Baked Spinach and Artichoke Dip {Gluten Free, No Mayo}

A party isn't complete without Baked Spinach & Artichoke Dip! Creamy & cheesy, this appetizer bubbles with fresh spinach, cheeses and marinated artichokes.

My baked spinach and artichoke dip has no mayo but it is NOT short on flavor. Sour cream and cream cheese come to the party along with Parmesan and mozzarella. This warm dip and my buffalo chicken dip are a must at every party!

Almost every restaurant has a version of this spinach and artichoke dip. From Applebees to Chilis it's always a fan favorite.

How to Make Baked Spinach and Artichoke Dip

I like making fresh spinach artichoke dip for a few reasons.

First, I never remember to thaw my frozen spinach ahead of time. And sometimes the packaging on frozen spinach has foil in it which has more than once zapped my microwave to full attention as I was trying to defrost it.

Then, you've got to squeeze out the liquid....it's just a pain in the you know what.

Since the color of fresh spinach is beautiful and I have it in my fridge my our breakfast smoothies it's kind of a no brainer.

1. Heat a large skillet over medium heat. Add spinach, basil, salt and pepper and cook until the spinach wilts - only four or five minutes.
2. Move the spinach into a mixing bowl and add the artichokes and four cheeses - sour cream, cream cheese and Parmesan cheese and half-cup of the mozzarella cheese. Give it all a big ole stir to combine.
3. Put into a baking dish, spread it out, top with a little more mozzarella for a beautiful cheesy layer.

Tips for making your dip

Fresh basil is awesome in this spinach and artichoke dip but if you don't have it, you can 100 percent substitute dried basil, as noted in the printable recipe.

Also, when you're shopping for jarred artichoke hearts grab the ones that are packed in water, not marinated in oil.

Cheesy spinach artichoke dip can be prepped ahead of time and refrigerated up to two days in advance. Add a few minutes to the baking time to serve when guests arrive.

Keep this recipe gluten free by serving gluten free corn tortilla chips. Or, you can easily make your own toasted tortilla chips!

Instructions to Make in the Slow Cooker

If you're feeding a crowd this is a great recipe to double and cook in the crockpot. Just make as outlined in the recipe, and cook in the slow cooker until bubbly and heated throughout. It will take about two hours.

Instructions to Make with Frozen Spinach

If you absolutely love frozen spinach, or really prefer using frozen spinach, simply thaw it, squeeze out the moisture and proceed to step 2.

What to Serve with Hot Spinach and Artichoke Dip

As mentioned above, you can serve with gluten free tortilla chips. Also, air fryer pita chips, toasted baguette or crackers are delish, too!

For a lower carb option, mini peppers, carrots and celery stick are also great for dipping.

You can pretty much put this cheesy dip on any kind of vessel - just get it into your mouth!

Other Dip Recipes You'll Love

• Hot Taco Dip
• Layered Hummus Dip
• Hot Reuben Dip
• Jalapeno Peach Dip

Baked Spinach and Artichoke Dip

Deanne Frieders

A party isn't complete without Baked Spinach & Artichoke Dip! Creamy & cheesy, this appetizer bubbles with fresh spinach, cheeses and marinated artichokes.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizers and Snack Recipes

Cuisine American

Servings 4 servings

Calories 453 kcal

Ingredients

  

.5x1x2x

• 2 tablespoon extra virgin olive oil
• 3 teaspoon minced garlic
• 5 cups fresh spinach long stems removed and roughly chopped
• 2 tablespoon fresh basil chopped
• Salt and black pepper to taste
• 14.5 oz. jar artichokes packed in water, drained and chopped
• ⅓ cup full-fat sour cream
• 8 oz cream cheese softened
• ¼ cup Parmesan cheese grated
• ¾ cup Mozzarella cheese shredded, divided

Instructions

 

• Preheat oven to 350°F. Heat olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
• Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
• Transfer spinach-artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in pre-heated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
• Remove from oven and serve immediately with tortilla chips.

Notes

1 teaspoon dried basil may be substituted for fresh.

Nutrition

Serving: 1gramsCalories: 453kcalCarbohydrates: 20gProtein: 15gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 668mgFiber: 7gSugar: 4g

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!

Baked Spinach and Artichoke Dip

Deanne Frieders

A party isn't complete without Baked Spinach & Artichoke Dip! Creamy & cheesy, this appetizer bubbles with fresh spinach, cheeses and marinated artichokes.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizers and Snack Recipes

Cuisine American

Servings 4 servings

Calories 453 kcal

Ingredients

  

.5x1x2x

• 2 tablespoon extra virgin olive oil
• 3 teaspoon minced garlic
• 5 cups fresh spinach long stems removed and roughly chopped
• 2 tablespoon fresh basil chopped
• Salt and black pepper to taste
• 14.5 oz. jar artichokes packed in water, drained and chopped
• ⅓ cup full-fat sour cream
• 8 oz cream cheese softened
• ¼ cup Parmesan cheese grated
• ¾ cup Mozzarella cheese shredded, divided

Instructions

 

• Preheat oven to 350°F. Heat olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
• Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
• Transfer spinach-artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in pre-heated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
• Remove from oven and serve immediately with tortilla chips.

Notes

1 teaspoon dried basil may be substituted for fresh.

Nutrition

Serving: 1gramsCalories: 453kcalCarbohydrates: 20gProtein: 15gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 668mgFiber: 7gSugar: 4g

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!

Shared on Meal Plan Monday