Creamy Spinach and Artichoke Dip Skillet Vegetables

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Creamy spinach and artichoke dip skillet vegetables blend the savory flavors of sautéed onions, garlic, mushrooms, and asparagus with the tangy sweetness of cherry tomatoes. This rich medley is then luxuriously combined with a creamy base of spinach and artichoke dip, heavy cream, and topped with melted Parmesan cheese, creating a delightful fusion of textures and flavors.

A cheesy and creamy skillet vegetable side dish featuring asparagus, mushrooms, and tomatoes.
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Creamy Vegetable Artichoke Dip Skillet

The creamy spinach and artichoke dip skillet vegetables is a sumptuous and flavorful dish that brings together a medley of fresh vegetables and rich, creamy textures. At its heart lies a foundation of aromatic onions and garlic, sautéed until they become translucent and fragrant, forming the base of this delightful concoction. Cherry tomatoes, sliced mushrooms, and tender asparagus spears are then added, each contributing their unique flavors and textures. The tomatoes offer a juicy sweetness that contrasts beautifully with the earthy depth of the mushrooms and the slight crunch of the asparagus. This vegetable ensemble is then enveloped in a luxurious mixture of heavy cream and a robust spinach and artichoke dip, creating a creamy and indulgent sauce that clings to each vegetable.

The dish is elevated to new heights with the addition of freshly grated Parmesan cheese, which is generously sprinkled on top. As the skillet is placed under the broiler, the cheese melts and browns, forming a deliciously crisp and golden crust that adds a wonderful textural contrast to the creamy vegetables beneath. The combination of the cheese’s salty, nutty flavor with the rich, velvety sauce and the fresh, vibrant vegetables creates a harmonious balance of tastes and textures. This creamy spinach and artichoke dip skillet vegetables is not just a feast for the palate but also a visual delight, with the colorful array of vegetables peeping through the golden cheese topping. Perfect as a luxurious side dish or a comforting main course, this skillet recipe is a testament to the magic that can happen when simple, fresh ingredients are combined with a touch of culinary creativity.

How to Make Artichoke Vegetable Skillet

First assemble the following ingredients:

  • Olive oil, or ghee (2 tbsp) – Using a neutral oil keeps the vegetables from sticking.
  • Onion (1) – Adds a sweet and savory depth to the dish, enhancing the overall flavor profile with its natural sugars that caramelize upon cooking.
  • Cherry tomatoes (1 cup) – Introduce a juicy, slightly tangy element that contrasts beautifully with the creaminess of the dip, adding bursts of color and freshness.
  • Garlic (1/4 cup) – Brings a pungent and aromatic quality to the skillet, infusing the dip with a rich, savory character that deepens the other flavors.
  • Mushrooms (8 oz) – Provide an earthy and meaty texture, absorbing the surrounding flavors while contributing their own subtle, umami-rich taste.
  • Asparagus (1 bunch) – Offers a delightful crunch and a slightly grassy, sweet flavor, complementing the creamy texture of the dip with its fibrous bite.
  • Heavy cream (1/4 cup) – Forms the luxurious, velvety base of the dip, lending richness and a smooth consistency that binds all the ingredients together harmoniously.
  • Spinach and artichoke dip (1 cup) – Acts as the heart of the dish, bringing a creamy blend of leafy spinach and tender artichoke, which adds depth and a mildly tangy undertone. I use this recipe.
  • Parmesan cheese (1/4 cup) – Tops off the skillet with a nutty, salty crust when broiled, creating a gratifying textural contrast to the soft, creamy vegetables beneath.

Use this Method:

Sauté. In a large skillet, heat oil or butter until shimmery on medium high heat. Add onion, garlic, and tomatoes to pan, and cook until lightly browned and soft, stirring frequently to prevent burning, about 6 minutes.

Add Veggies. Add mushrooms and asparagus to pan, cook until soft, another 4-6 minutes. Turn off heat, and add heavy cream, stirring vigorously as you add.

Add Dip and Finish. Return to heat and stir in spinach and artichoke dip until creamy and well-mixed. Top with parmesan cheese and serve immediately.

A close up of mushrooms and tomatoes in a white bowl.

Tips and Tricks for Making Artichoke Dip Vegetable Skillet

Use Fresh Spinach: Opt for fresh spinach over frozen for a fresher taste and less water content, which can make the dip too runny.

Drain Tomatoes and Artichokes: If using canned cherry tomatoes and artichokes, drain them well to avoid excess liquid in the dip.

Choose Quality Cheese: Use freshly grated Parmesan for the best flavor and melting properties, avoiding pre-shredded varieties that can contain anti-caking agents.

Adjust Creaminess: Control the consistency of your dip by gradually adding heavy cream, ensuring it’s not too thick or runny.

Season Well: Don’t forget to season each layer of your dish – the vegetables, the cream mixture, and the final assembly – for depth of flavor.

Low and Slow: Cook the creamy mixture on a low heat to prevent the dairy from separating or curdling.

Broil to Perfection: Finish the dish under the broiler to get a beautifully golden and bubbly cheese topping, but watch it closely to avoid burning.

Rest Before Serving: Let the skillet sit for a few minutes after removing from the oven; this helps the dip set and flavors meld together.

Add a Crunch: For added texture, top the finished dish with toasted breadcrumbs or crushed crackers just before serving.

Fresh Herbs for Garnish: Sprinkle chopped fresh parsley or basil on top for a burst of color and freshness.

Experiment with Cheeses: Feel free to add other cheeses like mozzarella or Gruyère for different flavor profiles.

Consider Lemon Zest: A bit of lemon zest can add a refreshing zing and cut through the richness of the dish.

Serve with Variety: Offer a range of dippers like crusty bread, pita chips, or vegetable sticks to cater to different preferences.

Make Ahead: You can prepare the dish ahead of time and refrigerate it; just add a few minutes to the broiling time when you’re ready to serve.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Yes, you can use frozen spinach. Make sure to thaw and drain it thoroughly to remove excess moisture, which can make the dip too watery.

What can I substitute for heavy cream if I want a lighter version?

For a lighter version, you can use half-and-half or a combination of milk and a thickening agent like flour or cornstarch. Keep in mind, this may slightly alter the texture and richness.

How do I prevent the dip from being too runny?

Ensure that vegetables like tomatoes and artichokes are well-drained, and avoid overcooking the dip, as this can release more water from the vegetables. Also, use cream cheese or a roux (butter and flour mixture) to achieve a thicker consistency.

Can I make this dish ahead of time?

Yes, you can prepare the skillet in advance and refrigerate it. When ready to serve, reheat it in the oven, and then broil for the cheesy crust.

Can I add meat to this dish?

Absolutely! Cooked, shredded chicken, bacon bits, or Italian sausage can be great additions. Add them in with the vegetables for extra flavor.

Is there a way to make this dish vegan?

Yes, use plant-based cream and cheese alternatives, and ensure that the artichoke dip is vegan-friendly. Nutritional yeast can add a cheesy flavor.

Can I freeze the leftover spinach and artichoke dip?

It’s not recommended, as dairy-based dips can separate and become grainy when frozen and then reheated.

What’s the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

A creamy skillet vegetable side dish recipe with mushrooms and asparagus.

What to Enjoy with Your Skillet

Crusty Bread: Baguette slices or chunks of sourdough bread are perfect for dipping.

Tortilla Chips: A classic choice for any creamy dip.

Pita Chips: These provide a nice crunch and are a bit sturdier than regular chips.

Vegetable Sticks: Carrot, cucumber, bell pepper, and celery sticks offer a healthy and crunchy option.

Crackers: Choose from a variety of crackers like whole grain, multigrain, or even flavored ones.

Grilled Chicken Strips: For a protein-packed dipper.

Pretzels: Both soft pretzels and traditional hard pretzels work well.

Toasted Bagel Chips: These have a nice texture and are a bit more filling.

Crostini: Thinly sliced and toasted bread, seasoned with a bit of olive oil and herbs.

Apple Slices: For a sweet and crunchy contrast.

Grissini (Breadsticks): Italian breadsticks add a touch of elegance to the snack table.

Roasted Potatoes: Small, roasted baby potatoes can be a hearty and unique dipper.

Cauliflower or Broccoli Florets: These vegetables add a nice bite and are great for those who prefer a low-carb option.

Meatballs: Small, cooked meatballs can be an unconventional but delicious choice.

Naan Pieces: Soft and slightly chewy, naan bread is great for scooping up the dip.

If you love this easy creamy artichoke and spinach skillet vegetables recipe, you’ll love some of my other simple and delicious vegetable side dishes: Creamy Sausage Florentine Mushrooms, Bacon and Broccoli Charred Salad, Meyer Lemon Broccolini, Perfect Sauteed Mushrooms, and Pan Fried Asparagus.

Try these favorite recipes next:

Creamy Spinach and Artichoke Dip Skillet Recipe

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A close up of mushrooms and tomatoes in a white bowl.
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Creamy Spinach and Artichoke Dip Skillet Vegetables

Hearty, creamy, rich, and full of cheesy artichoke and spinach dip flavor – this one pot side dish recipe for Creamy Spinach and Artichoke Dip Skillet Vegetables is a huge family favorite and delicious low carb vegetable side dish everyone loves!
Course Vegetables
Cuisine American
Keyword artichoke dip, side dish, skillet, vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 214kcal
Author Courtney O’Dell

Ingredients

  • 2 tbsp olive oil or ghee
  • 1 onion peeled and diced
  • 1 cup cherry tomatoes optional, sliced in half
  • ¼ cup garlic diced
  • 8 oz mushrooms cremini , cleaned, stems removed, and sliced into thin rounds
  • 1 bunch asparagus woody stalks removed, then diced into 1″ bites
  • ¼ cup heavy cream
  • 1 cup spinach and artichoke dip
  • ¼ cup parmesan cheese

Instructions

  • In a large skillet, heat oil or butter until shimmery on medium high heat.
  • Add onion, garlic, and tomatoes to pan, and cook until lightly browned and soft, stirring frequently to prevent burning, about 6 minutes.
  • Add mushrooms and asparagus to pan, cook until soft, another 4-6 minutes.
  • Turn off heat, and add heavy cream, stirring vigorously as you add.
  • Return to heat and stir in spinach and artichoke dip until creamy and well-mixed.
  • Top with parmesan cheese and serve immediately.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 235mg | Fiber: 3g | Sugar: 3g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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