This super easy, cheesy Hot Spinach, Artichoke, and Sun-Dried Tomato Dip is the perfect go-to appetizer for parties or game day events. Naturally gluten-free.
Gluten-Free Spinach Dip Recipe
I really enjoy entertaining, especially since one of my love languages is cooking. If you come to my house for a visit, I will always have something tasty for you to eat. One of my favorite easy snacks to whip up is my Hot Spinach, Artichoke, and Sun-Dried Tomato Dip.
It’s defiantly my go-to gluten-free appetizer for parties, and it is always a crowd-pleaser. Seriously, I have never known anyone who did not love my hot spinach and artichoke dip.
This creamy gluten-free dip boasts the colorful addition of tangy sun-dried tomatoes. I just ADORE sun-dried tomatoes and the flavor they bring to the dip.
How To Make Gluten-Free Hot Spinach Dip
- Preheat your oven to 350°.
- Cook chopped spinach in the microwave on high for 5 minutes in a large microwave-safe bowl.
- Once cooked spinach is cooled, squeeze out the water from the spinach and put it into a large bowl.
- Drain artichoke hearts. Using a food processor chop the artichoke hearts (can also be chopped by hand).
- Add the chopped artichoke hearts to the cooked chopped spinach.
- Add the diced sun-dried tomatoes to the mixture.
- Add the lemon juice to the mixture.
- Add the mayonnaise and sour cream to the mixture. Stir all the ingredients together until fully combined.
- Add the Parmesan cheese and 1 cup of the mozzarella cheese to the mixture and stir until fully combined.
- Spray a casserole dish with gluten-free cooking spray.
- Pour the mixture into the casserole dish and smooth the top of the dish with the back of your spoon or a spatula.
- Add the remaining 1 cup of mozzarella cheese to the top of the dip.
Bake for 30 minutes. - Sever warm with your favorite gluten-free corn chips or gluten-free crackers.
- This dip can also be made ahead of time and refrigerated until you are ready to cook it.
- Refrigerate leftovers in an airtight container.
- Reheat in the microwave or oven.
Can I use fresh spinach in this recipe?
I have never tried it with fresh spinach. If you try it, please let me know how it turns out!
Can I make this dip ahead of time?
You sure can! This dip is so easy to make ahead of time and refrigerate until about half an hour before serving. Pop it in the oven, and in 30 minutes you will have a hot and bubbly cheese dip that everyone will love!
What should I serve with spinach dip?
I always serve it with my favorite gluten-free corn chips. But it would also be great with your favorite gluten-free crackers.
Gluten-Free Dip
One taste of this delicious hot cheesy dip and your guests will not stop eating it until it’s all gone. The savory blend of artichokes, spinach, sun-dried tomatoes, and the cheeses are positively addictive!
It’s naturally gluten-free, so no worries there my friend. Enjoy it with your favorite gluten-free corn chips or crackers.
This easy hot spinach, artichoke, and sun-dried tomato dip will be the perfect appetizer for your next party or game day event!
Here are some of my other favorite gluten-free appetizers to try!
- Gluten-Free Sausage Balls {Dairy-Free Option}
- Gluten-Free Buffalo Chicken Bites
- 30 Gluten-Free Appetizer Recipes
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Hot Spinach, Artichoke and Sun-Dried Tomato Dip {Gluten-Free}
Ingredients
- 1-10- ounce package frozen chopped spinach (microwaved and drained)
- 2-13 ¾- ounce cans artichoke hearts (drain and chopped)
- 1 cup sun-dried tomatoes (diced)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Cook chopped spinach in the microwave on high for 5 minutes in a large microwave-safe bowl.
- Once cooked spinach is cooled, squeeze out the water from the spinach and put it into a large bowl.
- Drain artichoke hearts. Using a food processor chop the artichoke hearts (can also be chopped by hand).
- Add the chopped artichoke hearts to the cooked chopped spinach.
- Add the diced sun-dried tomatoes to the mixture.
- Add the lemon juice to the mixture.
- Add the mayonnaise and sour cream to the mixture. Stir all the ingredients together until fully combined.
- Add the Parmesan cheese and 1 cup of the mozzarella cheese to the mixture and stir until fully combined.
- Spray a casserole dish with cooking spray.
- Pour the mixture into the casserole dish and smooth the top of the dish with the back of your spoon or a spatula.
- Add the remaining 1 cup of mozzarella cheese to the top of the dip.
- Bake for 30 minutes.
- Sever warm with your favorite gluten-free corn chips or gluten-free crackers.
- This dip can also be made ahead of time and refrigerated until you are ready to cook it.
- Refrigerate leftovers in an airtight container.
- Reheat in the microwave or oven.
Notes
Nutrition
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