I just love to eat gluten free spinach artichoke dip. I said it! I don’t eat gluten so to me this is one of those things I had to adjust, because most dips do contain gluten. But when I found out I can adjust a few things and still eat my favorite dip, I was sold! This article will teach you 3 ways to make a spinach artichoke dip that is gluten free and yummy!
If you’re a foodie and you love indulging in sweet and savory foods, there’s no way that you can avoid gluten. It’s in your pizza dough, bread, cakes, and whatnot.
However, if you’re to go on a gluten-free diet, does that mean compromising on your love for food?
Of course not.
Going gluten-free doesn’t mean you get to eat boring and bland foods only. You have to make certain changes to your diet and simply find gluten alternatives. If you try to be a little creative in the kitchen, you can cook almost anything with the right ingredients.
Healthy food can be delicious if you know what to cook and how to cook it.
Most of the starters have gluten, and many people intolerant to gluten simply abandon such foods. The Spinach Artichoke Dip is a restaurant favorite starter that people often eat with bread or fried foods.
Most of the time, it’s not gluten free. However, it doesn’t mean it cannot be gluten free. We’re going to teach you how to make a gluten free spinach dip, so you don’t have to abandon eating your favorite appetizer instead alter the recipe a little.
Like millions of people, if you are on a gluten-free diet, we will help you make the perfect gluten free spinach artichoke dip. There are three ways to make your gluten free artichoke spinach dip.
Gluten free spinach artichoke dip recipe #1
- Two tablespoons of olive oil.
- Three cloves of garlic, mince them properly.
- Four cups of chopped spinach, roughly around 170 grams.
- 170 grams of finely chopped artichoke.
- Approximately 230 grams of room temperature softened cream cheese.
- 2 tablespoons of chopped sun dried tomatoes, others ones would also do, but make sure they’re dried.
- Half a teaspoon of pepper
- One fourth teaspoon of salt
- One cup of shredded cheese
- Red chili spice or paprika (optional, according to taste)
How to make
- Make sure that all your ingredients are prepped.
- You would need spinach leaves only, not the stem. Chop the spinach leaves finely.
- Finely chop the artichoke.
- Finely cut the sun dried tomatoes, you would need about two tablespoons.
- In a saucepan, heat two tablespoons of olive oil.
- Add minced garlic in the heated olive oil and cook for a minute or two, until the garlic gets golden in color.
- Add the finely cut spinach in the saucepan and cook for two to three minutes, or until the spinach starts to wilt.
- Add the chopped artichoke and mix well for about three to four minutes.
- Gradually add in the softened cream cheese and mix well.
- As the cream cheese melts, add in the spices (salt, black pepper, chili, etc.)
- Add the cheese and tomatoes.
- Cook on a medium flame for about two minutes.
- The dip is ready to serve.
*This recipe is sufficient to serve 12 people.
As a word of caution, make sure that all the complementary ingredients in the recipe are gluten free.
Gluten free spinach artichoke dip recipe #2
The second recipe is easy, but it isn’t lactose-free. Also, it will require you to have a baking oven. This recipe isn’t as rich as the first one, but it’s definitely worth a try.
- 170 grams of artichoke, finely chopped
- 280 grams of finely chopped spinach leaves
- One cup of cheese shredded (any, except parmesan. Cheddar would be best).
- Half a cup of grated parmesan cheese
- One fourth cup of softened cream cheese
- One fourth cup of light sour cream
- Finely chopped clove of garlic
- Two tablespoons of finely chopped tomatoes
How to make
- Preheat your over to 350 degrees Celsius.
- Add all the ingredients, except for the tomatoes in a bowl, and mix well. (We suggest that you use a fork or a wooden ladle for mixing).
- Transfer the mixture in a baking tray and bake it for 10-15 minutes or until the edges start to turn golden.
- In the end, sprinkle the finely cut tomatoes on the baked dish.
This recipe would take 25 minutes and easily serve 6-8 people. You can even make it in advance and bake just before serving.
The third recipe is equally delicious and easy to cook. It takes about twenty-five minutes to cook and serves eight people.
- 400 grams of artichoke, finely chop the hearts
- 285 grams of finely chopped spinach leaves
- 170 grams of cream cheese, make sure it’s at room temperature
- One fourth cup of mayonnaise
- One fourth cup of sour cream
- Half a teaspoon of fine red pepper flakes
- One fourth teaspoon of salt, or according to taste
- One fourth teaspoon of fine garlic powder
- One cup of parmesan cheese, grated at room temperature
- One cup of American white cheese, grated at room temperature
How to make
- In a saucepan, add the chopped spinach leaves along with the artichoke in one cup of boiling water.
- Once drained, strain the vegetables from the water.
- Heat the cream cheese in the microwave for a minute, or on the stove until it softens.
- In a bowl, add all the ingredients (mentioned above) as well as the spices and mix well.
- Your dip sauce is ready to serve.
A Few Things to Remember
The gluten free artichoke dip sauce is extremely easy to make. However, the only downside of this dish is that it’s not lactose-free.
So, if you’re lactose intolerant, you won’t be able to savor this mouth-watering dish unless you find alternatives to lactose ingredients. Starters like this are easier to assemble and even easier to clean the dishes.
You may have realized that this is a side dish to complement another dish. The artichoke and spinach dip sauce is mostly eaten alongside crackers, but you’ll have to ensure that the crackers are also gluten free.
Homemade parmesan crisps, nutcrackers, or rice crackers are popular gluten free options to complement your dish. You can also devour it with gluten-free garlic baguette slices and sliced bell peppers.