Gluten-Free Spinach Artichoke Dip
By the Gluten Free Recipes team ·
This warm, creamy, and savory gluten-free spinach artichoke dip, bursting with tender artichoke hearts and vibrant spinach. Its rich texture and comforting aroma make it the perfect crowd-pleasing appetizer, especially when served with your favorite gluten-free dippers.
At a glance: This easy party and appetizers recipe yields 8 servings in about 30 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including frozen spinach, artichoke hearts, cream cheese — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spinach Artichoke Dip: When preparing this party and appetizers recipe, to maintain a gluten-free environment, always ensure that all ingredients, especially those that are processed or packaged, are certified gluten-free. Be mindful of shared utensils and preparation surfaces to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spinach Artichoke Dip: This recipe is naturally free from gluten-containing grains, relying on naturally gluten-free ingredients and certified gluten-free accompaniments for serving.
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1 cup shredded Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 2 tbsp fresh chives, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bag corn tortilla chips or certified GF crackers for serving
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish. Ensure the oven is fully preheated before placing the dip inside for even cooking.
- 2
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir these ingredients together until they form a smooth, creamy base for the dip, ensuring no lumps of cream cheese remain.
- 3
Add the squeezed-dry frozen spinach, chopped artichoke hearts, minced garlic, Parmesan cheese, and mozzarella cheese to the bowl. Gently fold all the ingredients together until they are well incorporated, creating a thick and chunky mixture.
- 4
Season the dip with salt and black pepper, then stir in the chopped fresh chives. Taste the mixture and adjust the seasonings as needed, ensuring a balanced flavor profile before baking.
- 5
Transfer the spinach artichoke dip mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is lightly golden and melted.
- 6
Carefully remove the hot dip from the oven and let it rest for a few minutes before serving. Serve immediately with warm corn tortilla chips or your favorite certified gluten-free crackers and an assortment of fresh vegetable sticks for dipping.
Nutrition (per serving)
Tips & Notes
- Bring cream cheese to room temperature before mixing to eliminate lumps.
- Freshly grated Parmesan melts better and has far more flavor than pre-grated powders.
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
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