Go Back
–+ servings
5 from 5 votes
Print

Creamy Spinach Artichoke Dip

I love the combination of fresh spinach and artichoke and this creamy spinach artichoke dip is absolutely marvelous sizzling right out of the oven! I have made it as healthy as can be–no mayo, or cream, or cream cheese, or sour cream or any of those ingredients I have seen in most recipes for this dip. Perfect for a Superbowl party!!

Course Appetizer, Side Dish
Cuisine American
Keyword artichoke dip no mayo, artichoke gruyere dip recipe, creamed spinach artichoke dip, creamy artichoke dip, creamy artichoke spinach dip, creamy spinach and artichoke dip, creamy spinach artichoke dip, creamy spinach artichoke dip recipe, creamy spinach dip, fresh spinach artichoke dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 425 kcal
Author Catherine Katz

Ingredients

  • 1 Tbsp olive oil
  • 1 shallot peeled and finely chopped
  • 1 14 oz can organic marinated artichoke hearts, drained
  • 4-5 cups fresh baby spinach leaves
  • pinch of coarse salt
  • 3/4 cup Béchamel sauce see recipe link above
  • 1/2 cup grated gruyere cheese

Instructions

  1. Preheat oven to Broil 400 F.
  2. Place olive oil in a medium non-stick pan and sauté the chopped shallot until soft.
  3. Add the drained artichoke hearts (cut them in quarters if they are not already cut), to the pan and continue to cook for a few minutes until slightly browned.
  4. Add the fresh spinach to the same pan and continue to cook, covered for a few minutes.
  5. Turn off the stove and add coarse salt.
  6. Place the artichoke/spinach mixture in a small baking pan and pour the béchamel sauce evenly over it.
  7. Sprinkle with grated cheese and place in preheated oven, close to the top broiler, for 10-12 minutes until the top is sizzling and perfectly golden.