Hot Spinach Artichoke Dip {Gluten Free}
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!
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
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.
- 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
Serving: 1gCalories: 199kcalCarbohydrates: 8gProtein: 30gFat: 16gFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!