Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip 2

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. Instead, I use my  simple béchamel sauce recipe (click here) free of saturated fats, made with wholegrain flour to boot and I just add a small amount of grated gruyère cheese to finish it up. I intentionally use a very flavorful cheese so that I can use it sparingly and still achieve that wonderful cheesy-ness! You can serve it sizzling hot, right out of the oven, or at room temperature, with wholegrain pita chips, or thinly sliced whole wheat baguette. Perfect for a Holiday entertaining!!


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

¾ cup Béchamel sauce

½ cup grated gruyere cheese


  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.

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