Stove-top Spinach Artichoke Dip {Gluten-free}

Total Time

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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