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!
Servings: 6 to 8
Calories: 371kcal
Equipment
- 10-inch cast iron skillet (or other oven safe skillet/pan)
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
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.
- Heat the broiler. 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. Serve with chips, bread or raw vegetables.
Notes
Frozen spinach: use about 5 ounces. Let it thaw completely, and be sure it's thoroughly drained before adding it to the pan.
Cheese: Emmental and Comté are my favorite substitutes for Gruyère, followed by Fontina.
Garlic: if you only have garlic powder, use 1 teaspoon. Or skip the garlic, or use shallot instead.
Heat: for a mild version, skip the cayenne. No cayenne? Use 1 teaspoon chili paste instead.
Elegant presentation: once the Gruyère and cream cheese have melted, spoon the dip into an oven-safe ceramic dish, then sprinkle with Parmesan and broil.
Make ahead: make the entire dip up to a day ahead, cool completely, cover tightly with foil and refrigerate. Take it out at least 1 hour before serving, then reheat it uncovered in a 375°F oven just until it's hot, about 15 minutes.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 371kcal | Carbohydrates: 14g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 509mg | Potassium: 1211mg | Fiber: 6g | Sugar: 3g | Vitamin A: 19754IU | Vitamin C: 67mg | Calcium: 602mg | Iron: 6mg