A restaurant favorite, spinach artichoke dip is a delicious appetizer or party dip, but is usually off limits for us celiacs, because restaurants don’t serve anything gluten-free to dip in it! So today I’m bringing you my newest recipe for not only this easy spinach artichoke dip, but also ideas for several delicious gluten-free dippers. This spinach and artichoke dip is completely made on the stove-top too!
Inspiration for this gluten-free spinach artichoke dip came from one that my friend Lisa brought to a party at our house a few years ago. The artichoke spinach dip that she brought was delicious, and had a different twist than all the other ones I’d tried before. She had added sun-dried tomatoes to hers, and it was a delicious addition!
Unfortunately, later she couldn’t remember what artichoke spinach dip recipe she had used as a base, so I’ve spent a few years now trying different ones to find one that I loved.
I have an aversion to mayonnaise, so it was my hope to create a great dip without mayo. I’m so glad I was able to make this spinach artichoke dip no mayo!
I finally found these Spinach and Artichoke Dip Parmesan Cups from Diethood. I would love to try the Parmesan Cups like she did – they look amazing! I used her recipe as my base and then made changes like additional garlic (we love garlic here!), adding the sun-dried tomatoes, using frozen artichokes instead of canned ones, and some different seasonings.
Result: Perfection! I’ve already made this twice in just the past week, with my husband, oldest son, and I polishing it off ourselves!
I wanted to provide an assortment of gluten-free options for dipping into the spinach artichoke dip. As the dip cooked on the stovetop, I baked garlic baguette slices and gluten-free pizza crust wedges to use for dipping. Thanks to my partnership with Udi’s, I had some loaves of their gluten-free french baguettes in my freezer that I could pull out and experiment with.
I sliced the baguettes diagonally in about 3/8″ slices. After brushing the slices with garlic butter, they browned quickly in a hot oven, and came out perfectly crusty and held together well for dipping.
To brighten things up and add a healthy addition, I included thick slices of bell peppers – red and yellow this time, but you could use any. I’m not a huge bell pepper fan, but my hubby is and he enjoyed having them with this dip.
Rice crackers, nut crackers, or homemade Parmesan crisps are all other great gluten-free options for enjoying the dip as well. Let me know what you decide to have with yours!
Some of my other favorite gluten-free dip recipes include my gluten-free bean dip, this Instant Pot rice and beans dip, and of course, good old classic guacamole. I love that this slow cooker corn dip cooks in the slow cooker! So many yummy options for a whole table of gluten-free dips for your next party!
Easy Spinach Artichoke Dip Recipe:
Spinach Artichoke Dip:
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 6 oz. bag of fresh spinach leaves, roughly chopped (yields 4 cups)
- 6 oz. frozen artichoke hearts, thawed or partially thawed, chopped
- 1 package (8 oz.) cream cheese, softened
- 2 Tbsp. diced sun-dried tomatoes
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. sea salt
- 1/8 tsp. smoked paprika (optional)
- 1 cup shredded Parmesan cheese
Garlic Baguette Slices:
- 2 loaves Udi's French Baguettes (1 package)
- 5 Tbsp. salted butter, melted
- 1 tsp. garlic powder
Spinach Artichoke Dip:
- Prepare your ingredients. Remove tough or long stems from the 6 ounces of fresh spinach, then roughly chop, place in a bowl, and set aside.
- Chop the 6 ounces of thawed or partially thawed artichoke hearts and set aside. Note that this is half of a bag of frozen artichoke hearts. Save the other half for the next time you make this dip!
- Dice a few slices of sun-dried tomatoes, until you have 2 tablespoons of diced sun-dried tomatoes. Set aside.
- In a large saucepan or Dutch Oven, heat 2 tablespoons olive oil over medium heat. Add minced garlic and cook 1 minute.
- Add chopped fresh spinach and cook until wilted, about 2-3 minutes.
- Stir in chopped artichoke hearts and continue cooking over medium heat.
- Stir in softened cream cheese and stir with spatula.
- After cream cheese has melted, add seasonings (pepper, salt, paprika) and stir just until mixed.
- Stir in Parmesan cheese and sun-dried tomatoes.
- Continue to cook over medium heat until hot. Turn to very low heat to keep warm while you finish preparing the dippers.
Garlic Baguette Slices:
- Line a baking sheet with aluminum foil. This is optional, but makes for easy clean-up!
- Using a sharp bread knife and cutting board, diagonally slice the baguettes into slices about 3/8" in thickness.
- In a small bowl, stir together melted butter and garlic powder. Use a pastry brush to brush garlic butter onto each baguette slice.
- Place each baguette slice, butter side up on an aluminum foil lined baking sheet. Bake in 400° oven for 6-7 minutes. Remove from baking sheet and add to serving plate.
I used Udi's frozen baguettes, that I thawed for a couple hours before slicing.
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This sponsored recipe post was created through my partnership with Udi’s. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!