Is spinach artichoke dip gluten-free? This hot spinach artichoke dip is, and it’s the party dip appetizer everyone will ask you to bring again and again. This hot party dip is made with sour cream, cream cheese, filled with artichoke hearts and spinach, and bursting with flavor! This is the best spinach and artichoke dip recipe! You can even freeze it to have it ready for the holidays or your next super bowl party!
Everybody has a signature party recipe – mine is hot spinach artichoke dip. Whenever I get invited to a party, I get asked to bring it, and by the end of the night, there is never a bite left.
I have been making this hot party dip for over a decade! Even before I had to go gluten-free. And once I had to eliminate gluten from my diet, the only adjustment I had to make to this recipe was to make sure gluten-free dippers were available.
See all of my gluten free appetizers.
Reasons you’ll love this recipe.
- Classic party favorite. Everyone loves this hot spinach artichoke dip! Trust me, the bowl will be licked clean, and everyone will be asking for the recipe.
- Naturally gluten-free. Nobody will know this spinach and artichoke dip is gluten-free; make sure to set some on the side with gluten-free dippers so there’s no cross-contamination.
- Make-ahead. This party dip gets better by the day, making it perfect for making it ahead of time for a party! You can also freeze it to have it ready for the holidays or parties.
Ingredients
- Cream cheese and sour cream are the creamy foundation for this hot party dip.
- Grated Parmesan or Romano cheese for an extra cheesy flavor. If you can grate the cheese fresh, that will give you the best taste and ensure there are no hidden gluten ingredients. However, purchasing already grated cheese will work fine; just read the labels.
- Garlic powder, onion powder, and salt are my favorite seasoning blend for preparing hot spinach artichoke dip.
- Crushed red pepper flakes is my secret ingredient. A small pinch of crushed red pepper gives this dip a little kick that everyone loves. When your guest says, “I love that zing,” they are referring to the crushed red pepper flakes.
Supplies
- Mixing bowls
- Hand mixer or large mixing spoon
- Eight or 9-inch baking dish
How to Make Hot Spinach Artichoke Dip {Gluten Free}?
- Preheat the oven to 350 degrees.
- Place cream cheese, sour cream, spinach, chopped artichokes, grated parmesan cheese, and spices into a large mixing bowl.
- Using a hand mixer, mix all of the ingredients until blended.
- Spread with a spatula the cream cheese mixture into a baking dish, loosely cover with foil, and bake for 45 minutes.
- Take out of the oven and serve hot.
Crockpot Spinach Artichoke Dip
A common question I get with this hot spinach artichoke dip is whether or not you can prepare it in a crockpot. Yes, you can. There are a couple of ways to do this.
- First, you can prepare the recipe entirely in the oven and then put it into a slow cooker to keep warm. This allows you to prepare the dip ahead of time and warm it up when it’s party time.
- Or place all of the ingredients into a crockpot and cook on low for 2-3 hours. At about 1 hour of cooking time, stir the dip and then continue cooking. After 3 hours, keep the dip on the warm setting.
If you can, I suggest using a smaller crockpot when cooking spinach artichoke dip this way. I have a small 2-quart crockpot that works excellent with party dip recipes.
Serving suggestions
Traditionally this easy spinach artichoke dip is served in a bread bowl. However, to make it gluten-free friendly, I serve it in the baking dish alongside gluten-free dippers.
My favorites are:
- Gluten-free crackers
- Gluten-free pretzels
- Gluten-free tortilla chips
- Raw veggies like carrots and celery.
- You can also cut up gluten-free baguettes.
If you also want to offer bread, pita bread, pita chips and other options, I suggest dividing this cheesy spinach artichoke dip into two serving bowls to prevent cross-contamination.
Storage tips
Make this gluten-free spinach artichoke dip entirely ahead of time, store it in an airtight container, and refrigerate it for up to 5 days.
- Cover with foil and heat up in the oven for 20 -30 minutes or until hot.
- You can also place it into a microwave-safe bowl and microwave on high until hot, stirring halfway through so it heats evenly. The time to heat will depend on the amount of dip you’re warming up.
You can also freeze this party dip to have it ready for parties or the holidays.
- To freeze, combine all ingredients into a casserole or disposable dish and freeze. You don’t need to cook the dip thoroughly. Take the party dip out 1-2 days before you plan to make it, and let it thaw in the refrigerator. Continue with the recipe. You might need to add extra cooking time to the dip if it’s still a little frozen or cold.
- You can also cook directly from frozen, but you’ll need to add an extra 20 minutes or so of cooking time to the recipe. I recommend covering the dip with foil and then removing the foil during the last 10- 15 minutes of cooking time.
Cooking Tips
- Squeeze the water out of the spinach. After you thaw the frozen spinach, use a mesh strainer to drain as much liquid as possible before adding it to the rest of the ingredients. I will use my hands or spoon to squeeze the spinach to remove the liquid. This step is essential because too much water from the spinach will turn the dip soupy.
- Use frozen or canned artichoke hearts. Either way, make sure to drain the liquid before adding to the other ingredients.
- Don’t use marinated artichokes. This will add oil and a vinegar flavor to the dip.
- Use fresh garlic. To keep this spinach artichoke dip simple, I’ll reach for the granulated garlic. However, I’ve also grated 1-2 fresh garlic cloves into the dip, which is equally delicious.
- Process the spinach and artichokes into small pieces. If you want small pieces that blend nicely into the cream cheese and greek yogurt, add the artichokes and spinach into the food processor or blender and pulse a few times.
- Control the spice. Crushed red pepper flakes add a nice kick to this party dip but leave it out if you don’t want a spicy dip.
- Make it extra cheesy. You can also stir in some mozzarella cheese with the parmesan cheese.
What to do with leftover spinach artichoke dip
If by some chance you have leftovers, or maybe you saved a little extra in the refrigerator for later, here are other delicious options to enjoy spinach artichoke dip.
- On a gluten-free bagel. Slather some on a bagel with a thick slice of tomato for a delicious breakfast. Or spread some of this gluten-free garlic bread.
- Stuffed in a chicken breast. This takes chicken from boring to amazing!
- On a burger. Spread some artichoke and spinach dip on a gluten-free roll or keep it low carb and eat on the burger. Either way, it’s delicious.
- Stir some in gluten-free pasta. If you need some creamy, comforting pasta, stir some dip into fettuccine or penne. Trust me; you’ll thank me later.
FAQS
This cream cheese-based spinach artichoke dip should be consumed hot, and it’s easier to dip vegetables or pretzels in.
Sure, but you’ll need to cook the spinach down and drain the liquid before adding it to the other ingredients. Also, you’ll need to use a hefty (16 ounces or more) container of spinach for this dip recipe, and regular or baby spinach will work. Also, I recommend chopping the spinach before cooking it.
Unfortunately, no, you can’t. Since this dip is made with dairy products, bacteria can multiply and spoil if left out overnight.
Hot Spinach Artichoke Dip {Gluten Free}
Equipment
- large mixing bowl or spoon
- spatula
- 8 or 9-inch baking dish
Ingredients
- 2 8-ounce packages of cream cheese softened
- 1 8-ounce container of sour cream
- 1 10-ounce package of frozen chopped spinach thawed and completely drained.
- 1 14-ounce can of quartered artichoke hearts drained and chopped into small pieces.
- 1/2 cup Grated Parmesan or Romano Cheese
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 350 degrees.
- Place cream cheese, sour cream, spinach, chopped artichokes, grated parmesan cheese, and spices into a large mixing bowl.
- Using a hand mixer, mix all of the ingredients until blended.
- Spread with a spatula the cream cheese mixture into a baking dish, loosely cover with foil, and bake for 45 minutes.
- Take out of the oven and serve hot.
Notes
- Cover with foil and heat up in the oven for 20 -30 minutes or until hot.
- You can also place it into a microwave-safe bowl and microwave on high until hot, stirring halfway through so it heats evenly. The time to heat will depend on the amount of dip you’re warming up.
- To freeze, combine all ingredients into a casserole or disposable dish and freeze. You don’t need to cook the dip thoroughly. Take the party dip out 1-2 days before you plan to make it, and let it thaw in the refrigerator. Continue with the recipe. You might need to add extra cooking time to the dip if it’s still a little frozen or cold.
- You can also cook directly from frozen, but you’ll need to add an extra 20 minutes or so of cooking time to the recipe. I recommend covering the dip with foil and then removing the foil during the last 10- 15 minutes of cooking time.
Nutrition
Did you make this recipe?
Have you tried this Hot Spinach Artichoke Dip Recipe {Gluten Free}? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #glutenfreeitalianeats. I can’t wait to see it!
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