Gameday Gluten Free: Spinach and Artichoke Dip

Today I’m going to share a recipe for homemade spinach and artichoke dip. Yes, it’s gluten free. No, it’s not healthy. Yes, it is delicious. This is adapted from Foodwishes‘s blog, so thank you!!

Ingredients:

  • 2 tablespoons butter
  • 1/2 cup chopped green onion, white and light green parts only
  • 2 cloves minced garlic
  • 1 package (10 oz.) frozen chopped spinach, thawed and dried
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 8 ounces cream cheese
  • 1/4 tsp hot sauce
  • small pinch of nutmeg
  • salt and ground black pepper to taste
  • 1 cup Parmesan cheese, preferably Parmigiano Reggiano
  • 1/4 cup mozzarella, shredded

Directions:

  • Preheat oven to 400 degrees.
  • Melt two tablespoons of butter in a skillet and cook chopped green onions on medium-low heat for five minutes. After five minutes, turn the heat off and let about two cloves of garlic sit in the butter/onion combination. Mix garlic around and let it sweat while you prepare everything else.
    Onions and garlic sweating

    Onions and garlic sweating

  • Begin process of thawing spinach. Place on microwave-safe plate and cook/thaw for 7-9 minutes, depending on your microwave strength.
  • Drain and cut artichoke hearts into smaller pieces.
  • The most painful, agonizing part of this recipe is drying the spinach. It takes several paper towels’ worth of patting to dry, but it’s very much worth it, so keep going!
  • Combine all of the following elements into a bowl:
    – green onions and garlic
    – chopped artichoke hearts
    – 8 ounces cream cheese (full fat, 1/3 less fat, your choice)
    – dried spinach
    – 1/4 tsp hot sauce
    – small pinch of nutmeg
    – salt and ground black pepper
    -1 cup of Parmesan cheese

    Items ready to be combined!

    Items ready to be combined!

  • The cream cheese makes the combining process a little bulky, but it becomes easier quickly.
    All ingredients Combined!

    All ingredients Combined!

  • Once dip is combined, put in ceramic dish to cook. No need to grease the dish- it will not stick, and you will want to scrape the bottom of the bowl, trust me.
  • Cover the top of the dip with mozzarella cheese. This will give the dip a shell that can become golden, brown, and even more delicious (if that was possible).
    Covered with mozzarella and ready to be cooked

    Covered with mozzarella and ready to be cooked

  • Let dip cook at 400 degrees for 25 minutes.
  • Take out of oven and enjoy!
    Done!

    Done!

    Finished Product

    Finished Product

  • I like to eat mine with a nice, solid tortilla chip- possibly the Snyder Naturals tortilla chip. It’s a solid chip, and gluten free to boot.

Enjoy!



5 thoughts on “Gameday Gluten Free: Spinach and Artichoke Dip

  1. Barb Draa says:

    I bet fresh spinach, chopped up would work too. wash it, spin it, chop it… wdyt?


    • Yes! I bet that would work just fine!


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  3. Bill Brinzer says:

    Tried this on some unsuspecting family members Christmas Eve. They had no idea it was gluten-free or where the recipe came from.

    Comments:
    “This is amazing.”
    “This is really, really, really good dip.”
    “Did YOU make this?!”

    and my favorite: “I mean, it’s almost like a dessert.” (Yes, seriously. I had to respectfully disagree but I found this hysterically funny.)

    I made a double sized serving (~3.5 lbs). It was the last thing we served, and it was decimated. So, excellent work GFA, this recipe is a winner.

    One comment on “the most painful, agonizing part of this recipe” (drying the spinach): After microwaving the spinach, I dumped it in a metal colander and squeezed out the water with a large metal serving spoon. Took all of 60 seconds—completely painless and no agony at all!


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