheese
Instructions:
Step No.01
In a 10-inch cast iron skillet, warm the olive oil over medium heat. Add onion and simmer for 2 to 3 minutes, stirring often, or until transparent.
Step No.02
Add garlic and stir for one minute or until fragrant.
Step No.03
Whisk in the wine, making sure to scrape up any browned pieces from the skillet’s bottom.
Step No.04
After the extra liquid has decreased and the spinach, artichokes, and red pepper flakes are warm, stir for approximately four minutes.
Step No.05
After about five minutes, stir in the sour cream and cream cheese until they are melted and well heated. Take off the heat.
Step No.06
Add Parmesan and season to taste with salt and pepper. Add some mozzarella.
Step No.07
Set oven temperature to high broil. Remove the oven rack that is six inches from the broiler.
Step No.08
Put the skillet in the broiler for three to five minutes, or until it is bubbling and golden brown.
Step No.09
Serve right away.
Full Recipes: https://damndelicious.net/2022/09/23/hot-spinach-and-artichoke-dip/