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Spinach Artichoke Dip with Gruyère

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!

Course Appetizer
Cuisine American
Keyword appetizers for sharing, appetizers for parties
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 to 8
Calories 427 kcal
Author Valentina K. Wein


  • 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 (about 8-ounces) packed fresh spinach leaves, washed and dried, roughly chopped
  • 2 cups Gruyère, grated
  • 1/2 cup cream cheese
  • 1/4 cup Parmesan cheese, finely grated
  • salt and pepper


  1. 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.
  2. Add the artichokes, paprika, nutmeg, cayenne and stir to blend.
  3. Mix in the spinach in two or three batches, cooking just until wilted.
  4. 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.)

  5. Evenly sprinkle the top with the Parmesan and then place the skillet under the broiler, just until the top is golden, about 1 minute.
  6. Serve with chips, bread or raw vegetables.