Rating: 4.7 stars
173 Ratings
  • 5 star values: 137
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.

  • Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.

  • 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.

Nutrition Facts

284 calories; protein 12.7g; carbohydrates 8.8g; fat 22.9g; cholesterol 70.5mg; sodium 636.8mg. Full Nutrition
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Reviews (130)

Most helpful positive review

Rating: 5 stars
05/13/2012
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! Read More
(95)

Most helpful critical review

Rating: 3 stars
01/20/2013
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. Read More
(12)
173 Ratings
  • 5 star values: 137
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/13/2012
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! Read More
(95)
Rating: 5 stars
01/01/2013
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. Read More
(72)
Rating: 5 stars
01/06/2013
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. Read More
(41)
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Rating: 5 stars
12/08/2012
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! Read More
(28)
Rating: 5 stars
06/15/2014
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 texture was amazing. Read More
(21)
Rating: 5 stars
10/12/2013
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! Read More
(16)
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Rating: 5 stars
06/20/2012
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. Read More
(12)
Rating: 3 stars
01/20/2013
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. Read More
(12)
Rating: 5 stars
01/01/2015
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. Read More
(8)