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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


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



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.


  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!


  • 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