Skillet Arugula Artichoke Brie Dip

Arugula (or spinach) and artichoke brie dip, made in a cast iron skillet. A delicious and unique appetizer!

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 331 kcal
Author Kelly @ trial and eater


  • 1 tablespoon olive oil
  • 1 clove garlic , minced
  • 1 cup baby arugula (packed), could also use baby spinach
  • 1 (14 oz.) can artichoke hearts , thoroughly drained and roughly chopped
  • 8 oz. brie wheel , thinly sliced (rind removed if preferred)
  • dash of salt (or truffle salt!) , optional
US Customary - Metric


  1. Preheat oven to 350°F.

  2. 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. 

  3. 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).

  4. 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.

Recipe Notes

*See post for flavor enhancement recommendations and other brie recipes

Recipe adapted from Bev Cooks