I’m pretty sure there’s approximately 8,874 recipes out there for spinach artichoke dip out there on the interwebs. So posting this on here gave me pause because I wondered if the world really needed another recipe for something that there are already endless recipes for. Then I thought eh why the hell not because in my book there’s no such thing as too much spinach artichoke dip so maybe that goes for the recipes too.
I’m banking on at least one person having never made it before and maybe coming across my recipe and trying it. So maybe it’s unoriginal but oh well here it is.
And I mean what I say, there’s no such thing as too much spinach artichoke dip. It’s one of my favorites and I hadn’t made it in ages. I decided to tweak my old recipe a little and this time I went with a mix of mozzarella and gruyere. The gruyere was inspired let me tell you.
I bought a smoked gruyere and it gave the dip an amazing flavor. I could tell the difference immediately and it was so delicious. So absolutely sinful and terrible for you but every once in a while it’s just necessary.
It’s just such a classic dip and I think it’s something that everybody enjoys. Every time I make it there’s never any left so I think that says something. I feel like even if people don’t even like spinach normally they won’t turn away this dip. There’s just something about all the ingredients together that makes it perfect.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Spinach Artichoke Dip (Gluten Free)
- 1 10 oz box frozen spinach defrosted & squeezed dry
- 1 15 oz can artichoke hearts drained & roughly chopped
- 3 cloves garlic finely chopped/grated
- 8 oz cream cheese softened
- 1 cup shredded mozzarella
- 1 cup shredded gruyere
- ½ cup sour cream
- ½ cup mayo
- For serving: tortilla chips toasted baguette, pita chips/bread
Preheat oven to 375*
After your spinach is defrosted squeeze it dry in a cloth or in a sieve. Make sure it’s as dry as possibly or your dip will be watery. Drain artichokes and give them a rough chop.
Add all the ingredients to a large bowl and mix well. Move to an oven safe dish and springkle extra mozzarella and gruyere on top. Bake for about 30-40 minutes or until all the cheese is bubbly and warmed through.
Serve warm with tortilla chips, toasted baguette, or pita chips/bread.