Gluten-Free Spinach Dip Recipe

Gluten-Free Spinach Dip Recipe

Gluten-Free Spinach Dip Recipe

Author: Nicole Kendrick
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Calories: 162 kcal
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

💚 Why You’ll Love This Recipe

• Super cheesy and extra creamy.

• Made with mozzarella and parmesan for perfect flavor balance.

• Gluten-free and perfect for gatherings — game nights, parties, or cozy evenings.

• Pairs perfectly with tortilla chips, fresh veggies, or crackers.

• Just as good (if not better!) than the Cheesecake Factory’s spinach dip.

🧂 Ingredients

• 1 block cream cheese, softened

• ½ cup sour cream

• 1 tablespoon minced garlic

• 1½ cups shredded mozzarella cheese

• ¼ cup shredded parmesan cheese

• 1 (8–10 oz) can artichokes, diced

• 1 (10 oz) bag frozen spinach, defrosted and squeezed dry

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon pepper

• Grated parmesan (for topping)

• Mozzarella (for topping)

👩‍🍳 Instructions

1. Combine all ingredients (except topping cheeses) in a large bowl.

2. Mix well using a large spoon or your hands (wear gloves if preferred).

3. Spread into a 9×9-inch baking dish or cast iron skillet.

4. Sprinkle extra mozzarella and parmesan on top.

5. Bake at 325°F for 25–30 minutes until slightly bubbly.

6. Optional: Broil for 2 minutes for a golden-brown crust.

🧰 Equipment

• 9×9-inch baking dish or cast iron skillet

💡 Top Tips

• Bring cream cheese to room temperature before mixing.

• Always thaw and squeeze spinach well to avoid excess water.

• No cheesecloth? A paper towel works fine to squeeze spinach dry.

• For extra flavor, add bacon bits or chopped chives to the mixture.

🥶 Storage & Make-Ahead

• Make Ahead: Mix ingredients up to 48 hours before baking. Keep refrigerated and covered.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Microwave in 20-second bursts until warm.

• Freeze: Freeze only after cooling completely.

🧺 Serving Suggestions

Serve warm with:

• Tortilla chips

• Crackers

• Fresh veggie sticks (celery, carrots, cucumbers)

• Fresh pico de gallo or sour cream

❓ FAQs

Q: Can I make this dip ahead of time?
Yes! You can prepare it up to 48 hours ahead, store covered in the fridge, and bake when ready. Add 5–10 extra minutes if baking straight from the fridge.

Q: What can I serve with spinach dip?
Tortilla chips, crackers, or veggies like celery, cucumbers, and carrots. Pico de gallo or sour cream on the side makes it even better!

Q: Can I freeze spinach artichoke dip?
Yes, but let it cool completely before freezing.

Q: Can I store the dip once it’s baked?
Definitely — refrigerate leftovers in an airtight container for up to 3 days.

🧮 Nutrition (Per Serving)

• Calories: 162 kcal

• Carbohydrates: 7g

• Protein: 10g

• Fat: 11g

• Saturated Fat: 6g

• Cholesterol: 36mg

• Sodium: 484mg

• Potassium: 222mg

• Fiber: 2g

• Sugar: 1g

• Vitamin A: 565 IU

• Vitamin C: 6mg

• Calcium: 235mg

• Iron: 1mg