Gordon Ramsay Spinach Artichoke Dip Recipe

This creamy rich gordon ramsay spinach artichoke dip recipe is made with fresh spinach, tender artichokes, and three cheeses, ready in 30 minutes. The golden crust breaks open to reveal a bubbling, savory filling that smells intensely of garlic and baked parmesan. I make this whenever I need a reliable appetizer that disappears quickly.

Why This Classic Works

I used to rely on store-bought dips until I realized how simple the homemade version is. The trick I learned is draining the artichokes thoroughly so the mixture stays thick instead of watery.

Taking the time to properly wilt fresh spinach makes a massive difference in texture. The layered cheeses melt together to form a crust that keeps the dip hot long after it leaves the oven.

Gordon Ramsay Spinach Artichoke Dip Recipe Ingredients

• 10 oz fresh spinach
• 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Gordon Ramsay Spinach Artichoke Dip Recipe

1. Preheat and Prep: Preheat oven to 375°F (190°C) and lightly grease an 8-inch baking dish.
2. Wilt the Spinach: Heat a large skillet over medium heat, add the fresh spinach, and cook for 3 minutes until completely wilted. Squeeze out all excess moisture.
3. Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper.
4. Fold the Veggies: Stir the chopped artichoke hearts, drained spinach, half the mozzarella, and half the parmesan into the cheese mixture until evenly distributed.
5. Bake: Spread the mixture into the prepared baking dish, top with the remaining cheeses, and bake for 20 minutes until bubbling and golden brown.

Recipe Tips

• Squeeze the spinach: Removing all liquid prevents a soggy, separated dip.
• Use block cream cheese: It melts better and has a richer texture than the tub varieties.
• Chop artichokes finely: This ensures you get a bit of artichoke in every single scoop without large, awkward chunks.

What To Serve With Spinach Artichoke Dip

Serve this warm dip with sturdy tortilla chips, toasted baguette slices, or thick pita chips. Crisp celery sticks and carrot batons also work well for a lighter dipping option.

How To Store

Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. I do not recommend freezing this dip as the dairy will separate when thawed.

FAQs

Can I use frozen spinach?
Yes, just thaw it completely and squeeze out all the excess water before mixing.

Can I make this ahead of time?
Absolutely, assemble the dip, cover, and refrigerate for up to 2 days before baking.

Why is my dip greasy?
This usually happens if you use low-fat mayonnaise or if the baking temperature is too high.

Nutrition

• Calories: 250 kcal
• Total Fat: 20 g
• Saturated Fat: 10 g
• Cholesterol: 45 mg
• Sodium: 350 mg
• Total Carbohydrate: 8 g
• Protein: 9 g

Try More Recipes:

• Gordon Ramsay Beetroot Hummus Recipe
• Gordon Ramsay Anchovy Dip Recipe
• Gordon Ramsay Street Corn Dip Recipe

gordon ramsay spinach artichoke dip recipe

Recipe by Sophie Lane

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This gordon ramsay spinach artichoke dip recipe features creamy melted cheeses, tender artichokes, and fresh spinach ready in 30 minutes. This warm, bubbly appetizer is great for weekend gatherings and simple to prepare.

Ingredients

• 10 oz fresh spinach

• 14 oz can artichoke hearts, drained and chopped

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 cup mozzarella cheese, grated

• 1/2 cup parmesan cheese, grated

• 2 cloves garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Preheat and Prep: Preheat oven to 375°F (190°C) and lightly grease an 8-inch baking dish.
• 2. Wilt the Spinach: Heat a large skillet over medium heat, add the fresh spinach, and cook for 3 minutes until completely wilted. Squeeze out all excess moisture.
• 3. Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper.
• 4. Fold the Veggies: Stir the chopped artichoke hearts, drained spinach, half the mozzarella, and half the parmesan into the cheese mixture until evenly distributed.
• 5. Bake: Spread the mixture into the prepared baking dish, top with the remaining cheeses, and bake for 20 minutes until bubbling and golden brown.