Spinach 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.


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
1      ounce Parmesan cheese, finely
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. 4g • fat 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 Speeds 2 to 4 until softened,
about 30 seconds. Add remaining
ingredients and mix on Speed 2 to fully
combine, about 20 seconds.
3. Transfer mixture to the prepared pie/
cake pan and place in the oven. Bake 20
minutes, and then broil for an additional
6 to 8 minutes, or until top is nicely
4. Serve immediately with pita chips, crusty
bread, and crisp vegetables