Are you looking for a delicious gluten free appetizer for your next get together? Then you need this classic gluten free spinach artichoke dip recipe!
This recipe is the perfect balance of creamy and rich and can be made with fresh spinach or frozen spinach. Either way, this baked spinach artichoke dip is sure to be a crowd pleaser.
Keep reading for the full step-by-step recipe with pictures, ingredient tips and substitutions, and troubleshooting tips. Or use the jump to recipe button to go straight to the printable recipe card.
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Why you’ll love this gluten free hot spinach artichoke dip:
- This is a classic dip that people love, but made 100% gluten free.
- This hot dip contains quite a few veggies for potassium, fiber, and vitamin C, and the dairy adds calcium and vitamin A. Plus, it is also naturally low carb and sugar free. While I eat it with chips, you could definitely use fresh cut veggies if you’re on a keto diet or using as an S recipe on the Trim Healthy Mama plan.
- It’s perfect to serve a crowd for a dinner party or to bring to potluck or other event.
Is Spinach Artichoke Dip Gluten Free?
While this healthy spinach artichoke dip recipe is totally gluten free, this doesn’t mean that all spinach artichoke dip recipes are. Additionally, spinach artichoke dip is often baked in a bread bowl which would make it not appropriate for someone with celiac disease or an allergy to consume as there is significant cross contact.
If you’re purchasing store-bought spinach artichoke dip, be sure to read the label or look for a gluten free claim.
Ingredients for Homemade Spinach Artichoke Dip
It only takes a few ingredients to make this creamy spinach artichoke dip–some which you likely already have on hand!
You should be able to find many of these ingredients at your local grocery store (you can use the instacart button in the recipe card to add them to your grocery delivery easily), but you can also find great deals on some of the ingredients like canned artichoke hearts online through Thrive Market.
To make this homemade spinach artichoke dip with fresh spinach, you’ll need some simple ingredients:
- Olive oil
- Fresh spinach. Want to use frozen spinach instead? Go ahead–but see the notes in the section below.
- Canned artichoke hearts. These will need to be drained and chopped.
- Mozzarella cheese. This can be fresh grated or pre shredded.
- Cream cheese
- Sour cream
- Mayonnaise. Looking for the best gluten free mayo brands? Check them out here.
- Grated or minced garlic cloves. You can substitute garlic powder, but it won’t have quite as complex of a flavor profile
- Grated parmesan cheese
- Kosher salt and black pepper. Fresh cracked black pepper would be really delicious in this recipe.
Can you use frozen spinach?
Yes, you can definitely make baked spinach artichoke dip with frozen spinach! To do this, be sure to completely thaw your frozen spinach, and drain all the water out.
To do this, place your spinach in a cheesecloth or tea towel and squeeze all the water out.
Can you use Greek Yogurt in this recipe?
You can sub plain Greek Yogurt for sour cream in this recipe. The texture will be the same, but the flavor will have a bit more zing.
These are my favorite gluten free yogurt brands.
How do you Make Baked Gluten Free Spinach Artichoke Dip?
To make this dip, first you will prepare your spinach and artichoke hearts. If your spinach is frozen, thaw it and squeeze out all the water. Drain and chop your artichoke hearts.
Meanwhile, preheat your oven to broil (or highest setting) and spray an oven-safe baking dish with non-stick cooking spray.
In a frying pan, saute your garlic in olive oil over medium heat for 30 seconds.
Add fresh spinach by the handful, letting each handful welt before adding more. If using frozen spinach, add to the pan and saute until heated through.
Stir frequently until most of the liquid has evaporated. This should take around 3-4 mins.
Add in the chopped artichoke hearts, sprinkle with salt and pepper.
Reduce the heat to low and add cream cheese, sour cream, mozzarella cheese and mayonnaise to the spinach mixture, stirring to incorporate.
At this point, season with additional salt and pepper to taste.
Pour into the prepared baking dish and top with grated Parmesan cheese.
Place in an oven and broil until the top is golden and bubbling. Watch this closely, it took me around 5-7 minutes, but this will vary depending on oven temperature.
If you don’t have a broil setting, you can simply use a hot oven instead. Bake at 450 for 12-13 mins until your spinach dip is golden brown and bubbly.
Let the hot artichoke spinach dip rest for a few minutes before serving.
Note: If increasing the amount of this recipe remember to always use equal parts cheese, Mayo and sour cream so the flavor profile stays balanced in this delicious spinach artichoke dip.
What to dip in gluten free spinach artichoke dip:
There are so many things that can be dipped into this delicious dip made with fresh spinach!
My first pick would be to either use toasted gluten free bread or homemade toasted gluten free bagel chips. If you’re hoping to keep this a keto spinach artichoke dip, use celery sticks or bell pepper strips.
Other dippers include:
- gluten-free crackers. Here’s my guide to the best gluten free crackers including recipes.
- gluten free potato chips. These are my favorite gf chip brands.
- tortilla chips. Check out my guide to the best gluten free tortilla chips here.
How long does this gluten free dip last?
When it comes to storing the leftovers, this dip should be kept in an airtight container or tightly covered with plastic wrap in the fridge for 5 days or less.
Can you make keto spinach artichoke dip ahead of time?
Yes you can! I would prep everything ahead of time EXCEPT for the baking. Keep it in the fridge in a covered container and then transfer to your baking pan when ready to bake it!
Other ways to use this gluten free dip:
You could also use this dip as a delicious spread on a gluten free wrap, mix it with pasta, or bake it on top of chicken breasts.
Gluten Free Oven Baked Spinach Artichoke Dip
- 1 large skillet
- 1 8×8 baking dish
- 2 tbsp olive oil
- 12 oz spinach fresh or frozen, drained
- 14 oz canned artichoke hearts drained & chopped
- 1 1/2 cup shredded mozarella or sliced fresh
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1/4 cup Parmesan grated
- salt & pepper to taste
- Preheat your oven to broil (or the highest setting if you don't have a broil)
- Spray your baking dish with nonstick cooking spray.
- Using a frying pan, sauté the garlic in olive oil on medium high heat for 30 seconds.
- Add spinach by the handful letting each handful wilt before adding more spinach. Stir frequently until most of the liquid had evaporated (this should take about 3 minutes)
- Add in the chopped artichoke hearts.
- Reduce the heat to low and add in the cream cheese, sour cream, mozzarella cheese, and mayonnaise. Season with salt and pepper to taste.
- Pour into the baking dish and top with grated parmesan cheese.
- Place into the oven and broil until the top is golden brown and bubbling this should only take about 5 minutes. Watch closely to ensure it does not burn!
- Carefully remove from oven and let rest 3-4 minutes before serving.
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions
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