Spinach Artichoke Dip (gf, V) Recipe

Prep spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the fresh baby spinach in batches, stirring until wilted, about 2–3 minutes total. Transfer wilted spinach to a fine-mesh sieve or colander and press with the back of a spoon to remove as much liquid as possible. Roughly chop the drained spinach and set aside.

Prepare artichokes

Drain canned artichoke hearts well, pat dry with paper towels, and chop coarsely into 1/2-inch pieces.

Combine filling

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, 1 cup grated Parmesan, and 1 cup shredded mozzarella; mix until well combined. Stir in the chopped artichokes, drained chopped spinach, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.

Mix crust

In a small bowl, combine 1/2 cup grated Parmesan, 1/2 cup gluten-free panko breadcrumbs, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, and 1 teaspoon olive oil. Toss until mixture is evenly moistened and holds together slightly when pressed.

Top dip

Transfer the prepared spinach-artichoke mixture to a 9-inch oven-safe baking dish (or individual ramekins). Smooth the top with a spatula. Sprinkle the herbed Parmesan crust evenly over the surface of the dip.

Preheat the oven to 375°F (190°C). Place the baking dish on a baking sheet to catch any bubbling. Bake uncovered for 20–25 minutes until the dip is bubbly around the edges and the crust is golden brown. If you prefer a deeper golden crust, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving. Sprinkle with extra grated Parmesan and chopped fresh parsley.

Prepare crostini

Arrange GF baguette or crostini slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil (spread across slices) and sprinkle with 1/4 teaspoon sea salt. Toast in the oven at 375°F (190°C) for 6–8 minutes, flipping once, until crisp and lightly golden. Alternatively, grill or pan-toast slices until crisp.

Place the baked spinach artichoke dip on a serving platter or bring the baking dish to the table. Serve warm with the gluten-free crostini for dipping. Garnish with chopped fresh parsley and optional extra Parmesan.