Introduction
Imagine pulling a bubbling, golden-topped skillet from the oven: the warm, garlicky aroma hits first, then the tang of parmesan and the gentle, earthy sweetness of spinach and artichoke. Each spoonful greets you with silky cream cheese, stretchy mozzarella, and little pockets of tender artichoke — creamy, slightly tangy, and utterly comforting. This Gluten Free Spinach Dip is the kind of recipe that invites conversation, quiet indulgence, and happy, shared moments.
Whether you’re hosting a winter gathering, seeking a cozy appetizer for game night, or craving a quick snack that feels like a treat, this dip delivers. It’s also a welcome option for anyone managing gluten sensitivity who doesn’t want to compromise on flavor. If you like decadent, gluten-free comfort foods, pair it with a warm bowl of our creamy gluten-free potato soup for a truly soothing spread.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes (plus optional 2 minutes broil)
- Total Time: 35–40 minutes
- Servings: 8 (as an appetizer/snack)
- Difficulty Level: Easy — beginner-friendly, no fancy techniques needed
Nutrition Highlights
Nutrition per serving (approximate, assuming 8 servings):
- Calories: 220 kcal
- Protein: 10 g
- Carbohydrates: 7 g
- Fat: 17 g
- Fiber: 1–2 g
- Sodium: variable (depends on cheeses and canned artichokes) — estimate 300–400 mg
These values are estimates calculated from standard ingredient nutrition profiles (USDA FoodData Central and similar government nutrition databases). Nutrition can shift based on brands (reduced-fat or full-fat cheeses, low-sodium canned artichokes, etc.). If you need precise numbers for medical reasons, consult product labels or a registered dietitian.
Why You’ll Love It
This recipe appeals on several levels:
- Flavor & Aroma: The garlic, parmesan, and baked mozzarella create a savory, irresistible scent and rich, layered taste.
- Social & Comfort Appeal: It’s a communal dish — everyone digs in, making it perfect for parties, family nights, or cozy evenings in.
- Ease & Speed: Minimal prep, one mixing bowl, and a simple bake make it approachable for busy cooks.
- Health-conscious Swap: Naturally gluten free when served with gluten-free crackers or veggies, it’s an inclusive party option that doesn’t skimp on indulgence.
How to Make Gluten Free Spinach Dip
Ingredients
- 1 block cream cheese (softened) — typically 8 oz
- 1/2 cup sour cream
- 1 tbsp garlic (minced)
- 1 1/2 cups mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (shredded)
- 1 can (8–10 oz) artichokes (diced, drained)
- 1 bag (10 oz) organic frozen spinach (defrosted and squeezed dry)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated parmesan (to sprinkle on top)
- Mozzarella (to sprinkle on top)
Optional ingredients and substitutions:
- Use low-fat cream cheese or sour cream to reduce calories and fat (texture will be slightly less rich).
- Swap Greek yogurt for sour cream for extra protein and tang.
- Replace mozzarella with a blend of cheddar and Monterey Jack for a sharper flavor.
- For a dairy-free/vegan version, use vegan cream cheese, vegan mozzarella, and a dairy-free sour cream substitute (see “Delicious Variations”).
Directions
- Preheat your oven to 325°F.
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the minced garlic, 1 1/2 cups shredded mozzarella, 1/4 cup shredded parmesan, diced and drained artichokes, defrosted and well-squeezed spinach, onion powder, salt, and pepper.
- Mix until well combined — stop once the mixture is homogenous to avoid overworking the cheeses.
- Spread the mixture evenly into a baking dish or cast iron skillet.
- Top with additional shredded mozzarella and a sprinkle of grated parmesan for a golden crust.
- Bake for 25–30 minutes until the dip is bubbly and heated through.
- Optional: Broil on high for 1–2 minutes to get a golden, slightly crisp top — watch carefully to prevent burning.
- Remove from oven and let rest 3–5 minutes before serving.
Practical tips:
- Squeeze the defrosted spinach thoroughly in a clean towel or cheesecloth to avoid a watery dip.
- If your cream cheese isn’t fully softened, microwave it in 10-second bursts until just soft to make mixing easier.
- Avoid overmixing once cheeses are added — overworking can make the texture gluey rather than creamy.
- Check doneness by ensuring the dip is hot and bubbling in the center; if not, return to oven in 3–4 minute increments.
Best Pairings
Try these serving partners to make your dip shine:
- Gluten-free crackers or sturdy gluten-free baguette slices
- Fresh vegetable sticks: carrot, cucumber, bell pepper, and celery
- Pita chips (gluten-free) or tortilla chips
- Use as a warm spread for baked potatoes or stuffed peppers
- Serve alongside a crisp green salad or pickled vegetables to cut through the richness
If you want a more substantial pairing, serve this dip with a warm gluten-free focaccia for dipping and scooping — it’s an especially cozy combination during cooler months: gluten-free focaccia.
Storage Instructions
- Room temperature: Not recommended to leave out longer than 2 hours (per standard food safety guidance) — keep covered and returned to fridge if not eaten.
- Refrigeration: Store in an airtight container in the fridge for 3–4 days. Reheat gently in a 300°F oven until warm, or microwave in 30-second intervals, stirring in between.
- Freezer: This dip can be frozen for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven until warmed through. Note: texture may change slightly after freezing (some separation possible).
Expert Tips
- Best cheeses: Use whole-milk cream cheese and a high-quality shredded mozzarella for that silky melt; pre-shredded cheese can contain anti-caking agents that affect texture, so shred your own if possible.
- Texture keys: Thoroughly squeeze spinach to prevent watery separation. Also, mix just until combined — overmixing can make the dip dense instead of airy.
- Doneness cues: Look for bubbling around the edges and steam rising from the center; the top should be lightly golden after broiling.
- Salt control: Because canned artichokes and cheeses can be salty, taste once mixed and adjust salt as needed before baking.
- Make-ahead: Prepare the mixture up to a day in advance, cover, and bake just before serving for minimal last-minute work.
Delicious Variations
- Vegan Spinach-Artichoke Dip: Use vegan cream cheese, plant-based sour cream, and a vegan mozzarella alternative. Add a tablespoon of nutritional yeast for cheesy depth.
- Spicy Kick: Fold in 1–2 tsp of sriracha or 1/4 cup chopped roasted red peppers and a pinch of red pepper flakes for heat and color.
- Mediterranean Twist: Stir in chopped sun-dried tomatoes, kalamata olives, and a teaspoon of dried oregano for a briny, herb-forward spin.
- Lighter Version: Swap half the cream cheese for plain Greek yogurt and use part-skim mozzarella; reduce oven time slightly and bake until just bubbling.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — assemble the dip and refrigerate in the baking dish, covered, up to 24 hours before baking. Add a few extra minutes to the bake time if chilled.
Q: How can I prevent the dip from becoming watery?
A: Squeeze the defrosted spinach very well, drain canned artichokes thoroughly, and avoid using low-fat dairy that can release more moisture while baking.
Q: Is this dip truly gluten free?
A: The recipe ingredients are gluten free as listed. Ensure any crackers or breads served with it are certified gluten free to keep the entire dish safe.
Q: Can I reduce the sodium?
A: Yes — use low-sodium canned artichokes, lower-sodium cheeses, or rinse the artichokes under water to remove some packing liquid. Taste before adding extra salt.
Q: How do I reheat without drying it out?
A: Reheat gently at 300°F in the oven covered with foil, or microwave in short bursts, stirring to distribute heat evenly.
Conclusion
This Gluten Free Spinach Dip is a crowd-pleaser that balances indulgence with inclusivity — perfect for gatherings or a comforting night in. Try it as written, or experiment with the variations for vegan, spicy, or Mediterranean flavors. If you’d like another cozy gluten-free recipe to pair it with, check out this inspiring take on Gluten Free Spinach Dip – Golden Grace Kitchen, and for a different approach from a fellow gluten-free cook, see The Best Gluten Free Spinach Dip | Gutsy Gluten Free Gal. Share your photos and tweaks — I’d love to hear how you make it your own.
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Gluten Free Spinach Dip
- Total Time: 40
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy and indulgent Gluten Free Spinach Dip, perfect for gatherings or cozy nights in.
Ingredients
- 1 block cream cheese (softened, typically 8 oz)
- 1/2 cup sour cream
- 1 tbsp garlic (minced)
- 1 1/2 cups mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (shredded)
- 1 can (8–10 oz) artichokes (diced, drained)
- 1 bag (10 oz) organic frozen spinach (defrosted and squeezed dry)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated parmesan (to sprinkle on top)
- Mozzarella (to sprinkle on top)
Instructions
- Preheat your oven to 325°F.
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the minced garlic, 1 1/2 cups shredded mozzarella, 1/4 cup shredded parmesan, diced and drained artichokes, defrosted and well-squeezed spinach, onion powder, salt, and pepper. Mix until well combined.
- Spread the mixture evenly into a baking dish or cast iron skillet.
- Top with additional shredded mozzarella and a sprinkle of grated parmesan.
- Bake for 25–30 minutes until the dip is bubbly and heated through.
- Optional: Broil on high for 1–2 minutes for a golden top.
- Remove from oven and let rest 3–5 minutes before serving.
Notes
Squeeze defrosted spinach to avoid a watery dip. You can substitute ingredients for lighter or vegan options.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg