Name: Gluten Free Spinach Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 block cream cheese (softened); 1/2 cup sour cream; 1 tbsp garlic (minced); 1 1/2 cup mozarella cheese (shredded); 1/4 cup parmesan (shredded); 1 8-10 oz can artichokes (diced); 1 10 oz bag organic frozen spinach (defrosted and squeezed); 1/2 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; Grated parmesan (to sprinkle on the top); Mozzarella (to sprinkle on the top)

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This Gluten-free spinach dip is super cheesy, extra creamy, and has just the right amount of artichokes. With the combination of mozzarella and parmesan cheese, this one is sure to be loved by everyone! This spinach dip pairs well with a side of fresh pico de gallo and tortilla chips.

For many years I would go to the Cheesecake Factory on Saturday nights with my husband (before I had celiac disease) and as an appetizer, we would always get the spinach and artichoke dip. Well, I think this recipe is right up there, if not better than the one from the Cheesecake Factory!

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Why you will love this recipe
Ingredients
Instructions
Equipment
Top tips
FAQ
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Why you will love this recipe

Spinach artichoke dip is perfect for Sunday football, baby showers, parties, valentines, or just even a night in watching a movie! You can serve this with tortilla chips, crackers, or even fresh veggies like celery and cucumbers!

Ingredients

Cream cheese and sour cream: these 2 ingredients provide the creamy base for this amazing dip.

Frozen spinach: use frozen spinach as an easier option, just be certain to squeeze out any water before adding into the other ingredients.

Artichokes: I like to use canned artichokes without all the extra oils. This way I have full control over what seasonings go into the spinach artichoke dip.

Cheese: I like to use a combination of mozzarella and parmesan. Parmesan adds a nice touch of flavor and mozzarella adds the nice creamy cheese we crave when dipping into a dip!

Seasonings: I like to add minced garlic, onion powder, salt, and pepper as a baseline of flavor. Feel free to play with these by adding things like bacon or chives.

Instructions

Combine all ingredients (minus topping) in a large bowl.
Mix well using a large spoon or with your hands. I like to put on gloves and use my hands to ensure everything is well incorporated.
Spread the dip into a 9x9 baking dish or cast iron skillet and sprinkle the remaining cheese on top.
Place in oven, bake on 325 °F for 25-30 minutes until slightly bubbly. You can remove it at this time or broil it for 2 minutes. Broiling will give you the golden color you see in the one above.

Collage of spinach aritchoke dip being made.

Equipment

9x9 baking dish or cast iron skillet

Top tips

Make sure your cream cheese has come to room temperature. If not, use a hand mixer to beat the cream cheese down.
Always thaw the spinach before using it. To thaw the spinach quickly, place the package into a bowl of warm water.
To drain the spinach, use a cheesecloth and squeeze out the water. If you don’t have a cheesecloth, use a paper towel.

FAQ

Can I make this dip ahead of time?

Absolutely you can make it ahead of time. You can put the ingredients together up to 48 hours ahead of time. Make sure to cover well, place in the fridge and store until you are ready to bake. You may want to add an additional 5-10 minutes to your baking time if the dip is baked straight from the fridge.

What can I serve with my spinach dip?

Spinach dip goes great with fresh pico, a side of sour cream, and tortilla chips. You can also serve it with fresh vegetables, crackers, or bread of your choice.

Can I store the dip once it’s been baked?

Absolutely, place the dip into an airtight container and store for up to 3 days. To heat up, just place in the microwave in 20-second increments until the desired temp has been met.

Can you freeze spinach artichoke dip?

Yes, you can freeze it but it is advisable to wait for the artichoke dip to cool before freezing any leftovers.

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