Chef John's Hot Spinach Artichoke Dip Recipe - Allrecipes.com
Chef John's Hot Spinach Artichoke Dip Recipe
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How to Make Spinach and Artichoke Dip
See how to make the ultimate cheesy party dip! See more
  • READY IN 45 mins

Chef John's Hot Spinach Artichoke Dip

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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 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.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • You can use one larger baking dish instead of the two ramekins to bake the dip.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2012

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 8x8 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!

 
Most Helpful Critical Review
Jan 20, 2013

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.

 
Dec 31, 2012

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.

 
Jan 06, 2013

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.

 
Dec 08, 2012

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!

 
Jun 20, 2012

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 end of the night.

 
Jun 17, 2012

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.

 
Oct 12, 2013

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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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 714 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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