Arugula (or spinach) and artichoke brie dip, made in a cast iron skillet. A delicious and unique appetizer!
Preheat oven to 350°F.
In a 10-inch cast iron skillet, heat oil over medium heat. Once oil is hot, add in minced garlic and arugula and saute until greens are slightly wilted, about 2-3 minutes.
Add in chopped artichoke hearts and brie cheese slices. Keep over medium heat for 2-3 minutes until slightly melted (enough to give it a quick stir together).
Bake at 350°F for 10-15 minutes or until cheese is melted and bubbly. Sprinkle salt (if using), give it a stir, and serve with crusty bread or veggies.
*See post for flavor enhancement recommendations and other brie recipes
Recipe adapted from Bev Cooks