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Stove-top Spinach Artichoke Dip {Gluten-free}

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Stovetop Spinach Artichoke Dip with gluten-free baguette slices and more ideas for gluten-free dippers. Easy recipe for this popular appetizer!

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 spinach artichoke dip, but also ideas and recipes for several delicious gluten-free dippers. This dip is completely made on the stove-top too!

Inspiration for this 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 sundried tomatoes to hers, and it was a delicious addition! Unfortunately, later she couldn’t remember what recipe she had used as a base, so I’ve spent a few years now trying different ones to find one that I loved.

Stove-Top Spinach Artichoke Dip Recipe - Yummy appetizer that is gluten-free!

I have an aversion to mayonnaise, so it was my hope to create a great dip without 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 the sometimes metallic tasting 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!

Artichoke Spinach Dip with gluten-free baguette slices and pizza wedges

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 pizza crust wedges to use for dipping. Thanks to my partnership with Udi’s, I had several of their products in my freezer that I could pull out and experiment with. I started with Udi’s Gluten Free French Bread Baguettes, slicing them 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.

Udi's gluten-free baguette slices for dipping

At the same time, I brushed an Udi’s unbaked pizza crust with olive oil, then seasoned with freshly ground pepper, sea salt, and garlic powder. After baking for 5 minutes in the hot oven, I used a pizza cutter to cut the pizza into 16 wedges. The pizza crust wedges are best served right away, so it is best to make these right before serving, or they get a little too firm.

Udi's pizza crust with olive oil and seasonings. Ready to cut into wedges for dipping into Spinach Artichoke dip!

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!

Stove-top Spinach Artichoke Dip {Gluten-free}

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Ingredients

    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

    Pizza Crust Wedges

    • 1 Udi's Pizza Crust, thawed
    • ~1/2 Tbsp. olive oil
    • fresh ground pepper
    • sea salt
    • 2 pinches of garlic powder

    Directions

      Spinach Artichoke Dip:

      1. 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.
      2. 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!
      3. Dice a few slices of sun-dried tomatoes, until you have 2 tablespoons of diced sun-dried tomatoes. Set aside.
      4. In a large saucepan or Dutch Oven, heat 2 tablespoons olive oil over medium heat. Add minced garlic and cook 1 minute.
      5. Add chopped fresh spinach and cook until wilted, about 2-3 minutes.
      6. Stir in chopped artichoke hearts and continue cooking over medium heat.
      7. Stir in softened cream cheese and stir with spatula.
      8. After cream cheese has melted, add seasonings (pepper, salt, paprika) and stir just until mixed.
      9. Stir in Parmesan cheese and sun-dried tomatoes.
      10. Continue to cook over medium heat until hot. Turn to low heat to keep warm while you finish preparing the dippers.

      Garlic Baguette Slices:

      1. Line a baking sheet with aluminum foil. This is optional, but makes for easy clean-up!
      2. Using a sharp bread knife and cutting board, diagonally slice the baguettes into slices about 3/8" in thickness.
      3. In a small bowl, stir together melted butter and garlic powder. Use a pastry brush to brush garlic butter onto each baguette slice.
      4. 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.

      Pizza Crust Wedges

      1. Use a pastry brush to brush olive oil all over surface of one Udi's pizza crust.
      2. Sprinkle fresh ground pepper, sea salt, and pinches of garlic powder on oiled crust.
      3. Bake on a greased pizza pan or baking sheet in 400° oven for 5 minutes. Remove from oven and use a pizza cutter to slice into 16 wedges. Serve immediately, as these harden the longer they sit out.
      4. Note: if you are using other brand pizza crust, you may need to bake longer. The Udi's crust is pre-baked.
      5. Place baguette slices, pizza crust wedges, and bell pepper slices on serving platter. Place hot spinach artichoke dip in a serving bowl. Enjoy!
      6. Store leftover dip in refrigerator. It warms up nicely in microwave or on stove-top.

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      4.5 rating
      6 reviews

       

      Learn more about living gluten free! Visit http://udisglutenfree.com/community

      This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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      Chocolate Peanut Butter Fondue {Gluten-free}

      Thanks for sharing!

      Comments

      17. That looks absolutely delicious. I love that you used all of the ingredients you needed instead of buying the crap filled pre packaged ones.. which never taste good. I will have to pin this!

        Reply

      19. I have wanted to find a gluten free artichoke dip since my brother was diagnosed celiac a few years ago. This sounds PERFECT and I want to make it right now!

        Reply

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