Spinach Artichoke Dip with Gruyère and Fresh Garlic
By Miles Carr
Prep
10 min
Cook
25 min
Total
35 min
Servings
8
Level
Easy
Frozen chopped spinach is the best fit for this recipe. You'll need to thaw and squeeze the spinach well before using it to ensure the dip is thick enough to serve as a dip (this will take some effort). Chopped artichoke hearts and fresh garlic provide the flavors I associate with this type of dip.
I use cream cheese at room temperature for its smoothness when combined with sour cream and mayonnaise on the spatula. Freshly grated Parmesan is suggested for this recipe because it blends well with other ingredients in the dip. Prepackaged Parmesan does not blend well with other ingredients and can make the dip greasy and gritty.
Bake in a 1.5-quart casserole dish or 9-inch pie plate. Serve hot with a lightly browned, not toasted, topping. I don't bake the dip longer for a browner topping because the oil separates. Let the dip stand for 5 to 10 minutes before serving so the inside sets and is easier to eat.
I eat this food hot with tortilla chips or toasted baguette slices. I also eat cucumber slices as an accompaniment. If I want something more substantial to eat with the food, especially while the cheese is still warm, I use pretzels.
Why you'll love this recipe
- 1Frozen chopped spinach helps save time when cooking the recipe. A 10-ounce package of frozen spinach is the right amount of spinach for this recipe without overpowering the artichokes.
- 2A 14-ounce can of artichoke hearts adds tender, tasty pieces to the dip when chopped.
- 3Freshly grated Parmesan cheese is mixed into the base before baking.
- 4Gruyère adds a nutty flavor. A recipe calls for a half cup of Gruyère cheese.
- 5Full-fat cream cheese in a block can be used as an ingredient in baked foods.
- 6Two garlic cloves in the casserole dish add garlic flavor to the dish.
Ingredients
- •8 oz cream cheese (softened to room temperature)
- •½ cup sour cream
- •½ cup mayonnaise
- •2 cloves garlic (minced)
- •1 cup mozzarella cheese (shredded, divided)
- •½ cup Parmesan cheese (grated, divided)
- •½ cup Gruyère cheese (shredded, divided)
- •10 oz frozen chopped spinach (thawed and squeezed very dry)
- •14 oz artichoke hearts (drained and chopped)
- •¼ tsp salt
- •¼ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). Squeeze the thawed spinach completely dry to remove excess liquid.
- 2
Mix the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper in a large bowl until smooth.
- 3
Fold in the dried spinach, chopped artichoke hearts, and half of the mozzarella, Parmesan, and Gruyère until combined.
- 4
Spread the mixture in a 1.5-quart baking dish. Top with the remaining cheeses and bake for 20-25 minutes, until hot and bubbly with a lightly golden top.
- 5
Let the dip cool for 5-10 minutes before serving hot with your favorite dippers.
FAQ
Nutrition (per serving)
285
Calories
Reviews
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