Spinach Artichoke Dip Recipe 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!
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
Calorie count is only an estimate.
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