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This spinach artichoke dip has been a favorite in our home since we were newlyweds living in a tiny 1000 square foot home by the fair grounds. Of the two of us, Corey has always been the one who enjoys savory foods, and in those early years when we would go out to eat, the appetizer was almost always spinach artichoke dip. So I made my own recipe and it is just so so good, and a total crowd pleaser!

So just in time for football season, here is my go-to spinach artichoke dip. Heavy on the cheese and artichokes, light on the spinach. Smooth and creamy perfection. We love to eat it with corn chips and it makes the perfect appetizer all through the fall and winter!

There’s a reason spinach artichoke dip is a classic appetizer—it’s creamy, cheesy, and downright irresistible. This dreamy dip is simple to make, gluten-free, and loaded with flavor from tender artichoke hearts, fresh spinach, and a trio of melty cheeses. It’s the kind of dish that feels fancy enough for a holiday party, yet easy enough to whip up for game day or a casual family night in. Serve it hot and bubbly straight from the oven with your favorite chips, bread, or veggie sticks, and watch how quickly it disappears. This recipe is not only comforting and indulgent, but also versatile and make-ahead friendly, making it a go-to appetizer you’ll come back to again and again.

Why You Will Love This Recipe

• Delicious Appetizer – This creamy, cheesy dip is always the first dish to disappear at you next party, potluck, for your game day spreads, or your next holiday party!
• Perfect Flavor Balance – The tangy artichokes, fresh spinach, and blend of cheeses create a savory, comforting dip with just the right amount of richness.
• Easy Recipe – With just a few steps and simple ingredients, this recipe comes together quickly in one bowl and a baking dish.
• Versatile – Serve it with tortilla chips, crackers, toasted bread, or fresh veggies—there’s no wrong way to enjoy it.
• Make Ahead Friendly – You can assemble it in advance, refrigerate, and bake when ready, making it a stress-free appetizer.

Ingredients

• 1 can of artichoke hearts (15 oz) , drained and roughly chopped
• 1/2 cup fresh spinach, finely chopped (lightly sauté for softer texture, optional)
• 8 ounces cream cheese, softened to room temperature
• 1/4 cup mayonnaise
• 1/3 cup Parmesan cheese, freshly shredded
• 1/4 cup Romano cheese, freshly shredded
• 1/2 teaspoon dried basil (or 1 teaspoon fresh, finely chopped)
• 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced and sautéed for extra flavor)
• Salt and pepper, to taste
• 1/3 cup mozzarella cheese, freshly shredded

Instructions

1. Prep the Oven & Dish
   Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 8×8 or similar size) with nonstick spray or a thin layer of oil.
2. Chop Spinach & Drain Artichoke Hearts
   Drain the liquid from the artichoke hearts and place them into a food processor along with the fresh spinach. Pulse about 10 times until the mixture is broken down into small pieces. You don’t want it mushy—just finely chopped so the flavors distribute evenly throughout the dip and give the dip an overall better texture.
3. Mix the Dip
   Combine cream cheese, mayonnaise, Parmesan, Romano, basil, garlic powder, and a pinch of salt and pepper until you obtain a creamy texture. Stir well until all the ingredients are combined into a creamy mixture. Transfer the spinach and artichoke mixture to the large mixing bowl and stir to combine with the cream cheese mixture. You could also use a hand mixer for this step or your stand mixer with a paddle attachment.  
4. Assemble
   Spread the dip mixture evenly into the prepared baking dish. Sprinkle the mozzarella cheese evenly on top. Add extra cheese if you want!
5. Bake
   Bake in the preheated, hot oven for about 25 minutes, or until the edges are bubbly and the cheese on top is melted and slightly golden.
6. Cool & Serve
   Let the dip rest for 5 minutes before serving—it will be easier to scoop. Serve warm with corn tortilla chips, your favorite crackers, toasted gluten-free baguette slices, or fresh veggie sticks.

Extra Tips

• If you want the top extra golden, broil for 1–2 minutes at the end.
• You can sauté the spinach briefly before pulsing if you prefer a softer texture.
• Make-ahead: Prepare up to step 4, cover, and refrigerate for up to 24 hours before baking.

Recipe Favorites:

1. Cute Baking Dish
2. Mini Food Processor
3. Wooden Utensil Set 

Perfect Pairings

• Corn Tortilla Chips – The salty crunch balances the creamy dip beautifully.
• Gluten-Free Crackers – A classic pairing that makes it easy to scoop every bite.
• Toasted Gluten-Free Baguette or Bread Slices – Crisp edges with a soft center hold the dip perfectly.
• Fresh Veggie Sticks – Carrots, celery, cucumber, and bell peppers add a fresh crunch that lightens up the richness.
• Soft Pretzels (Gluten-Free) – A warm, chewy option that makes this dip feel extra indulgent.
• Pita Chips (Gluten-Free) – Another crunchy, sturdy option that works well for dipping.
• Charcuterie Board Add-On – Serve this dip alongside meats, cheeses, and pickles to make a grazing spread.

Storage & Reheating Tips

• Refrigerator: Store any leftover dip in an airtight container (or covered tightly in the baking dish) in the fridge for up to 3–4 days.
• Freezer: This dip can be frozen, though the texture may change slightly due to the dairy. If you do freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven for about 15–20 minutes, or until heated through and bubbly again. For a quicker option, microwave individual portions in 30-second bursts, stirring in between.
• Make Ahead: Assemble the dip up to 24 hours in advance, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to the bake time since it will be chilled.

Check out the recipe card below for this delicious gluten-free spinach artichoke dip recipe! I promise this perfect party dip will become everyone’s new favorite appetizer! 

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Easy Spinach Artichoke Dip Recipe | Gluten Free

This dreamy dip is simple to make, gluten-free, and loaded with flavor from tender artichoke hearts, fresh spinach, and a trio of melty cheeses. It’s the kind of dish that feels fancy enough for a holiday party, yet easy enough to whip up for game day or a casual family night in. Serve it hot and bubbly straight from the oven with your favorite chips, bread, or veggie sticks, and watch how quickly it disappears. This recipe is not only comforting and indulgent, but also versatile and make-ahead friendly, making it a go-to appetizer you’ll come back to again and again.

Print Recipe

Prep Time:10 minutes mins

Cook Time:22 minutes mins

Ingredients

• 1 can of artichoke hearts 15 oz , drained
• 1/2 cup fresh spinach
• 8 ounces cream cheese softened to room temperature
• 1/4 cup mayonnaise
• 1/3 cup Parmesan cheese freshly shredded
• 1/4 cup Romano cheese freshly shredded
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder or 1 clove fresh garlic, minced and sautéed for extra flavor
• Salt and pepper to taste
• 1/3 cup mozzarella cheese freshly shredded

Instructions

• Preheat your oven to 350°F (175°C). Lightly grease a small baking dish (about 8×8 or similar size) with nonstick spray or a thin layer of oil.
• Drain the liquid from the artichoke hearts and place them into a food processor along with the fresh spinach. Pulse about 10 times until the mixture is broken down into small pieces. You don’t want it mushy—just finely chopped so the flavors distribute evenly throughout the dip and give the dip an overall better texture.
• Combine cream cheese, mayonnaise, Parmesan, Romano, basil, garlic powder, and a pinch of salt and pepper until you obtain a creamy texture. Stir well until all the ingredients are combined into a creamy mixture. Transfer the spinach and artichoke mixture to the large mixing bowl and stir to combine with the cream cheese mixture. You could also use a hand mixer for this step or your stand mixer with a paddle attachment.
• Spread the dip mixture evenly into the prepared baking dish. Sprinkle the mozzarella cheese evenly on top. Add extra cheese if you want!
• Bake in the preheated, hot oven for about 25 minutes, or until the edges are bubbly and the cheese on top is melted and slightly golden.
• Let the dip rest for 5 minutes before serving—it will be easier to scoop. Serve warm with corn tortilla chips, your favorite crackers, toasted gluten-free baguette slices, or fresh veggie sticks.

Servings: 7