Spinach Artichoke Dip

Soo good with sourdough bread too! Submitted by BeeMaddox
Soo good with sourdough bread too! Submitted by BeeMaddox
Cuisinart original

A bit of a twist on the standard spinach artichoke dip, for the more grown-up palate.The combination of Gruyère and Parmesan gives the dip a pleasant nuttiness. No special pan required. We found that using a pie plate was the best and quickest way to warm this dish.


Makes 2 cups


        olive oil or nonstick cooking spray
12   ounces cream cheese, room
        temperature and cut into 1-inch
2     ounces Gruyère cheese, finely grated
1     ounce Parmesan cheese, finely grated
1     garlic clove, finely chopped
½    small shallot, finely chopped
8     ounces frozen chopped spinach,
       thawed and drained well
1    can (15 ounces) quartered artichoke
      hearts, drained
2    tablespoons heavy cream
½   teaspoon crushed red pepper

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 115 (76% from fat) • carb. 3g • pro. 4gfat 10g • sat. fat 6g • chol. 30mg • sod. 218mg calc. 71mg • fiber 1g


1. Preheat oven to 350°F with the rack in the
middle position. Lightly coat a 9-inch pie or
cake pan with olive oil or nonstick cooking
spray; reserve.
2. Put the cream cheese in a large mixing
bowl. Mix on Speed 2 until softened, about
30 seconds. Add remaining ingredients and
mix on Speed 2 to fully combine, about 20
3. Transfer mixture to the prepared pie/cake
pan and transfer to the oven. Bake 20
minutes, and then broil for an additional 6
to 8 minutes, or until top is nicely browned.
4. Serve immediately with pita chips, crusty
bread, and crisp vegetables.