This cheesy and creamy spinach artichoke dip is meant to be shared. It's naturally gluten-free and irresistible too. Serve it with crunchy gluten-free crackers and crudités for a delicious appetizer loved by all.
14ouncecanned artichoke heartsdrained well (squeeze out liquid) and chopped into fine pieces
10ouncepackage frozen chopped spinachthawed and squeezed dry - see notes
1medium yellow onioncarmelized (optional) - see notes
2cupsmozzarella cheeseshredded (divided)
1-2packages of Crunchmaster Multi-Seed Crackers
Instructions
Preheat the oven to 375º F and lightly spray a 1-quart baking dish with cooking spray. Set it aside.
In a large bowl, combine the cream cheese, sour cream, parmesan cheese, mayonnaise, garlic, salt, and pepper. Mix until well combined.
Add the artichoke hearts, spinach, onions, and half of the mozzarella cheese to the cream cheese mixture. Stir to combine all the ingredients, then pour the mixture into your prepared baking sheet.
Top the mixture with the remaining mozzarella cheese and loosely cover the baking dish with aluminum foil. (You can place the baking dish on top of a baking sheet if you're worried about the ingredients bubbling over into your oven.)
Bake for 20 minutes covered, then remove the foil and bake for another 15-20 minutes until the cheese is bubbling and browning on the top.
Serve with Crunchmaster crackers and crudités (i.e., cucumber slices, bay carrots, and celery sticks).
Notes
Nutrition information is for the spinach artichoke dip only and doesn't include crackers and crudités.How to Caramelize the Onion: To caramelize the onion, chop the onion into desired slices, then cook the onion slices in a pan over medium-heat with 1 tbsp of vegetable oil. Occasionally mix the onions as they soften and brown for about 1 hour.Squeeze the Liquid: Be sure to squeeze out as much liquid as possible from the spinach and artichokes before adding them to your mix. Too much moisture will make your dip watery.Sour Cream Swap: You can swap Greek yogurt for sour cream, although the flavor will be less tangy.Fresh vs. Frozen Spinach: If using fresh spinach, make sure it weighs 10 ounces. Fresh spinach may be more watery, so consider cooking it down, cooling it, and squeezing out as much liquid as possible before adding it to your dip.Store Leftovers: Store leftover dip in a covered container in your fridge for 2-3 days.Make-Ahead Instructions: To save time, you can make this dip the day before. Either bake it fully, cover it, refrigerate, and then heat it in your oven for 10 minutes before serving, or prepare all the raw ingredients, cover, refrigerate, and then bake it prior to serving it (preferred make-ahead method). Try to bring the ingredients to room temperature before baking and adjust the baking time as needed.