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.
Marcellina says
September 18, 2017 at 2:21 pmI 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
September 18, 2017 at 4:33 pmSo happy you like the sound of this. Hope you try it and thoroughly enjoy! 🙂 Thanks!
sippitysup says
September 18, 2017 at 4:33 pmI suspect when you whip this up as a meal for your husband that it’s a meal for two!
valentina says
September 18, 2017 at 4:49 pmIndeed it is. And I’m afraid without him, I might just polish it off myself. (GASP!) 😉
David says
September 18, 2017 at 10:47 pmJust 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
September 19, 2017 at 3:49 pmOh, yes we must add wine! And while we’re adding health benefits, don’t forget the dark chocolate. 😉
Ginny says
September 19, 2017 at 5:32 pmIt looks like you’ve got game day covered. Your spices along with artichoke and spinach sounds delicious!
valentina says
September 19, 2017 at 5:49 pmThanks so much. Hope you try it! 🙂
Sandra Shaffer says
September 19, 2017 at 5:50 pmEasy 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
September 19, 2017 at 9:38 pmThanks Sandra!
Dahn says
September 19, 2017 at 6:25 pmUhm, 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
September 19, 2017 at 9:39 pmWow, thank you, Dahn! Yes, so yummy mixed into pasta! 🙂
Nutmeg Nanny says
September 19, 2017 at 6:26 pmI want a whole bag of chips to dip into this delicious dip! LOVE!
valentina says
September 19, 2017 at 9:43 pmWhy thank you!
Luci's Morsels says
September 19, 2017 at 7:44 pmThis looks absolutely delicious and I am craving this now! I can’t wait to try it.
valentina says
September 19, 2017 at 9:43 pmThanks Luci. Hope you love it as much as I do!
Emily says
September 25, 2017 at 12:21 pmGruyere is one of my absolute favourite melting cheeses, I’m totally drooling over this dip.
valentina says
September 25, 2017 at 4:44 pmI hope you try it Emily. Thank you. 😀
Arev says
December 17, 2017 at 8:24 amHi, is the last part to be cooked in the oven. Do you mix it when you add the cream?
valentina says
December 17, 2017 at 11:43 amHi! 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
February 5, 2019 at 3:12 pmWell 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
February 5, 2019 at 4:22 pmThank 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. 🙂