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.
This recipe is available to everyone.
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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.
- 1 cup chopped frozen spinach
- 1-1/2 cups canned artichoke hearts 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
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.
Add the artichoke hearts, cream cheese (warmed in the microwave for 1 minute, if you want a warm dip), sour cream, mayonnaise, Parmesan, pimentos (if using), and hot sauce. Then, sprinkle the garlic powder and salt over the top to evenly distribute. Pulse a few times. You want the ingredients to distribute evenly but do not puree the mixture.
Scoop into a bowl and serve on a large plate surrounded by toasted slices of gluten free baguettes, gluten free crackers, or raw vegetables.
*If you do not own a food processor, make everything in a bowl and use two knifes to cut the ingredients together.
*****ALLERGENS VARY DEPENDING UPON THE BRAND OF INGREDIENTS YOU USE.*****