Spinach Artichoke Dip with Gruyère

This Spinach Artichoke Dip stands far apart from all others with its hint of heat, a smoky flavor and Gruyère Cheese. Always a reliable hit, it's easy to make ahead and it's the most comforting and delicious hot dip that never disappoints!

When I make this hot Spinach Artichoke Dip with Gruyère, it's all I can do to not grab a fork and eat it right out of the pan -- before my dinner guests even arrive.

Hot dips are a welcome comfort food during the cooler months, and this cheesy spinach and artichoke dip is my all time favorite.

The creamy melted Gruyère and warming spices are dreamy. Add tender artichoke hearts and fresh spinach leaves, and it's simply out of this world.

Aside from the overall deliciousness, I love that it can be made ahead and served and eaten out of the same pan it cooks in.

Sometimes we even make a meal of it. I serve it with a loaf of warm rustic bread and that's it.

Jump to:

• The Key Ingredients
• How to Make it
• Variations
• Serving Suggestions
• Making it Ahead
• More Must-Try Spinach and Artichoke Recipes
• Spinach Artichoke Dip with Gruyère Recipe

The Key Ingredients

As I explain in my Introduction to Cooking On The Weekends, while each of my recipes is intended to be made the way it's written, I always try to offer ingredient substitutions and time-saving tips.

• fresh spinach - This dip is best when it's made with fresh spinach. Use pre-washed bagged spinach to save time. You can substitute with frozen spinach. To do so, use about 5 ounces, let it thaw completely, and be sure it's thoroughly drained before adding it to the pan.
• marinated artichoke hearts - I love using marinated artichokes in recipes because even once drained, they offer an excellent rich and flavorful texture contrast to the other ingredients.
• Gruyère cheese, cream cheese and Parmesan - The combination of these three cheeses is incredible. Parmesan (even the best, Reggiano) can be found grated, but you don't often see grated Gruyère in the stores. It's totally worth grating it yourself. (For any kind of cheese, if you can buy blocks and grate it yourself, it's always best.) My favorite substitutes for Gruyère are Emmental and Comte, with Fontina following those two.
• onion and garlic - As with most of my recipes, the onion and garlic are the foundation. If you have an aversion to garlic, you can skip it or use shallot instead. If you only have garlic powder, you can substitute with it, using ⅓ the amount (1 teaspoon).
• smoked paprika - This adds a really tasty smoky flavor to the dip, and it's part of what makes it so unique.
• ground cayenne pepper - If you want heat, but don't have cayenne, substitute with 1 teaspoon chili paste.
• nutmeg - Nutmeg is commonly paired with spinach because it enhances its flavor. Don't use more than the amount listed, and you can substitute with cinnamon.

How to Make it

- Coat the bottom of a 10-inch, oven-safe skillet with olive oil, add the onion and garlic and place it over medium heat. Cook just until the onions become slightly tender.

- Add the artichokes, paprika, nutmeg, cayenne and stir to blend. Mix in the spinach in two or three batches, cooking just until wilted.

Recipe Tip: Remove any especially tough portions of the artichoke hearts (if there are any).

- Add the Gruyère and cream cheese. Once they've melted, season to taste with salt and pepper, and use a small offset spatula to smooth the top surface.

Recipe Tip: If you have one, I suggest grating the cheese in a food processor fitted with the grater attachment. It's easier and faster.

- Evenly sprinkle the top with the Parmesan and then place the skillet under the broiler, just until the top is golden, about 1 minute. Serve hot!

Tip: If you want a more elegant presentation, once the cream cheese and Gruyére have been melted into the dip mixture, you can spoon everything into an oven safe ceramic dish. Then sprinkle on the Parmesan and broil.

Variations

• With water chestnuts. Spinach dip is also fantastic with water chestnuts. You can use them instead of the artichokes if you want to try something different. They'll offer a slight crunch and won't change the flavor too much. Drain them from a can, and add them the same way you would the artichokes.
• Red Pepper Spinach Artichoke Dip. The dip is also fabulous with the addition of roasted red bell peppers. Add about 1 cup, diced, when you add the artichokes, or you can use them instead of the artichokes. (Here's an easy step-by-step guide for roasting peppers on the stove.)
• Mild version. Skip the cayenne.

Serving Suggestions

• This is an amazing appetizer for a casual dinner party. It's excellent served with tortilla chips, pita chips or bagel chips. Crackers or a thinly sliced and toasted baguette also work well.
• For something lighter, serve it with sliced jicama, carrots or red bell peppers. (I prefer crackers, chips and bread since it's a hot dip, and veggies are typically cold, but this is your call.)
• It also makes for a really delicious pasta sauce!

If you're having a meal of appetizers or small plates (a cocktail party of sorts), below are a handful of other hot appetizers it pairs well with.

Making it Ahead

I absolutely love an appetizer I can prepare ahead. Below are options for making the Artichoke Spinach Dip ahead of time, so that all you have to do is warm it up a few minutes before your guests arrive.

• Up to a day ahead: Make the entire dip, cool to room temperature, cover tightly with foil and refrigerate overnight. (Be sure the pan is 100% cooled before placing it in the fridge!) Take it out at least 1 hour before you're ready to serve and re-heat it about 15 minutes before, uncovered, in a 375°F oven just until it's hot.
• Up to 3 hours ahead: Make the entire dip, let it cool for about 10 minutes, cover tightly with foil and keep it at room temperature. About 15 minutes before serving, reheat it, uncovered, in a 375°F oven just until it's hot.

More Must-Try Spinach and Artichoke Recipes

I'm really excited for you to try this recipe! I hope you love it as much as my family and I do.

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