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Gluten Free Spinach Artichoke Dip

This recipe is gluten free and made with natural sugar
Servings: 10
Jump to Recipe
Time: 30 mins

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This Gluten Free Spinach Artichoke Dip Recipe is easy to make with a few simple ingredients, ready in one pan, and sure to be a the favorite dip at your next party or football game! This creamy dip is made with healthy Greek yogurt, spicy jalapenos, and delicious spinach and artichokes, making it a real crowd pleaser. It’s gluten free, protein packed, and made with only natural sugar!

 

Gluten Free Spinach Artichoke Dip Ingredients

 

How to make Gluten Free Spinach Artichoke Dip:

  1. Heat pan! Heat a pan on the stove top over medium heat. I recommend a Dutch oven, cast iron skillet, or another pan that is oven safe in order to . This allows you to make the entire dish in one pan. The other option is to make this on the stove top in a sauce pan and then transfer to a baking dish.
  2. Preheat oven to 350 degrees. While this preheats, set out the cream cheese to come to room temperature. Hot Tip! If your cream cheese is still cold, unwrap, cut into 1/2 wedges and place in a large bowl. Microwave for 15 seconds, then remove, flip the cream cheese wedges and heat one more time for 15 seconds. This should soften it enough to be mixable.
  3. Chop and dice vegetables. Drain artichoke hearts and rough chop. Dice the onion and jalapenos (sometimes I will do this in a food processor). Mince the garlic if using whole garlic.
  4. Melt butter in hot pan and saute onions. Saute for 3-4 minutes on medium heat and then add garlic and jalapeños. Continue to saute until garlic is fragrant. This should be 1-2 minutes more.
  5. Add spinach and artichoke hearts to pan. Cook until the spinach has wilted down. Approximately 6-8 minutes. The spinach will overflow and be everywhere! That’s ok! Even full size regular spinach will melt down tremendously after being sauted for a couple minutes. Just be patient until it wilts!
  6. Drop the heat to low. Add cream cheese and mix well. I find that it helps to break the cream cheese up into small pieces with a spatula. Once melted, mix everything together until well combined and smooth.
  7. Add remaining ingredients. Mix everything together until well combined. Keep mixing until all the cheese is melted and gooey. Transfer to a baking dish if need and then place in the oven.
  8. Bake for 10 minutes and broil.  After 10 minutes, switch to broil and bake for another 5-7 minutes until golden brown.
  9. Enjoy this cheesy spinach artichoke dip with toasted sourdough, chips, veggies, or however you like (might I suggest this spinach dip on a burger??)! Ya for gluten-free appetizers!

 

https://www.youtube.com/watch?v=q8DvR1wUwJs

 

Quick Facts

How long does this dish take? 30 minutes (it’s a quick and easy spinach artichoke dip!)

How much does this make? 10 servings

Does this meet my dietary needs? This great recipe is gluten free and refined sugar free

How many bowls should I plan for this meal? One oven safe pan

How long does this keep? 1 week in the fridge or 2 months in the freezer, in sealed container

Is it freezer friendly? Yes

Can I pack this for lunch? Sure! Just keep coldish (next to an ice pack, in a cooler, would be fine).

What do pair this with? We love dipping gluten free tortilla chips, pita chips, French bread, carrots, and celery sticks.

 

Substitution Options

All substitution options given are a 1:1 replacement of the called for ingredient unless otherwise noted

Greek Yogurt:  Dairy free Greek style yogurt or thicker yogurt can be used in place of plain Greek yogurt. Just aim for a thick yogurt that has no flavor.

Cream Cheese: Dairy free cream cheese can be used in place of regular. The ratios of cream cheese to Greek yogurt can also be adjusted to match whatever you have in the fridge at the moment.

Mozzarella cheese: Dairy free mozzarella or Italian cheese can be used.

Parmesan Cheese: Italian cheese can be used or extra mozzarella.

Minced Garlic: 1/2 tsp garlic powder can be used in place of minced garlic. Garlic is really one of the best ingredients!

Onion: 1 tsp onion powder can be used on place of an onion.

Spinach & Artichokes : Sorry, no substitute for these ones. I prefer to use canned, quartered, artichoke hearts and fresh baby spinach.

Butter: Ghee, olive oil, or avocado oil can be used in place of butter.

Jalapenos: Optional, but 1/8 tsp of cayenne powder can be used in place of jalapenos. Fresno chilis or chipotles could be used as well.

 

Fun Fact! 

Spinach has long been known for its health benefits. It is thought to be of Persian descent and had spread across the globe by the 12th century as a desirable leafy green. While we might not gain a sudden bicep, like Popeye, when we eat spinach, it is rich in iron which plays a key role in the function of red blood cells. Spinach has amazing abilities to restore energy and increase vitality. See! This cheesy dip is good for you! Source).

 

Try these other delicious recipes!

Spicy Kale Chips

Southwest Egg Bake

Lemon Garlic Brussels Sprouts

Pieper Pickles

Spinach Artichoke Dip

Servings: 10
Total Time: 30 minutes
This spinach artichoke dip is made with healthy Greek yogurt, spicy jalapenos, delicious spinach and artichokes and is ready in one pan!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: atrichoke, dip, gluten free, natural sugar, spicy, spinach
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 176 kcal

Ingredients

  • 2 tbsp butter
  • 1/2 of a onion
  • 1 tbsp garlic minced
  • 8 oz bag of fresh baby spinach* See notes below
  • 14 oz can of artichoke heart* See notes below
  • 1 jalapeno diced
  • 8 oz cream cheese
  • 1 cup Greek yogurt
  • 1/2 cup parmesan* shredded, see notes below
  • 3/4 cup mozzerella shredded
  • 1 pinch salt and pepper

Instructions

  • Heat a pan on the stove top over medium heat. I recommend a Dutch oven, cast iron skillet, or another pan that is oven safe in order to . This allows you to make the entire dish in one pan. The other option is to make this on the stove top in a sauce pan and then transfer to a baking dish
  • Preheat oven to 350 degrees. While this preheats, set out the cream cheese to come to room temperature. Hot Tip! If your cream cheese is still cold, unwrap, cut into 1/2 wedges and place in a large bowl. Microwave for 15 seconds, then remove, flip the cream cheese wedges and heat one more time for 15 seconds. This should soften it enough to be mixable.
  • Drain artichoke hearts and rough chop. Dice the onion and jalapenos (sometimes I will do this in a food processor). Mince the garlic if using whole garlic.
  • Melt butter in hot pan and saute onions. Saute for 3-4 minutes on medium heat and then add garlic and jalapeños. Continue to saute until garlic is fragrant. This should be 1-2 minutes more.
  • Add spinach and artichoke hearts to pan. Cook until the spinach has wilted down. Approximately 6-8 minutes. The spinach will overflow and be everywhere! That's ok! Even full size regular spinach will melt down tremendously after being sauted for a couple minutes. Just be patient until it wilts!
  • Drop the heat to low. Add cream cheese and mix well. I find that it helps to break the cream cheese up into small pieces with a spatula. Once melted, mix everything together until well combined and smooth.
  • Add remaining ingredients. Mix everything together until well combined. Keep mixing until all the cheese is melted and gooey. Transfer to a baking dish if need and then place in the oven.
  • Bake for 10 minutes and broil.  After 10 minutes, switch to broil and bake for another 5-7 minutes until golden brown.
  • Enjoy this cheesy spinach artichoke dip with toasted sourdough, chips, veggies, or however you like (might I suggest this spinach dip on a burger??)! Ya for gluten-free appetizers!

Notes

Nutritional Information is an estimate and for informational purposes only.
 
*Note: substitution options can be found above in the substitution section of this post.
Can I use full size spinach?  
Yup!  If using full size spinach (larger leaves), chop in half if desired.  The large spinach will still wilt down a lot, so it is not necessary to chop them, but helpful.
What brand of artichoke hearts should I use and are they free of allergens?  
 We use Reese brand artichoke hearts, free of the top 9 allergens! 
Any options other than Parmesan and mozzarella?
Italian blend cheese can be used in place of Parmesan and mozzarella.  
 

Nutrition

Calories: 176kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 381mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2529IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg
Did you try this? We'd love to hear how it went. Please leave a review below! Or, follow and tag us on Instagram!Mention @_Joytothefood_ or tag #joytothefood!

 

 

2 Comments

  1. Hannah

    5 stars
    The recipe was quick and easy and the dip is PHENOMENAL. Completely in love!

    Reply
    • Dan Kinney

      Hi Hannah,

      Thanks so much for trying it and the kind words!

      Happy cooking! Dan & Mika

      Reply

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