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artichoke spinach dip on a chip above a pan

Spinach Artichoke Dip Recipe with Gruyère

Valentina K. Wein
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!
5 from 5 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 6 to 8
Calories 427 kcal


  • olive oil for the pan
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • cups marinated artichoke hearts, drained, roughly chopped, tougher leaves removed
  • 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.


Calorie count is only an estimate.
Keywords appetizers for sharing, appetizers for parties
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