37 minutes
This Artichoke & Spinach Gouda Melt Dip is a delightful blend of savory cheeses, tender spinach, and marinated artichokes, all baked to perfection. It's perfect for gatherings or a cozy night in.
tablespoons
Garlic Clove, minced
cloves
Baby Spinach, chopped coarse
cups
Cream Cheese, softened
0 oz
Gouda Cheese, shredded
cups
Parmesan Cheese, grated
cups
Marinated Artichoke Hearts, chopped
cups
cups
teaspoons
teaspoons
1. Preheat Oven
Preheat your oven to 400 degrees and make sure the oven rack is positioned in the middle.
2. Heat Olive Oil and Garlic
Heat the olive oil in a 12-inch skillet over medium heat until it shimmers. Add the minced garlic and cook for about 30 seconds until it becomes fragrant.
3. Add Spinach
Gradually add the chopped spinach, a handful at a time, stirring constantly. Cook for about 4 minutes until all the spinach is wilted and any excess liquid has evaporated.
4. Add Cream Cheese
Remove the skillet from the heat and stir in the softened cream cheese until it’s completely melted and combined with the spinach mixture.
5. Add Cheeses, Artichoke Hearts, Mayonnaise, and Spices
Incorporate the shredded Gouda, grated Parmesan, chopped artichoke hearts, mayonnaise, black pepper, and cayenne pepper into the spinach mixture. Stir until everything is well combined.
6. Transfer to Baking Dish
Transfer the mixture to a 2-quart baking dish, smoothing the top with a rubber spatula.
7. Bake the Dip
Bake the dip in your preheated oven for about 22 minutes until it’s golden brown on top and bubbling around the edges.
8. Cool and Serve
Let the dip cool for about 10 minutes before serving.
Add cooked, shredded chicken or crumbled bacon to the dip for a protein boost. For a seafood twist, fold in crabmeat or small cooked shrimp.
Swap out the gouda for pepper jack cheese, add roasted green chiles in place of artichokes, and stir in some black beans or corn. Serve with tortilla chips and fresh cilantro.
Mix in some crispy pancetta or bacon bits. Shredded rotisserie chicken or lump crab meat can also make for a deliciously meaty variation.
Sauté minced garlic or shallots in the butter before combining with the other ingredients for a more intense flavor. Add a splash of white wine to the sautéing aromatics for a sophisticated note.
Replace artichokes with sun-dried tomatoes and olives, use feta cheese instead of gouda, and add a dash of oregano and thyme. Pair with pita chips or crusty bread.
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