MtnRanks Cookbook - Cast Iron Spinach and Artichoke dip

Posted on November 30 2015

MtnRanks Cookbook - Cast Iron Spinach and Artichoke dip


Over the years we have developed a lot of recipes that go hand in hand with being in the mountains.  Food we make while camping over a hot fire, dishes for holiday get togethers, and snacks for being in the back country or on the river.  We have decided to start a series of blog posts sharing our most sacred creations.  So get ready for some watery taste buds, and the best post ride meals you could ever imagine.  


For our first installment into the MtnRanks Cookbook, we go to our trusty favorite appetizer.  Cast iron spinach and artichoke dip.  We found this recipe a while ago and have refined it to be easy and delicious. 

Prep Time 15 minutes

bake time 14- 20 minutes

Preheat oven to 350 degrees

ingredient list

  • bread - we use 2 immaculate crescent rolls non gmo packages,
  • however you can use what ever brand you prefer.  We found pre made pizza dough, and any pre made biscuit dough to work well also.   
  •   1 cup of organic shredded fondue cheese
  • 4 cups loosely packed organic fresh baby spinach
  • 170 ml jar of organic marinated artichoke hearts, drained and coarsely chopped
  • 4 oz. organic cream cheese, room temperature
  • 1/2 cup organic sour cream
  • 1 clove  organic garlic fresh, minced
  • 1/2 tsp. Sriracha sauce
  • 1/4 cup freshly grated organic Parmesan cheese
  • 1/2 cup organic mozzarella shredded
  • 2 tbsp organic butter

side note, we love using organic ingredients, which we believe is not comparable to anything else for taste, health and the well being of our environment.  Obviously, you do not have to use all organic. 


Prep Instructions

Using a 10 in cast iron pan, heat empty pan over medium heat until hot enough to melt 2 tbsp of butter.  Coat pan generously all the way up the sides.  Set aside to cool down.  

Take 4 cups of loosely packed spinach in a microwave container add 1 tbsp of water and cook covered for 1 minute.  Drain and finely chop.  After that place in a large mixing bowl.  

Drain and chop marinated artichoke hearts, place in same bowl.

Add the remaining dip ingredients from above and mix well. 

Grab your cast iron pan and crescent roll dough.  Take each triangle piece of dough and roll it into a ball.  Arrange the balls of dough around the outside of the pan.  We found that two packages of crescent rolls works perfectly.  

Spoon the mixed dip into the center of the pan.

Sprinkle some mozzarella around the pan over top of the rolls. 



We recommend following the cooking instruction on your rolls.  For the immaculate brand crescent rolls it is 12 to 14 minutes at 350 degrees.  The rolls are a nice golden brown and the dip is melted and bubbling.  

Remove from oven and allow to cool down for about 5 to 10 minutes. 

This is a great snack for cold nights when you are tucked into a warm mountain cabin, or anytime for that matter.  

 cabin life in the tetons


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