This easy one-skillet goat cheese spinach artichoke dip with leeks is made with fresh ingredients, four kinds of cheese including cream cheese, goat cheese, parmesan cheese, and mozzarella, and takes only 20-minutes. Naturally vegetarian and gluten-free.
Spinach artichoke dip = heaven.
If I haven’t mentioned this before I kind of loathe cold weather. That’s right LOATHE. Intense, I know, but true.
Every winter I find myself daydreaming and longing for a place to call home where the temperatures don’t fall below 50 degrees all winter long. Better yet 70 degrees! And I wonder what the heck I’m still doing here in Kansas.
It’s not just the cold though. It’s snow/ice (mainly the driving in said snow/ice) and most of all the lack of sunshine. My body craves warmth and vitamin D. There’s not much that feels better than soaking up sweet rays of sunshine.
Of course, there are still sunny days to enjoy even in the winter. The problem is it’s too damn cold to relish them. You can’t exactly go outside and bathe in the golden rays bare-armed and legged when it’s no more than 40 degrees out. I mean you could…BUT….it ain’t happenin’.
Although it may be cold and dreary outside, it doesn’t have to be that way inside. Thus winter is a time to turn up the heat, cuddle under a blanket, and eat warm and inviting comfort foods.
Spinach artichoke dip is one of those foods. It’s just what the doctor ordered if you suffer from the wintertime blues. It’s gooey, warm, and seductive. I guarantee that you won’t be able to stop after just one bite….or two….or ten.
This fresh spinach artichoke will not only warm your mouth, but any coldness in your heart. I know that’s a tall claim, but trust me. IT WILL!!!
I’m not opposed to a traditional spinach artichoke dip, but I can’t help but kick it up a notch. It’s in my blood. If you need a dish to share at an upcoming holiday gathering or future event, this dip will surely impress.
I’ve incorporated four kinds of cheese in this dip, because the more cheese the merrier. Plus it makes for supreme gooey yumminess. It’s got your standard cheeses like cream cheese and parmesan plus mozzarella and a good amount of goat cheese.
Then there’s the spinach and artichokes, of course, leeks for a subtle oniony flavor and plenty of garlic. Like I said before, this dip is HEAVEN. I can almost hear the angels singing with each and every bite.
So what do you need to make this dip? ( + substitutions)
- Butter: For sautéeing the veggies.
- Spinach: This recipe calls for fresh spinach. You could, however, use frozen spinach. If you choose to do so, you should use 1/2 cup, thawed and drained.
- Canned artichoke hearts: Make sure they are not the marinated variety.
- Leeks: Click here for instructions to dice leeks.
- Lemon juice: To bring out all the flavors!
- Salt & pepper
- Sour cream
- Cream cheese: Because it’s creamy. 😜
- Goat cheese: It’s creamy and tangy and the BEST cheese.
- Parmesan cheese: It will be incorporated into the dip and also top the dip.
- Mozzarella cheese: To top off the dip. Since the recipe only calls for a small amount, if you don’t feel like messing with it, simply leave it out or replace it with more parmesan.
How do you make fresh spinach artichoke dip with goat cheese and leeks? ( + tips)
Begin by setting your broiler to high heat. Melt the butter in a medium large cast-iron skillet (10-12 inches). Add the spinach, artichoke hearts, leeks, garlic, salt, and pepper. Sauté for 2-3 minutes or until the vegetables are soft and the spinach and leeks have significantly cooked down, stirring frequently. * If you opted to use frozen spinach rather than fresh be sure to thaw it and squeeze out all of the excess liquid prior to use.
Stir in the lemon juice, followed by the cream cheese, goat cheese, and one cup of parmesan cheese. Stir until the cheese has melted and the ingredients are well incorporated.
Spread the dip evenly throughout the cast-iron skillet and top with the mozzarella cheese and the remaining parmesan.
Broil for 3-5 minutes or until the cheese is golden brown. Remove from the oven and serve warm with your choice of chips, crackers, bread, or veggies. Enjoy!!
How to store
Refrigerate leftovers in an airtight container for up to four days.
Looking for more yummy appetizers that will surely impress….Here are a few of my favorites:
- Asian Pork Tacos: These Asian pork tacos are the stuff dreams are made of. They start with crispy wonton shells filled with juicy shredded pork then topped with a fresh slaw and spicy chili mayo.
- Buffalo Fried Pickles: Make way for your new favorite appetizer! If you love fried pickles and buffalo wings you will not be disappointed. These pickles are dredged in a buffalo sauce batter and fried to perfection. Pair them with some garlic ranch and BAM!
- Deep-Fried Jalapeno Popper Deviled Eggs: These deep-fried jalapeno popper deviled eggs start with a deep-fried egg white, stuffed with a creamy yolk mixture, and topped with sliced jalapenos, bacon, and cayenne pepper.
If you make this goat cheese spinach artichoke dip w/ leeks I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 tablespoons butter
- 3 packed cups of fresh spinach, (approximately one bunch), chopped
- 1 can artichoke hearts, drained and roughly chopped
- 2 cups diced leeks, divided
- 6 cloves garlic, minced
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 8 ounces goat cheese, softened
- 1 1/2 cup shredded parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- Turn broiler on to high heat.
- In a large (12") cast-iron skillet, melt the butter over medium heat. Add spinach, artichoke hearts, leeks, garlic, salt, and pepper. Sauté for 2-3 minutes or until the vegetables are soft, stirring frequently.
- Stir in the lemon juice, then the cream cheese, goat cheese, and one cup of parmesan cheese. Continue stirring until the cheese has melted and the ingredients are well incorporated.
- Spread the mixture out evenly in the cast-iron skillet and sprinkle with mozzarella and the remaining parmesan cheese.
- Broil for 3-5 minutes or until the cheese has begun to brown.
- Remove from oven and serve warm with bread, chips/crackers, or veggies.
Storage: Refrigerate leftovers in an airtight container for up to four days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 616mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 13g