Gordon Ramsay Spinach Artichoke Dip Recipe

This creamy spinach artichoke dip is rich, cheesy, and packed with flavor! It’s made with cream cheese, sour cream, and parmesan, then baked until warm and bubbly. Perfect for dipping with tortilla chips, crackers, or toasted baguette slices.

Ingredients Needed:

• 8 oz. cream cheese, well softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, minced (1 tsp)
• 2/3 cup (76g) finely shredded parmesan cheese
• 1/2 cup (56g) finely shredded mozzarella cheese
• Pepper, to taste
• 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
• 6 oz. Frozen spinach, thawed, squeezed to drain excess liquid.

How To Make Spinach Artichoke Dip Recipe?

1. Preheat the oven: Set oven to 350°F. Grease a small baking dish (1-quart) with non-stick spray.
2. Mix the ingredients: In a bowl, combine cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper. Stir in the artichokes and spinach.
3. Bake the dip: Spread the mixture evenly in the baking dish. Bake for 20 minutes until warm and bubbly.
4. Serve and enjoy: Serve hot with tortilla chips, crackers, or toasted baguette slices.

Recipe Tips:

• Drain the Artichokes and Spinach Well: Squeeze out as much liquid as possible from the artichokes and spinach. Too much moisture will make the dip watery instead of creamy.
• Use Softened Cream Cheese: Make sure the cream cheese is very soft before mixing. If it’s too cold, it won’t blend smoothly, and the dip won’t be creamy. Let it sit at room temperature for about 30 minutes or microwave for a few seconds.
• Shred Your Cheese: Pre-shredded cheese has anti-caking agents that can make the dip grainy. For the best melt and texture, shredded parmesan and mozzarella from a block.
• Bake Until Bubbly, Not Dry: Keep an eye on the dip while baking. It should be hot and bubbly but don’t overbake, or it will dry out. If the top starts to brown too much, cover it loosely with foil.
• Let It Rest Before Serving: Let the dip sit for about 5 minutes after baking. This helps the flavors blend and makes the dip easier to scoop without being too runny.

How To Store & Reheat Leftovers?

• Refrigerate: Let the dip cool down first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Reheat: Place the dip in a small saucepan over low heat. Stir constantly until heated through, adding a splash of milk if it looks too thick.

Nutrition Facts:

• Calories: 210 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 320mg
• Potassium: 120mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Street Corn Dip Recipe
• Gordon Ramsay Buffalo Chicken Dip Recipe
• Gordon Ramsay Caramelized Onion Dip Recipe