Spinach and Artichoke Dip Recipe (Hot or Not)

If you’ve tried several different spinach and artichoke dip recipes and haven’t found one that you really enjoy, this is it – at least it is for me! Heat it up or not and serve with toasted slices of gluten free baguettes (store brand or homemade), gluten free crackers, or raw vegetables.

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Spinach and Artichoke Dip Recipe

A rich spinach and artichoke dip recipe that everyone will enjoy, served with crackers, slices of toasted baguettes, or raw vegetables.

Course Appetizer
Cuisine American
Ingredient Keyword artichoke hearts, cream cheese, mayonnaise, sour cream, spinach
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 liquid ounces


  • 1 cup chopped frozen spinach
  • 1-1/2 cups canned artichoke hearts in brine drained
  • 6 ounces gluten-free cream cheese (Philadelphia)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese (the good stuff if you have it: Parmigiano-Reggiano)
  • 2 teaspoons diced, jarred pimentos (optional) (Dromedary)
  • 1/4 teaspoon gluten free hot sauce or to taste (Tabasco) (or ground pepper of choice)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


  1. Follow the instructions on the frozen spinach and simmer 1 cup until tender. Drain thoroughly and squeeze out any excess water once you can comfortably handle it. You can even fry it in a dry, non-stick skillet until the water evaporates. Transfer the bowl of a food processor. If you use a food processor, instead of stirring the ingredients, the dip will turn out green as in this photo.

  2. Drain the artichokes in a fine mesh strainer; set aside to drain, squeezing out as much water as possible.

  3. Add the cream cheese (warmed in the microwave for 1 minute, if you want a warm dip), sour cream, and mayonnaise; pulse until thoroughly combined.

  4. Top with the artichoke hearts (chopped, if stirring), Parmesan cheese, pimentos (if using), and hot sauce. Sprinkle the garlic powder and salt over the top to evenly distribute. Pulse a few more times. (You want the ingredients to distribute evenly but do not puree the mixture. If you over pulse you want up with green tip.)

  5. Scoop the dip into a bowl and serve on a large plate surrounded by toasted slices of gluten free baguettes, gluten free crackers, or raw vegetables. Traditionally, spinach artichoke dip is served inside a hollowed bread bowl/boule.


*If you do not own a food processor, make everything in a bowl and use two  knifes to cut the ingredients together.



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