Spinach, Gruyère and Artichoke Dip

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.


2 Cups


  • Olive oil or nonstick cooking spray
  • 12 ounces cream cheese, room temperature and cut into 1-inch pieces (regular or reduced-fat style, such as Neufchâtel, may be used)
  • 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 spinach, thawed and drained well
  • 1 can (15 ounces) quartered artichoke hearts, drained
  • 2 tablespoons heavy cream
  • ½ teaspoon crushed red pepper

Nutritional information

Per serving (2 tablespoons): Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g



  1. Fit the oven with the Rack in Position 1.Lightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking spray; reserve.
  2. Put the cream cheese into a mixing bowl.Using a hand mixer, mix until softened.Add remaining ingredients and mix on Low to fully combine.
  3. Transfer mixture to the prepared pie/cake pan and transfer to the oven. Set to Bake at 350°F for 20 minutes, and then switch to Broil for an additional 5 minutes, or until top is nicely browned.
  4. Serve immediately with pita chips, crusty bread and crisp vegetables.