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
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Cook the onion and garlic.
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Add the artichokes, paprika, nutmeg, cayenne and stir to blend.
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Mix in the spinach in two or three batches.
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Add Gruyère and cream cheese and season.
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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.
- Gameday.
- 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.
Enjoy!
Spinach Artichoke Dip with Gruyère
Ingredients
- 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
Instructions
- 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.
Notes
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Marcellina says
I love love love this! The combination of flavours is fantastic but strangely I have never thought to cook and serve a hot dio from the pan. Brilliant! Can’t wait to try it!
valentina says
So happy you like the sound of this. Hope you try it and thoroughly enjoy! 🙂 Thanks!
sippitysup says
I suspect when you whip this up as a meal for your husband that it’s a meal for two!
valentina says
Indeed it is. And I’m afraid without him, I might just polish it off myself. (GASP!) 😉
David says
Just what the doctor ordered, as they say. I am sure this would make a lovely dinner for two, especially if the right glass of wine were there to add additional health benefits!
valentina says
Oh, yes we must add wine! And while we’re adding health benefits, don’t forget the dark chocolate. 😉
Ginny says
It looks like you’ve got game day covered. Your spices along with artichoke and spinach sounds delicious!
valentina says
Thanks so much. Hope you try it! 🙂
Sandra Shaffer says
Easy dip and delicious flavors sounds like a winner to me! This would be enough for a complete meal and bonus that its made in one pan!
valentina says
Thanks Sandra!
Dahn says
Uhm, I had a hard time making it through this post because I couldn’t get past the photos. I am drooling. What a great idea to use it as a pasta sauce. This is a must!
valentina says
Wow, thank you, Dahn! Yes, so yummy mixed into pasta! 🙂
Nutmeg Nanny says
I want a whole bag of chips to dip into this delicious dip! LOVE!
valentina says
Why thank you!
Luci's Morsels says
This looks absolutely delicious and I am craving this now! I can’t wait to try it.
valentina says
Thanks Luci. Hope you love it as much as I do!
Emily says
Gruyere is one of my absolute favourite melting cheeses, I’m totally drooling over this dip.
valentina says
I hope you try it Emily. Thank you. 😀
Arev says
Hi, is the last part to be cooked in the oven. Do you mix it when you add the cream?
valentina says
Hi! After the final ingredients are mixed in, it goes under the broiler, just to brown it a bit. See instruction no. 4 and no 5. Enjoy! 🙂
mimi rippee says
Well this is fabulous! I just printed the recipe. I usually use Gruyere with potatoes or in gratins. I cannot wait to make this dip!
valentina says
Thank you Mimi! I love Gruyere with potatoes too! Just the thought is making me hungry! I hope you love this as much as we do. It’s a favorite in my house. 🙂