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Chef John's Hot Spinach Artichoke Dip

Chef John's Hot Spinach Artichoke Dip

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Chef John

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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Nutrition

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  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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.
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Reviews

Sarah Jo
38
5/13/2012

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!

Jeanie
24
12/31/2012

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.

JudyR
22
1/6/2013

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.