This gluten-free spinach artichoke dip is easy to make, with only a few simple ingredients, and ready in no time to dip into all night long!
When it comes to snacks, my husband is the snack-loving king. If he could eat a meal or snacks, he would probably eat all the snacks. Lol, okay, he would still eat the meal too, but he really loves his snacks. I guess it should be no surprise that's where our girls get it from, haha.
Of course, not all snacks are created equal in his book, but if it's something he can dip his favorite crackers into, he's really a happy camper. That's why I was so happy he loves my gluten-free spinach artichoke dip. I mean, hello, it does have greens, which makes it healthy-ish. He's not the biggest green vegetable eater for the record, lol unless it's raw so getting him to eat something with cooked veggies is an extra win in my book!
Why you'll love this gluten-free spinach artichoke recipe
- Super simple ingredients!
- Easy to make!
- Ready in minutes!
- So delicious, everyone will be begging for more!
Ingredients that make this the perfect gluten-free chip dip.
- Cream Cheese - Make sure it's soft and at room temperature.
- Parmesan Cheese
- Romano Cheese
- Mozzarella Cheese - I use low moisture.
- Artichokes Hearts - Drained and roughly chopped.
- Fresh Spinach - If you want to use frozen, you can just make sure you defrost and drain it well.
- Sour Cream or Greek Yogurt
- Mayo - I like to use my own recipe; you can use what you like.
- Shallot or Onion of Choice
- Dijon - I use 365 brand from Whole Foods
- Worcestershire Sauce
- Nutmeg - I know this sounds weird but trust me on this one.
- Salt and Pepper
How to make gluten-free spinach artichoke dip extra for your tastes.
- Make it creamier - If you want to make this super creamy and delicious, I dare you to stir in a batch of my Roasted Garlic Cream Sauce. Yes, this is my favorite creamy gluten-free pizza sauce, but it takes this recipe to the next level good. It just adds a bit of time to make it.
- Add in a protein - Sometimes, I want to make this a little more substantial and add shredded chicken. But you can do what you like. A friend of mine likes to add in chopped fresh shrimp when she makes it.
- Add some spice - Skip the nutmeg and add a little bit of hot sauce or some crushed red pepper flakes if you want to add some heat.
- Switch up the greens- Sub in some kale instead of spinach, or use your favorites. Just make sure to remove any tough stems that might be on them.
Let's make the best gluten-free chip dip.
- Saute the onion with the butter
- Add the spinach and let it cook down (if using fresh)
- Stir in the artichoke hearts.
- Add the spices to the veggies.
- Mix the remaining cheeses and ingredients together into a bowl.
- Fold the veggies into the cheese mixture.
- Transfer the mixture to a baking dish.
- Top with reserved cheese.
- Bake until the dip is bubbly and the cheeses are melted.
Can you make spinach artichoke dip in a slow cooker?
I prefer to make this on the stove and then bake it, but you absolutely could make it in the slow-cooker. I do suggest still sauteing the onion, though. Once you do that, you can toss everything in there except the milk and add it as needed when you are ready to serve to adjust the thickness.
How long does spinach dip last?
This gluten-free spinach dip will last in a sealed container in the fridge for about 3-4 days. If you want to store it longer than that I suggest freezing it.
How to use leftover spinach artichoke dip?
While this is the best gluten-free chip dip, in my opinion, you can use this gluten-free spinach dip to make so many other delicious recipes. Here are just a few ideas.
- Use it as a base sauce for a delicious gluten-free chicken and spinach pizza.
- Toss it with some milk or cream to thin it out a bit, and add some chicken and gluten-free pasta for an easy spinach artichoke chicken bake.
- You could even stuff mushrooms with it for an easy gluten-free holiday appetizer.
- It's even good topped with a fried egg in the morning for a creamy spinach twist!
Easy Spinach and Artichoke Dip
- 1 Tablespoon Butter
- 8 Ounces Cream Cheese at room temperatire
- ½ Cup Shredded Parmesan Cheese fresh is best
- ½ Cup Shredded Romano Cheese fresh is best
- 1 Cup Shredded Mozzarella Cheese fresh, low-moisture is best
- 1 14 Ounce Can Artichoke Hearts drained and chopped, I don't use marinated.
- 6 Cup Fresh Baby Spinach or 10 oz frozen, defrosted and drained
- 2 Cloves Garlic minced or 2 teaspoons garlic powder
- ¾ Cup Sour Cream or Greek Yougart
- ½ Cup Mayonaise
- 1 Small Onion
- 1 ½ Teaspoon Dijon Mustard I use 365 Brand from Whole Foods
- 1 ½ Teaspoons Worcestershire Sauce
- ¼ Teaspoon Nutmeg
- Salt and Pepper to Taste
- In a large skillet, saute the onion in the butter until it starts to soften. If you are using fresh garlic add it to the onions.1 Tablespoon Butter, 1 Small Onion
- Add the spinach and let it cook down.6 Cup Fresh Baby Spinach
- Stir in the chopped artichokes to the spinach and onions.1 14 Ounce Can Artichoke Hearts
- Add the spices, dijon and worcestershire sauce to the veggies.1 ½ Teaspoon Dijon Mustard, 1 ½ Teaspoons Worcestershire Sauce, ¼ Teaspoon Nutmeg, Salt and Pepper to Taste, 2 Cloves Garlic
- In a bowl fold the together the cream cheese, mayo, sour cream and cheeses until combined. Be sure to reserve some of the cheese to top the dip for baking.8 Ounces Cream Cheese, ½ Cup Shredded Parmesan Cheese, ½ Cup Shredded Romano Cheese, 1 Cup Shredded Mozzarella Cheese, ½ Cup Mayonaise, ¾ Cup Sour Cream
- Transfer the mixture to a baking dish.
- Top the dip with the reserved cheeses.
- When you are ready to bake it, place the dip into a 350 degree oven and bake it for about 15-20 minutes until the dip is bubbly and the cheese has started to become golden.