I’ve always enjoyed hot spinach artichoke dip, but it always struck me as a little oily.
I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Ingredients
- 2 tablespoons butter
- ½ cup green onions, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- salt
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 8 ounces cream cheese
- ½ cup shredded Gruyere cheese
- ½ cup finely grated Parmigiano-Reggiano cheese
- ¼ teaspoon hot sauce
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- ¼ cup shredded mozzarella cheese
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
Step 3
Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
Step 4
Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
Step 5
Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Chef’s Note
You can bake the dip in one large baking dish instead of two ramekins.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 284 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat14g | 71% |
Cholesterol71mg | 24% |
Sodium637mg | 28% |
Total Carbohydrate9g | 3% |
Dietary Fiber3g | 11% |
Total Sugars1g | |
Protein13g | |
Vitamin C10mg | 49% |
Calcium303mg | 23% |
Iron2mg | 9% |
Potassium258mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Sarah Jo
- 12 years ago
I did not measure the hot sauce in this dish–I just added a couple good shakes of Frank’s Hot Sauce. I did not add the nutmeg (my husband does not care for it) and I doubled the mozzerella cheese on the top. I did take Chef John’s suggestion and bake this in a bigger dish–I spread it in a 8×8 glass square baking dish. I served this with crusty garlic bread and tortilla chips for the boys and celery/carrot “chips” for me. This dip literally lasted less than 20 minutes. Everyone loved it, especially my husband who swore up and down he dosen’t like spinach-artichoke dip. This is some good eats!
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- by: Kmcarilli
- 12 years ago
I am making this today and am sure it will be great (like everything else of Chef John’s that I have made). However, I have read and re-read the directions. I am assuming that once the artichoke mixing is complete, THEN, you add the onion garlic mix? That is what I will do, but the directions probably should be amended to say that. thanks!
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- by: Hapygrl
- 12 years ago
Excellent! I used swiss instead of gruyere, and a 10 oz bag of fresh spinach, but I kept the rest of the ingredients the same, even the pinch of nutmeg. Used the microwave, melted the butter and onion and garlic for 2 min in a 2 qt casserole dish, threw in torn fresh spinach until wilted. Mixed in rest of the ingredients and microwaved 3 min more. Stirred and microwaved 4-5 min more until all melted together. I have a high powered microwave so it didnt take long. It came out excellent and was melted and gooey. Taste was mmmmwwwwaaa!
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- by: Pam
- 12 years ago
Not a favorite. I think it was the cream cheese that made the texture unpleasant. You’d think cream cheese would add to the creaminess, but it almost gave it a gritty texture and I didn’t like the cream cheese flavor. I liked the Gruyere but I think it needs other types of cheese instead of the cream cheese. I’m going to try and find an older recipe I liked better. Won’t make this again.
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- by: Jeanie
- 12 years ago
I did love this, but to me it barely made 5 stars because following the recipe exactly leads to a “dip” that is just not creamy enough. I hate all store-bought jarred Alfredo sauces, almost anything involving mayo, and don’t like too much of a sour cream flavor. Because this recipe eliminated those, it sounded like the perfect option. However, I cheated and added about 1/4 cup sour cream because it was just too thick. It was absolutely perfect that way (still very thick), but only if you don’t plan on using chips to dip (they would break easily). I spooned the dip onto toasted baguette slices and it was awesome. I highly recommend serving it in a crock pot on low or warm heat to keep it continually warm, because as soon as it isn’t piping hot, it loses its awesome texture and flare. I served it in a casserole dish, which was nice in order to get a nice brown top in the oven, but next time I’m going to try a crock pot to keep it toasty.
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- by: Judyr
- 11 years ago
I made this recipe as written and it was a bit too fatty for me. The second time, I replaced the Gruyere and Mozzarella by using 1 cup fat free Chobani plain yogurt. For the cream cheese, I used fat free too. I also excluded the butter. It made it much lighter as only the Parmesan had fat in it.
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- by: Sara Elder
- 11 years ago
I tried this recipe as written (splurged for the cheeses and everything) and I wasn’t really impressed. It was a fancy “spread” but not really a “dip”. I thought there was too much spinach and artichokes for the amount it made. I would probably double the recipe and keep the amount of spinach and artichokes the same. It was not creamy/liquidy enough for me so you couldn’t really dip the tortilla chips in it, which is the way my husband and I like it. The gruyere has a really smoky and distinct taste. It added a lot of flavor, but was just a bit over-powering for me. I was really attracted to the recipe because it doesn’t use mayo, which I can’t stand. So, overall I’m disappointed. I’ll try to add something to make it more dip-like if I make it again.
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- by: Crissyck
- 11 years ago
This was very good, better than what I’ve eaten in the restaurants. I could not find the Parmigiano-Reggiano cheese so I just got the fanciest Parmisan mix I could find in the cheese section. I would agree that it is a little too solid for my chips, so I did like another reviewer and added 1/4 cup of sour cream, which liquified it just enough with no real taste difference. I kept it in the crock pot so it would not solidify, and to keep warm. It was fantastic!
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- by: Syd
- 11 years ago
This recipe was awesome, and pretty easy for an inexperienced cook! I did what the other reviews said – i could not find the cheeses in the grocery store so I just used Swiss (instead of Gruyere), parmesan, and mozzarella as well as I added 1/2 a cup of sour cream and the texture was great, perfect for dipping. I also skipped out on the nutmeg as I was not sure if I would want the flavour and it ended up perfectly!
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- by: Planetdebz
- 10 years ago
I messed up this recipe up and my guests still loved it. I messed up and used garlic salt instead of fresh garlic – duh – but I was able to fix it by adding some fresh tomato after it came out of the oven. The tomato made the dip just a little lighter and less salty. I’m going to make this again – and will follow the instructions exactly – and I’m sure my guests will still love it. (Umm, I served it with tortilla chips and perhaps that’s where I was getting some of the excess salt taste.)
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- by: Brooke
- 10 years ago
Here is the super fast version: Use dehydrated onion instead of sliced green onions & use garlic powder instead of fresh minced garlic. I know it is not as good as using the fresh ingredients, but I ran out of time & we all still LOVED it! I used all of the cheeses per the recipe & was going to add the sour cream like others suggested but I forgot in my haste. Now I will just have to make it again to use my green onions, garlic, the rest of the cheese & the sour cream.
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- by: Mango
- 10 years ago
This stuff is delicious! I got all the compliments at the party. Couldn’t find Guyere at the store so i had to settle for swiss. Still good though, and I’m making it again for an upcoming New Years party! Four stars for ingredient availability. It took me forever to gather all the things, and it’s pretty pricey compared to other cheaper (but less awesome) options.
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- by: Robindiamond316
- 10 years ago
I wanted to try this recipe because it seemed so simple, and because it was far healthier than others I’ve seen. I am so glad I did. It was amazing. You don’t need heavy cream, sour cream or mayonnaise for this dip to taste delicious. When I make it again, I want to find a was to thin to out just a little. It was very thick. I also wondered about adding sliced mushrooms or sliced olives to it. This is a flexible recipe. I highly recommend it.
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- by: Jnjgoeders
- 9 years ago
I love this recipe! It’s lower calorie content makes it even more enjoyabl! My husband loves spinach and artichoke dip, and he is very picky, this recipe went over very well! I did add a half a cup of greek yogurt, since Chef John’s video said he would probably go back and add some sour cream, it turned out beautifully 😀
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- by: Deb
- 9 years ago
Jun 6/15
Excellent.. rave reviews. As I have a MSG intolerance I decided to make my own spinach dip to serve at my 60th birthday get together. Well… the guest could not get enough, they loved that it was warm, they loved the blending of the cheeses, they loved dipping nacho chips and/or bread, they just loved it and so did I. It will now be a must make for any gathering I have or go to. Very easy to make. -
- by: Nicole F.
- 9 years ago
I made this tonight for my gathering. OM!G By far the best spinach/artichoke ‘dip’ (spread) ever!! I love that it was as promised: not greasy. I’m allergic to egg, so it’s especially nice that there is no mayo called for in this spread. And I didn’t miss the sour cream *at all*. I wanted a spread for tonight, not a dip, so the consistency was perfect. I wasn’t sure how much salt to add so I was light-handed b/c of the parmesan cheese. Next time I’ll add at least a half tsp. The hot sauce was a nice (subtle) ‘kick’ (really made it). This recipe made three mini hot dip casserole dishes. Two are in the freezer for subsequent Christmas get togethers. Thank you, John!
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- by: Nanci
- 9 years ago
First time and I nailed it! My family loved this recipe. The only things I added was a bit of sour creme and instead of the hot sauce I threw in some red chili flakes. I used two ramekins as Chef John suggested and they were wiped clean with the fresh baguette slices I put on the side. Thank you, Chef John!
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- by: Kathleen M.
- 8 years ago
I made this for Superbowl. It was a big hit. I followed the recipe exactly, other than using an 8×8 Pyrex baking dish. I made it the evening before and baked the next day. Everyone loved it. As for the reviews about it not being “creamy” enough, the whole idea of this recipe is to be slightly more healthy. I actually like it better than the run-of-the-mill spinach artichoke dip. Edit: I had leftovers so I decided to try and freeze. Froze fine. I heated it in the microwave and it was delicious!
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- by: Roseanne Alam
- 8 years ago
I sauteed spinach first.
I used frozen artichokes the steam kind and cut after cooled.Used a heavy porcelain dutch oven and transferred all there and baked.
Reserved little mozzarella cheese at the end and left lid off.Tasted as good as some of restaurants we’ve been to.
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- by: Ms Ellis
- 8 years ago
I thoroughly enjoyed it…so did my friends and family. I didn’t change anything. It was a little thick, just as some people stated, but that was such a minor thing…it didn’the affect the taste at all. If I choose to make it thinner (creamier) next time, I’ll just use a little sour cream. Excellent!!!
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- by: Lora Bennett
- 8 years ago
Fantastic! Made it exactly the first time for thanksgiving and it was great! The next day I wanted more but didn’t have all the ingredients, so had to leave out the artichokes and gruy?re. Added some cottage cheese for creaminess and it was still delicious! Amazing recipe! Thank you!
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- by: G. Foster
- 7 years ago
Great recipe! So delicious. After reading the comments, I added a couple dollops of sour cream to the mix to make it more of a dip-like consistency. It worked! I didnt have the guyere or mozzarella so I added a cup or two of a four-cheese blend (with Parmesan, asiago). Crowd-pleaser!
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- by: Golfmama
- 7 years ago
The taste of this dip is great but the consistency was off. I followed other reviewers advice and added some plain greek yogurt while mixing everything together. I used swiss instead of gruyere because it’s what I had. After baking I gave it a taste. Good but too thick. I added some sour cream and stirred it all together and heated in the microwave. Still very thick but great taste.
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- by: Laura R
- 7 years ago
Agree with the other reviews that said there wasn’t enough cheese to the amount of spinach and artichoke. I doubled the cream cheese and shredded cheeses that were mixed in, and it came out perfect! I think the extra cream cheese helped make it a light and fluffy dip, not too heavy! I used whole artichoke hearts (canned) and pulsed them in the food processor as I don’t like large chunks of artichoke. Delicious!
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- by: Marymom734
- 7 years ago
We followed the directions precisely. Flavor is very good, but this was so thick that it certainly isn’t a dip, and is almost not a spread. We had to use spoons to glop it onto toasted baguette slices. Spinach artichoke dip recipes are so plentiful, we’ll use a different one in the future. Sorry, Chef John: we love so many others of your recipes.
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- by: Laurenmb
- 7 years ago
Perfect recipe as is! But this is one of those dishes that is fun to mix up. In my most recent version I swapped out some of the cheeses and used mozzarella, Parmesan, and pepper jack! I also added half of one red bell pepper diced, just for some more color. It’s also nice to experiment with spice. Sometimes hot sauce, sometimes cayenne pepper, jalape?os, red pepper flakes, you name it! And I doubled he spinach! Most of my friends/family like a thick, hearty dip! Make it as is and then have fun!
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- by: Xtinebb
- 7 years ago
I made a few substations to this recipe but it turned out great so I thought I would share. I did not have Gruyere cheese so I added some sour cream. It was definitely cheesy enough even without all of the cheese. I did not have mozzarella cheese so I topped it with a blend of cheddar and Monterrey Jack. Turned out fantastic! I would add some Cajun seasoning next time.
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- by: Minnie's Cookbook
- 7 years ago
Made it according to directions for New Year?s (1st time). Either I used too much of an ingredient (?) or it was a little thicker and not as creamy as we would have liked. I didn?t have hot sauce (maybe the lack of liquid?), so I subbed a dry hot pepper-type seasoning. and noticed it was hard to stir together. Just seemed it was lacking something. But no fear! I will try
again 😉 and maybe add a spoonful of cream before baking. -
- by: Icklemewho
- 6 years ago
Great combination of cheeses. I softened the cream cheese and dice the gruyere because I could only find a block at the store. After mixing all the ingredients together, I decided I wanted more cheese than veggies. I added an extra 4 oz of parmesan and gruyere. Hated to do it, but I also needed the sour cream for fluffiness. I sprinkled mozzarella lightly over the top after having mixed half in with everything else. I don’t like the stringiness off mozzarella once it has all baked together, so I did this to avoid pulling it all off the top on the first dip. Overall the flavor was delicious!
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- by: Melissa
- 6 years ago
I followed the recipe exactly. This is the ABSOLUTE BEST spinach artichoke dip I have ever eaten! I don’t have ramekins so I baked it in my glass bread pan. Came out perfectly! The Gruyere cheese is a bit pricey but SO worth it! I made this for my husband over the weekend and decided to try a bite. I’m on a calorie restriction to lose weight (28 lbs so far!) and with that one bite I realized I wasn’t following the plan the rest of the afternoon. My husband and I ate 3/4 of the pan that day. It was amazing on tortilla chips, carrots, celery, and right off a spoon! I will make this again and again and again. Of coarse I knew it would be great, Chef John NEVER makes anything bad!!!
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- by: Ceasar Salazar
- 6 years ago
I’ve always loved spinach and artichoke dip but every time I make it it’s always very oily this one is not oily at all it is very cheesy and gooey. I X out green onion and mix in Fontina and gruyere cheese it was truly wonderful gooey gooey gooey like I said and I use fresh spinach and cooked it and squeeze the heck out of it myself I think one of the most important things about this recipe is to be sure to squeeze the spinach aggressively and I cannot stress the word agressive enough and I absolutely love the nutmeg in there I actually added a little extra but you really can’t taste it but you know it’s there love it love it love it
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