Gluten-Free Spinach Artichoke Dip
Prep time
Cook time
Total time
Creamy, dreamy and decadent, this gluten-free spinach artichoke dip is the perfect holiday appetizer!
Serves: 10
  • 1 can artichoke hearts, drained and chopped
  • 3 Tablespoons spinach, cooked, squeezed dry, and finely chopped
  • 1 packet gluten-free Italian dressing seasoning
  • ½ cup mayonnaise
  • 4 oz cream cheese, softened
  • 1 ½ cups shredded white cheddar cheese, divided
  • ¼ cup grated parmesan cheese
  • 1 loaf of Canyon Bakehouse Rosemary & Thyme Foccacia
  • 1 Tablespoon olive oil
  1. Preheat oven to 400 degrees.
  2. In a large bowl, thoroughly combine mayonnaise and cream cheese. Stir in gluten-free italian dressing seasoning, 1 ¼ cups shredded cheddar, and parmesan cheese. Gently fold in the spinach and artichokes.
  3. Transfer to an oven-safe dish.
  4. Bake for 10 minutes or until just starting to bubble. Add remaining ¼ cup cheddar cheese to the top, and bake for an additional 5 minutes.
  5. To lightly toast the Rosemary & Thyme Foccacia, slice, place on a baking sheet, and very lightly brush with olive oil. Place in the oven with the artichoke dip, and turn over once during the baking time (15 minutes total). Serve warm alongside the dip.
Make ahead tip: Assemble the dip ingredients up to one full day in advance. Cover with plastic wrap and place in the refrigerator. Either place on the counter and allow the dip to come to room temperature before baking, or add an additional 3-5 minutes to the bake time.
Recipe by Grain Changer at