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Artichoke and Gruyère dip


10 minutes


12 minutes



Artichoke and Gruyère dip
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125 ml (1/2 cup) olive oil
4 garlic cloves, peeled
1 medium onion, thinly sliced
180 ml (3/4 cup) frozen spinach, defrosted and drained
250 ml (1 cup) cream cheese, coarsely chopped
250 ml (1 cup) sour cream
180 ml (3/4 cup) Parmesan, grated
1 can, 400 ml (14 oz.), artichoke hearts, drained and coarsely chopped  
15 ml (1 tbsp.) Dijon mustard
Salt and freshly ground black pepper
250 ml (1 cup) Gruyère, grated


  1. In a small saucepan, heat the olive oil over high heat.
  2. Add the garlic cloves.
  3. Warning: the oil must not be too hot; as small bubbles appear around the garlic cloves, adjust the heat to maintain that level of cooking.
  4. Cook for 20 minutes, turning occasionally or until the garlic cloves brown slightly and become tender.
  5. Remove from the heat.
  6. Crush the garlic cloves with a garlic press. Reserve the oil.
  7. The garlic oil may be used in various preparations. 
  8. In a large frying pan, heat 30 ml (2 tbsp.) of the garlic oil over medium heat.
  9. Sweat the onions for 3 to 4 minutes.
  10. Add the spinach and cook for 2 minutes, stirring frequently.
  11. Reduce the heat and add the cream cheese.
  12. Melt over low heat, stirring constantly.
  13. Add the sour cream, the caramelized garlic, the Parmesan, artichoke hearts and Dijon mustard.
  14. Season with salt and pepper.
  15. Turn off the heat and mix until all the ingredients are well combined.
  16. Place the dip in a large microwave-safe bowl and sprinkle with the Gruyère.
  17. Cook in the microwave for 2 minutes, or until the cheese is melted. Stir.
  18. Serve hot with corn chips.

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