Gluten Free Spinach Dip
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!
Equipment
Ingredients
- 1 block cream cheese softened
- ½ cup sour cream
- 1 tablespoon garlic minced
- 1 ½ cup mozarella cheese shredded
- ¼ cup parmesan shredded
- 1 8-10 oz can artichokes diced
- 1 10 oz bag organic frozen spinach defrosted and squeezed
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Grated parmesan to sprinkle on the top
- Mozzarella to sprinkle on the top
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 in 325℉ 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.
Notes
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.
Nutrition
Serving: 1gCalories: 162kcalCarbohydrates: 7gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 484mgPotassium: 222mgFiber: 2gSugar: 1gVitamin A: 565IUVitamin C: 6mgCalcium: 235mgIron: 1mg
Tried this recipe?Let us know how it was!