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Gluten-Free Artichoke Dip (With or Without Spinach!)

This easy gluten-free artichoke dip recipe makes the PERFECT appetizer for your next party or celebration. It’s creamy, cheesy, and absolutely delicious!

dipping gluten-free baguette into hot artichoke dip

My family always ate a Christmas Eve dinner of appetizers growing up and it has always been my favorite meal of the year. It’s a full spread of delicious options, ranging from light bites like cheese and crackers, to salads, hot appetizers and dips of all kinds.

We’ve already covered gluten-free vegan spinach artichoke dip (made with dairy-free options like cashew cream and nutritional yeast) but today, we’re going classic with this gluten-free artichoke dip.

This creamy dip is so satisfying! Full of gooey, cheesy flavor and a luxurious texture that’s amazing on chips or baguette slices. No wonder it’s such a fan favorite!

It’s one of those classic gluten-free appetizer recipes that works as well for a holiday party as it does for a football game. It’s simple, elegant, and delicious–a perfect party dip!

Here’s all you need to get started on this delightful warm dip…

ingredients for gluten-free artichoke dip

Simple Ingredients For Gluten-Free Artichoke Dip

So what is artichoke made of? The ingredients are simple!

  • Cream Cheese. To start, you’ll need a block of cream cheese. We only recommend full-fat cream cheese, like Philadelphia (not sponsored). Do not use tubs of cream cheese spread.
  • Sour Cream. Next up is some sour cream. This adds a subtle layer of tanginess and creaminess.
  • Mayonnaise. Use your favorite brand!
  • Lemon Juice. A tiny squeeze of fresh lemon juice adds just enough acidity. So good!
  • Parmesan Cheese. Finely grated parmesan cheese adds saltiness and umami that’s delicious in this dip.
  • Canned or Jarred Artichoke Hearts. Some artichoke dip recipes use marinated artichoke hearts, but I prefer canned artichoke hearts or jarred artichoke hearts packed in water or brine, rather than oil and seasonings.
  • Garlic. A garlic clove or some garlic powder adds a lovely savory layer of flavor.
  • Salt. Just to balance the flavors.
  • Cayenne Pepper. Don’t worry! We’re only adding a little bit–it’ll add warmth without making this dip spicy.
  • Frozen Spinach (If You Want). If you prefer making your artichoke dip recipe with spinach, you’ll need some frozen spinach. (More on this in a minute!)
making gluten-free artichoke dip step by step

How To Make This Hot Artichoke Dip, Step By Step:

  1. Preheat The Oven & Prep The Pan. To begin, preheat the oven to 400 degrees. Set out a small 1 or 1.5 quart baking dish. 
  2. Prepare Artichokes. Start by squeezing excess liquid out of the artichoke hearts (discard this liquid). Then, dice artichoke hearts into small bite-sized pieces. (I like to leave some larger pieces for texture)
  3. Combine Creamy Ingredients. In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, 1 cup Parmesan cheese, lemon juice, garlic or garlic powder, salt, and cayenne pepper. Use a hand mixer to combine these ingredients until well blended and creamy. (There will still be some texture from the cheese–this is fine!) 
  4. Fold In Artichoke Hearts. Add chopped artichoke hearts and fold in with a spatula until evenly distributed. 
  5. Finish The Dip. Transfer the artichoke dip mixture to baking dish and top with the final 1/3 cup Parmesan cheese. 
  6. Bake Dip for 15-20 minutes, or until bubbling around the sides and heated through. 
  7. Serve & Store. Enjoy dip warm with your favorite dippers. Store leftovers in a covered container in the fridge up to 3 days. Leftover dip can be reheated in the microwave, if desired. 
squeezing extra liquid out of spinach to make spinach artichoke dip
dipping baguette into gluten-free spinach artichoke dip

Want To Add Spinach?

If you want to make gluten-free artichoke dip with spinach, it’s EASY. Here’s what you should know:

  1. Thaw Frozen Spinach. Start by thawing 5-6 ounces of frozen spinach. You can let the spinach thaw in the fridge in advance, or pop it in the microwave and use a lower power or defrost setting to speed things along. If you prefer to use fresh spinach, you’ll need to steam it.
  2. Squeeze Out Excess Liquid. (All Of It.) When the spinach is thawed and cool enough to touch, use clean hands to squeeze out all excess liquid from the spinach. There will be LOTS of extra water and you don’t want it to water down your artichoke dip later. Discard any excess liquid, and set the squeezed spinach aside.
  3. Mix Spinach In With Other Dip Ingredients. Add spinach to the dip along with the parmesan cheese and use a fork or mixer to distribute it evenly into the dip. That’s it!
gluten-free artichoke dip with gluten-free baguette slices

What To Serve With Artichoke Dip:

So, what’s good to dip in artichoke dip? Lots of things! A few of our favorites include:

  • Tortilla Chips or Corn Chips. Many brands are naturally gluten-free.
  • Crostini or Baguette Slices – Use gluten-free baguettes (like Udi’s, Schar, MyBread, or BFree) to keep gluten-free!
  • Gluten-Free Crackers – Schar Entertainment Crackers, sweet potato crackers, and almond flour crackers all work!
  • Carrot Sticks or Carrot Chips – For a healthier/grain-free option, carrot sticks or carrot chips are another great dipper.
  • Fresh Vegetables. For that matter, other raw veggies work well, too! Try bell pepper slices, celery sticks, and cucumbers.
  • Pita Chips. Brush gluten-free pita bread with olive oil, cut into wedges and bake till crispy for another yummy choice!
  • Pretzels. You can even dip gluten-free pretzels!
dipping gluten-free baguette into hot artichoke dip

FAQ + Tips And Tricks For The Best Artichoke Dip:

Can I Make Artichoke Dip In A Slow Cooker? Yes! A slow cooker is a great option for traveling or parties, since it can keep this delicious dip warm during a dinner party or football game. Just mix up the dip, place in a slow cooker and cook on LOW for 3-4 hours or HIGH 1-2 hours. I recommend keeping it on the WARM setting for parties.

Why Is My Artichoke Dip Watery? The biggest culprit is usually extra water in your artichokes or spinach. Make sure you squeeze extra liquid out of these veggies as directed before adding them to your dip for best results!

Do You Serve Artichoke Dip Hot Or Cold? You can serve artichoke dip hot, cold, or room temperature, but I prefer hot artichoke dip, since the cheese gets melty and gooey.

Variations To Try:

  • Add Green Chiles or Jalapeño. I love adding a little kick to artichoke dip by adding some minced jalapeño or canned diced green chiles. It’s a fun variation that’s perfect for game day with tortilla chips!
  • Add Breadcrumbs. Another fun finish is to top your gluten-free artichoke dip with breadcrumbs. Add homemade gluten-free breadcrumbs or store-bought gluten-free panko style breadcrumbs to the dip and mist with oil before baking. The top gets crispy and golden brown!
  • Mix Up The Cheeses. An easy way to change up this gluten-free dip is to play with the cheeses. Mix in extra cheese like sharp white cheddar, gruyere, asiago, or mozzarella cheese or use half parmesan and half of another cheese!
  • Add Spinach. If you missed it above, don’t miss our delicious spinach artichoke dip variation in the recipe card below. It’s delicious!

More Gluten-Free Appetizer Recipes To Try:

⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Artichoke Dip recipe. I can’t wait to hear how it goes!

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dipping gluten-free baguette into hot artichoke dip

Gluten-Free Artichoke Dip (With or Without Spinach!)


  • Author: Emily Dixon, One Lovely Life
  • Total Time: 25 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free

Description

This cheesy gluten-free artichoke dip is the perfect party appetizer!


Ingredients

Scale

For The Artichoke Dip:

  • 1 (14-ounce) can artichoke hearts, packed in water or brine*
  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/3 cup finely grated Parmesan cheese (divided)
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic or 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper*

If Making Spinach Artichoke Dip:

  • 56 ounces frozen spinach, thawed

To Serve:

  • Tortilla chips, gluten-free baguette slices or crostini, gluten-free crackers, fresh vegetables, etc.

Instructions

  1. Preheat The Oven & Prep The Pan. To begin, preheat the oven to 400 degrees. Set out a small 1 or 1.5 quart baking dish.
  2. Prepare Artichokes. Start by squeezing excess liquid out of the artichoke hearts (discard this liquid). Then, dice artichoke hearts into small bite-sized pieces. (I like to leave some larger pieces for texture)
  3. Combine Creamy Ingredients. In a medium mixing bowl, combine softened cream cheese, sour cream, mayo, 1 cup Parmesan cheese, lemon juice, garlic or garlic powder, salt, and cayenne pepper. Use a hand-held mixer to combine these ingredients until well blended and creamy. (There will still be some texture from the cheese–this is fine!)
  4. Fold In Artichoke Hearts. Add chopped artichoke hearts and fold in with a spatula until evenly distributed.
  5. Finish The Dip. Transfer the artichoke dip mixture to baking dish and top with the final 1/3 cup Parmesan cheese.
  6. Bake Dip in hot oven for 15-20 minutes, or until bubbling around the sides and heated through.
  7. Serve & Store. Enjoy dip warm with your favorite dippers. Store leftover dip in an airtight container in the fridge up to 3 days. Leftover dip can be reheated in the microwave, if desired.

If Making Spinach Artichoke Dip:

  1. Thaw Frozen Spinach. Start by thawing 5-6 ounces of frozen spinach. You can let the spinach thaw in the fridge in advance, or pop it in the microwave and use a lower power or defrost setting to speed things along. If you prefer to use fresh spinach, you’ll need to steam it.
  2. Squeeze Out Excess Liquid. (All Of It.) When the spinach is thawed and cool enough to touch, use clean hands to squeeze out all excess liquid from the spinach. There will be LOTS of extra water and you don’t want it to water down your artichoke dip later. Discard any excess liquid, and set the squeezed spinach aside.
  3. Mix Spinach In With Other Dip Ingredients. Add spinach to the dip along with the parmesan cheese and use a fork or mixer to distribute it evenly into the dip. That’s it!

Notes

  • Artichokes. I recommend artichokes packed in water or a brine, rather than artichokes packed in olive oil. Oil-packed artichokes can make this dip overly greasy.
  • Use Full-Fat Dairy. We recommend full-fat cream cheese, full-fat sour cream, and regular mayonnaise for this recipe. If desired, you can substitute Greek yogurt for the sour cream, but we find that full fat will give your dip the best flavor and texture.
  • Slow Cooker Option: Mix up the dip as directed, place in a slow cooker instead of a baking dish, sprinkle with final 1/3 cup cheese and cook on LOW for 3-4 hours or HIGH 1-2 hours. I recommend keeping it on the WARM setting for parties.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Keywords: gluten free artichoke dip, gluten-free spinach artichoke dip, hot artichoke dip recipe

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