A fan-favorite appetizer made easy! This Gluten Free Spinach Artichoke Dip is creamy, cheesy, with a healthy twist and perfect for dipping veggies, chips, or crackers.
This Gluten Free Spinach Artichoke Dip combines tender artichoke hearts and spinach with a rich, creamy blend of cream cheese, Parmesan, and Romano. Garlic and basil add savory flavor, while a mozzarella topping melts into a bubbly, lightly golden layer that begs to be scooped up. With just 15 minutes of prep before it goes into the oven, it’s an easy appetizer for game day, holiday gatherings, or a casual evening with friends.
Each bite is loaded with cheesy goodness and tender artichokes. If you’re craving more delicious dips, try my Homemade Onion Dip, 3-Ingredient Peanut Butter Yogurt Dip, or creamy Homemade Queso Dip.
Table of Contents
Why You’ll Love This Artichoke Dip
- Cream cheese and mayonnaise form a smooth base that keeps the chopped spinach and artichokes evenly distributed.
- Parmesan, Romano, and mozzarella provide salty depth, sharpness, and a stretchy golden topping.
- Garlic and basil season the rich dairy mixture without requiring a packaged dip or soup blend.
Recipe Ingredients
Artichokes – This recipe calls for jarred artichoke hearts, drained and chopped. For fresh artichokes, boil a whole artichoke, remove the leaves, and scrape out the white flesh to use in the dip.
Cream Cheese + Mayonnaise – These two ingredients provide the creamy base for this amazing dip.
Frozen Spinach – Use frozen spinach as an easier option, just be certain to squeeze out any water before adding to the other ingredients.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cream Cheese + Mayo Alternative – Swap the cream cheese and mayo for Greek yogurt and cottage cheese for a lighter but still creamy alternative. This combination keeps the richness while reducing the fat content compared to traditional artichoke dip.
Extra Flavor – Add lemon zest, red pepper flakes, Cajun seasoning, onion powder, or sliced green onions to enhance the dip’s flavor. Lemon zest, in particular, brings a bright, fresh contrast to the creamy base.
How to Make Gluten-Free Spinach Artichoke Dip
Step 1: Lightly grease a baking dish and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a medium bowl, mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper until smooth.
Step 3: Once smooth, fold in the artichokes and spinach.
Step 4: Pour the mixture into the baking dish. Evenly top with the mozzarella cheese. Bake for 25 minutes until bubbly and cheese is lightly browned.
Expert Tips
Use a Food Processor for a Smoother Texture – If you prefer a creamier dip, blend the cream cheese, mayo, Parmesan, and seasonings in a food processor before mixing in the artichokes and spinach.
Let the Dip Rest Before Serving – Giving the dip 5 minutes to rest after baking allows it to thicken slightly, making it easier to scoop and preventing it from being too runny.
FAQs
This dip is best served hot so the cheese stays ooey-gooey instead of congealed. Pair it with bagel chips, gluten-free pretzels, pita chips, or small baguette slices. For a lighter option, serve with raw veggies like carrots or celery.
Absolutely! Chopped roasted red peppers, sautéed mushrooms, or caramelized onions make great additions.
Storage Information
STORE leftovers in an airtight container in the fridge for 4 to 5 days. To FREEZE, transfer to a freezer-safe container and freeze for up to 2 months.
REHEAT individual portions in the microwave in 30-second intervals, stirring in between. For larger portions, transfer to an oven-safe container and reheat in a 350 degrees Fahrenheit (175 degrees Celsius) oven for about 10 minutes until warmed through.
More Homemade Dips to Try
Gluten Free Spinach Artichoke Dip Recipe
Ingredients
- 8 oz cream cheese - block
- 1/4 cup mayonnaise
- 1/4 c Parmesan cheese - grated
- 1/4 c Romano cheese - grated
- 1 clove garlic - peeled, minced
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- salt and pepper - to taste
- 14 oz artichoke hearts - drained and chopped
- 1/2 c chopped frozen spinach - thawed and drained
- 1/4 c mozzarella cheese - shredded
Instructions
- Lightly grease a baking dish and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper until smooth.
- Once smooth, fold in the artichokes and spinach.
- Pour the mixture into the baking dish. Evenly top with the mozzarella cheese. Bake for 25 minutes until bubbly and cheese is lightly browned.
This artichoke dip was absolutely delicious and made the perfect party appetizer.