Chef John's Hot Spinach Artichoke Dip

Chef John's Hot Spinach Artichoke Dip

Made  times
Chef John 23780

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  4. Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
  5. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.


  • Cook's Note
  • You can use one larger baking dish instead of the two ramekins to bake the dip.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 45 Ratings

Most helpful positive review

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 chee...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 chee...

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 anyt...

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 us...

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...

I have become a Chef John fan! I don't like spinach-artichoke dip, but I made this for a friend's party and even I liked it. I followed the recipe exactly, and the dish was licked-clean by the...

4.5 stars. I wish it was creamier but it was because of my cheese selection. I used leftover blue and havarti dill instead of Gruyere. Even still, this is my new artichoke dip recipe.

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 Gruyer...

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 o...

Really great dip. I added a quarter of a cup of sour cream for creaminess and a small can of Ortega fire roasted green chilies (everything here in the SW gets green chili added). The taste and t...

Other stories that may interest you