Gruyère Spinach Dip is full of artichokes, spices and delicious flavors. It’s a true comfort food that’s perfect for fall. 
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.
Enter: Gruyère Spinach Dip with Spices and Artichokes!
Sometimes I make this for just my husband and I as a meal. (GASP! Yep, I do.) However, it’s also a great appetizer recipe to make for a dinner party of guests. 
Everyone will love it, any which way you serve it.
When to Serve Gruyère Spinach Dip Recipe with Spices and Artichokes
- It’s a scrumptious Thanksgiving appetizer.
- This is a dip that would be welcomed at any holiday party.
- This would be fantastic for a casual dinner with friends.
- Gameday.
- And really, any other time because who needs an excuse for good food!?
You can’t possibly make a dish with warm, melting cheese and not have it be a comfort food dish! And Gruyère adds a lovely buttery, nut-like flavor that can’t be matched. Add to that a few warming spices and it’s over-the-top!
Oh, and also it also makes for a great pasta sauce, and is fabulous served over baked chicken.
Enjoy!
Gruyère Spinach Dip is full of artichokes, spices and delicious flavors. It's a true comfort food that's perfect for fall.
- olive oil for the pan
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- 1 1/4 cups marinated artichoke hearts, drained, roughly chopped, tougher leaves removed
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon nutmeg
- 1/8 to 1/4 teaspoon cayenne depending on how much heat you like
- 5 cups packed fresh spinach leaves, washed, dried & roughly chopped (about 8-ounces)
- 2 cups Gruyère, grated
- 1/2 cup cream cheese
- 1/4 cup Parmesan cheese, finely grated
- salt and pepper
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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.
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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, cooking just until wilted.
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Turn on the oven broiler, and then add Gruyère and cream cheese. Once the cheeses are melted, season to taste with salt and pepper. (Here's How to Season to Taste.)
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Evenly sprinkle the top with the Parmesan and then place the skillet under the broiler, just until the top is golden, about 1 minute.
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Serve with chips, bread or raw vegetables.
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!
So happy you like the sound of this. Hope you try it and thoroughly enjoy! 🙂 Thanks!
I suspect when you whip this up as a meal for your husband that it’s a meal for two!
Indeed it is. And I’m afraid without him, I might just polish it off myself. (GASP!) 😉
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!
Oh, yes we must add wine! And while we’re adding health benefits, don’t forget the dark chocolate. 😉
It looks like you’ve got game day covered. Your spices along with artichoke and spinach sounds delicious!
Thanks so much. Hope you try it! 🙂
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!
Thanks Sandra!
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!
Wow, thank you, Dahn! Yes, so yummy mixed into pasta! 🙂
I want a whole bag of chips to dip into this delicious dip! LOVE!
Why thank you!
This looks absolutely delicious and I am craving this now! I can’t wait to try it.
Thanks Luci. Hope you love it as much as I do!
Gruyere is one of my absolute favourite melting cheeses, I’m totally drooling over this dip.
I hope you try it Emily. Thank you. 😀
Hi, is the last part to be cooked in the oven. Do you mix it when you add the cream?
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! 🙂
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!
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. 🙂