Spinach Artichoke Dip with Gruyère is the mother of all hot dip recipes! A perfect comfort food for fall, and you can even make a meal of it. You will be a hero for bringing it to the party!
Imagine the best spinach dip and the best artichoke dip mixed together to make one over-the-top dip. Let me set this up for you . . .
It’s a cool fall afternoon and you’re craving a super comforting, warming snack that you can whip up quickly.
You want to be somewhat healthy, so while there’s a lot of cheese, it’ll also be packed with some very nutrient rich leafy greens. Balance is good. 😉
You really don’t want to have a big mess to clean up so you’ll make it all in one pan — from start to finish. You don’t even want serving dishes to wash . . .
So you’ll serve it in the same pan you cooked it in, which frankly it’ll taste better in, if you ask me. Your utensils will be chips! Or pieces of a lovely rustic bread.
The answer is Spinach Artichoke Dip with Gruyère!
This Delicious Hot Dip recipe Has Five Simple Steps
Cook the onion and garlic.
Add the artichokes, paprika, nutmeg, cayenne and stir to blend.
Mix in the spinach in two or three batches.
Add Gruyère and cream cheese and season.
Sprinkle the top with the Parmesan. Briefly broil.
(Super detailed instructions are below.)
When to Serve it
- This makes a great appetizer for a casual dinner party.
- Spinach Artichoke Dip with Gruyère is a scrumptious Thanksgiving appetizer.
- Anyone would welcome it at any holiday party.
- Sometimes I make this for just my husband and me as our whole meal. (GASP! Yep, I do.)
- And really, any other time because who needs an excuse for good food!?
What makes this Spinach Artichoke Dip different?
- It’s spicy! You can make it as mild or as hot as you’d like, depending on the amount of cayenne pepper you add.
- There’s also smoked paprika and nutmeg in the recipe, giving it even more warmth and flavor.
This hot dip is also amazing to use as a pasta sauce! Just saying.
Spinach Artichoke Dip with Gruyère
- olive oil for the pan
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- 1¼ cups marinated artichoke hearts, drained, roughly chopped, tougher leaves removed
- 1½ teaspoons smoked paprika
- 1/4 teaspoon nutmeg
- ⅛ to ¼ teaspoon cayenne, depending on how much heat you like
- 5 cups (about 8-ounces) packed fresh spinach leaves, washed and dried, roughly chopped
- 2 cups Gruyère, grated
- ½ cup cream cheese
- ¼ cup Parmesan cheese, finely grated
- salt and pepper
- Cook garlic an onions. Coat the bottom of a (10-inch), oven-safe skillet with olive oil, and place it over medium heat. Add the onion and garlic and cook just until the onions become slightly tender, about 4 minutes.
- Add remaining ingredients except the cheeses. Add the artichokes, paprika, nutmeg, cayenne and stir to blend. Mix in the spinach in two or three batches, cooking just until wilted.
- Turn on the oven broiler.
- Add Gruyère and cream cheese and season. Add Gruyère and cream cheese. Once the cheeses are melted, season to taste with salt and pepper. (Here's How to Season to Taste.)
- Add Parmesan and broil. 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 with chips, bread or raw vegetables.
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