A rich spinach and artichoke dip recipe that everyone will enjoy, served with crackers, slices of toasted baguettes, or raw vegetables.
Drain the artichokes in a fine mesh strainer; set aside to drain, squeezing out as much water as possible.
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.
Top with the artichoke hearts, 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.)
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.
*****ALLERGENS VARY DEPENDING UPON THE BRAND OF INGREDIENTS YOU USE.*****