📝 About This Recipe
This quintessential American appetizer elevates the classic party staple into a gourmet experience, blending the earthy richness of sautéed spinach with the tangy brightness of marinated artichokes. Our version features a luxurious triple-threat cheese base of cream cheese, sharp Gruyère, and nutty Parmesan, ensuring a perfect cheese pull in every bite. Baked until the top is golden-brown and bubbling, this dip is the ultimate comfort food that bridges the gap between casual snack and elegant hors d'oeuvre.
🥗 Ingredients
The Vegetable Base
- 10 ounces Frozen chopped spinach (thawed and squeezed completely dry)
- 14 ounces Marinated artichoke hearts (drained and roughly chopped)
- 1/2 cup Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Unsalted butter (for sautéing)
The Creamy Binder
- 8 ounces Cream cheese (full fat, softened to room temperature)
- 1/2 cup Sour cream (at room temperature)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Dukes)
The Cheese & Seasoning
- 1 cup Gruyère cheese (freshly shredded and divided)
- 1/2 cup Parmigiano-Reggiano (freshly grated and divided)
- 1/2 cup Mozzarella (low-moisture, shredded)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Freshly ground black pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
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2
Place the thawed spinach in a clean kitchen towel or cheesecloth. Twist and squeeze with all your might until no more liquid escapes. This prevents a watery dip.
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3
In a medium skillet over medium heat, melt the 1 tablespoon of butter. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
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4
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant, being careful not to brown it.
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5
In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together with a spatula or hand mixer until completely smooth and lump-free.
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6
Fold in the sautéed onion and garlic mixture, the squeezed dry spinach, and the chopped artichoke hearts.
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7
Add 1/2 cup of the Gruyère, 1/4 cup of the Parmesan, and all of the Mozzarella to the bowl. Stir until the cheese is evenly distributed.
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8
Season the mixture with lemon juice, red pepper flakes, salt, and black pepper. Taste a small amount and adjust seasoning if necessary.
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9
Transfer the mixture into your prepared baking dish, smoothing the top with the back of a spoon.
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10
Sprinkle the remaining Gruyère and Parmesan over the top to create a generous cheese crust.
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11
Bake for 25-30 minutes, or until the dip is bubbling around the edges and the cheese on top has developed beautiful golden-brown spots.
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12
Optional: For an extra-crispy top, turn the broiler on high for the last 1-2 minutes, watching closely to prevent burning.
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13
Remove from the oven and let it rest for 5 minutes before serving. This allows the oils to reabsorb and the texture to set perfectly.
💡 Chef's Tips
Always squeeze your spinach twice—liquid is the enemy of a thick, creamy dip. Use blocks of cheese and grate them yourself; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If you prefer a smokier flavor, substitute the Gruyère with Smoked Gouda. Make it ahead of time by assembling the dip in the dish, covering with foil, and refrigerating for up to 24 hours before baking. If the dip seems too thick after mixing, stir in 1-2 tablespoons of heavy cream to loosen it up.
🍽️ Serving Suggestions
Serve with warm, sliced sourdough baguette or toasted ciabatta rounds. Offer colorful vegetable crudités like rainbow carrots, bell pepper strips, and blanched broccoli florets for a lighter option. Pair with sturdy, salty pita chips or thick-cut kettle potato chips. Accompany with a crisp, dry white wine like Sauvignon Blanc or a light pilsner to cut through the richness. For a fun twist, serve inside a hollowed-out bread bowl.