Spinach Artichoke Dip with Gruyère Recipe

5 from 4 votes

Spinach Artichoke Dip with Gruyère Recipe

This Spinach Artichoke Dip stands far apart from all others with its hint of heat, a smoky flavor and Gruyère Cheese. Always a reliable hit, it's easy to make ahead and it's the most comforting and delicious hot dip, that never disappoints!

Prep Time20

Cook Time5

Total Time25

Course: Appetizer

Cuisine: American

Keyword: appetizers for sharing, appetizers for parties

Servings: to 8

Calories: 371kcal

Author: Valentina K. Wein

Equipment

10-inch cast iron skillet (or other oven safe skillet/pan)
cheese grater

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
¼ teaspoon nutmeg
⅛ teaspoon cayenne
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

US Customary - Metric

Instructions

Cook garlic and 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 5 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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition