Gordon Ramsay Spinach Artichoke Dip Recipe

The first time I screwed this up, I treated it like nacho cheese in disguise. I overloaded the cheese, under-drained the spinach, and ended up with a greasy puddle that looked like a crime scene at a fondue party.

What I thought was a simple party dip turned out to be a balancing act between fat, moisture, and texture. Ramsay’s style? It’s all about control—layered flavor, zero slop, and strategic fat distribution.

If you want a spinach artichoke dip that holds its shape, actually tastes like vegetables, and doesn’t coat your tongue like a candle—this is the version that delivers.

Why This Works (And Where Most Go Wrong)

Most people go straight for the cheese bomb—cream cheese, mayo, sour cream, mozzarella, parmesan—and end up with a one-note, greasy, soupy dip that tastes like someone melted a pizza under a heat lamp.

Here’s what makes the Gordon-style version different:

• Balanced fat ratio: Cream cheese gives body, sour cream brings tang, mayo adds emulsified richness without going overboard.
• Proper moisture control: Artichokes and spinach are moisture bombs—if you don’t squeeze the life out of them, your dip will separate.
• Fresh garlic, not garlic powder: One small clove adds depth without overpowering.
• Real cheese shredding: You want smooth melt, not grainy clumps from bagged cheese.

Ingredients That Actually Matter

• 8 oz cream cheese – Room temperature is non-negotiable. Cold cream cheese fights back.
• 1/4 cup sour cream – Cuts the richness with acid. Don’t swap for Greek yogurt unless you’ve tested the brand.
• 1/4 cup mayonnaise – Ramsay doesn’t drown it in mayo like some versions. It’s a binder, not a base.
• 1 garlic clove, minced – One. Not three. Not powder. You want warmth, not garlic breath.
• 2/3 cup finely shredded parmesan – Nutty umami. Use fresh block parm—not shelf-stable dust.
• 1/2 cup finely shredded mozzarella – Gives you that pull without turning rubbery.
• 1 (14 oz) can quartered artichoke hearts – Drained and squeezed. Chop them down to avoid stringy bites.
• 6 oz frozen spinach – Thaw and squeeze until it’s dry like a wrung-out towel.

Optional:

• Black pepper, to taste – Don’t salt it. Cheese does that job.

How To Make Gordon Ramsay Spinach Artichoke Dip

Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish with nonstick spray.

Soften your cream cheese completely. If it’s still firm, microwave in short bursts (5-10 seconds) until spreadable.

In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and black pepper. Stir until completely smooth.

Add chopped, squeezed artichokes and spinach. Fold them in—don’t beat them. You want streaks of green, not mush.

Transfer to the baking dish. Level the top with a spatula.

Bake for 20 minutes, uncovered, until the top is just starting to brown and the edges are bubbling. Do not bake it until the whole top crusts over—that’s how it dries out.

Rest for 5 minutes before serving. This sets the structure and deepens the flavor.

What Gordon Ramsay Says About This Dish

• “Don’t drown it in cheese—you want to taste the spinach and artichokes.”
  → When I backed off the mozzarella and let the garlic and veg shine, it became an actual dish, not just party sludge.
• “Squeeze everything. Moisture ruins everything in a hot pan or oven.”
  → I used to drain artichokes and spinach casually. Now I literally wring them out in a dish towel.
• “Let it rest—flavor isn’t just about heat.”
  → That five-minute rest after baking? Total game changer. It tightens up the dip without it getting rubbery.

What I Got Wrong (And How I Fixed It)

• Didn’t soften the cream cheese fully → Result: Lumpy, broken base. Fixed by microwaving it briefly to room temp.
• Used bagged shredded cheese → Result: Grainy, oily melt. Fixed by shredding parmesan and mozzarella from blocks.
• Didn’t squeeze spinach properly → Result: Pool of green water at the bottom. Now I press it like I’m drying laundry.
• Overbaked it → Result: Split, dry dip. Now I pull it when it just starts to bubble.

Variations That Actually Hold Up

• Add a pinch of red chili flakes for heat without altering texture.
• Swap mayo for crème fraîche if you want a more French-style richness (tested—works).
• Use roasted garlic instead of raw if you want sweeter depth—just use less.
• Try gruyère instead of mozzarella if you want funk and melt (tested—delicious but bolder).

Avoid:

• Greek yogurt (too tangy, weird texture)
• Low-fat cream cheese (ruins the body)
• Marinated artichokes (overpower everything)

Pro Tips That Change the Game

• Use a metal strainer and the back of a spoon to press liquid out of spinach. You’ll get far more moisture out than by hand alone.
• Warm the baking dish before adding the dip. Gives you faster bubbling with less overbaking.
• Add a splash of lemon juice post-bake if it tastes too rich. Just a touch brightens the whole dish.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Low heat in a pan or oven. Stir constantly, add a splash of milk or cream to revive texture.
• Freezing: Don’t bother. The texture won’t hold.
• Leftover move: Slather on crostini with a fried egg on top = elite breakfast.

FAQs

Q: Can I use fresh spinach instead of frozen?
Yes—but cook it down and squeeze like crazy. You need 6 packed ounces after cooking and draining.

Q: Can I microwave it instead of baking?
You can—but you’ll lose the browned top and the flavor depth. Oven’s better.

Q: Why is mine oily?
Probably pre-shredded cheese or under-drained veg. Start shredding your own and squeezing like your life depends on it.

Q: Can I make this ahead?
Yes—assemble and refrigerate. Bake just before serving.

Q: What should I serve it with?
Toasted baguette slices win for texture. Crackers and chips are fine, but they don’t elevate it.

Try More Recipes:

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