Spinach & Artichoke Dip Gf Recipe
Artichoke hearts, spinach, four cheeses, served with grilled flatbread and tortilla chips. 12.99
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Ingredients
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Spinach & Artichoke Dip
Accompaniments
Method
Spinach & Artichoke Dip
- 1
Preheat and prepare
Preheat the oven to 375°F (190°C). Lightly oil or butter a 9-inch (or similar) oven-safe shallow baking dish.
- 2
- 3
Prepare spinach
If using frozen spinach, ensure it's fully thawed and squeeze out as much liquid as possible using a clean towel or fine-mesh strainer. Measure after draining (about 10 oz frozen yields ~1 cup packed).
- 4
Combine cheeses and base
In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the sour cream and lemon juice until homogenous. Add the shredded mozzarella, Monterey Jack, and grated Parmesan; mix until evenly distributed.
- 5
Fold in vegetables and season
Fold the drained chopped artichoke hearts, drained spinach, sautéed onion and garlic into the cheese mixture. Add red pepper flakes, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp chopped parsley; mix thoroughly. Taste and adjust seasoning (add more salt/pepper or lemon if desired).
- 6
Bake until bubbly
Transfer the mixture to the prepared baking dish, smoothing the top. Bake in the preheated oven for 20–25 minutes, until the dip is hot and bubbling around the edges. If you want a golden-top finish, switch the oven to broil for the last 1–2 minutes—watch carefully to prevent burning.
Accompaniments
- 7
Warm tortilla chips
Spread the tortilla chips on a baking sheet and warm in the oven for 3–4 minutes while the dip bakes (this enhances crispness). Remove before broiling step if broiling the dip.
- 8
Grill the gluten-free flatbread
Brush both sides of each gluten-free flatbread lightly with the melted butter (or olive oil). Heat a grill pan or skillet over medium-high heat. Grill each flatbread 45–60 seconds per side until warm and slightly charred or marked. Stack and keep wrapped in a clean towel to stay warm.
- 9
Finish and serve
Remove the baked dip from the oven and sprinkle an additional pinch of grated Parmesan and the remaining chopped parsley over the top. Serve hot in the baking dish with grilled gluten-free flatbreads and warmed tortilla chips on the side.
