AuthorE. Gluten

I see this type of dip on menus everywhere, but we can seldom eat it. For some reason, it usually contains wheat! So I decided to make my own. It's wonderful on gluten-free crackers or with tortilla chips. - Kirsti

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Yields1 Serving
 9 oz Fresh Spinach* Frozen or canned spinach can be used if necessary.
 1 14 oz. Can Artichoke Hearts
 ¼ cup Butter
 3 Garlic Cloves, Crushed* About 1-1 1/2 teaspoons pre-minced garlic
 8 oz Cream Cheese
 ½ tsp Garlic Salt
 ½ cup Sour Cream
 ¼ cup Parmesan Cheese
 ¼ tsp Black Pepper
 1 cup Mozzarella Cheese
1

Preheat oven to 350°.

2

In a medium-sized saucepan over medium heat, sauté spinach, artichoke hearts, and garlic in butter. Once softened, add cream cheese. Stir often (to prevent cheese from burning) until melted.

3

When the cream cheese is melted and incorporated completely with spinach mix, remove from heat and add remaining ingredients.

4

Place mixture in an 8x8" square cake pan or a large bread pan. Bake for 30 minutes.

5

Serve warm with corn tortilla chips, Fritos, or crackers.

Ingredients

 9 oz Fresh Spinach* Frozen or canned spinach can be used if necessary.
 1 14 oz. Can Artichoke Hearts
 ¼ cup Butter
 3 Garlic Cloves, Crushed* About 1-1 1/2 teaspoons pre-minced garlic
 8 oz Cream Cheese
 ½ tsp Garlic Salt
 ½ cup Sour Cream
 ¼ cup Parmesan Cheese
 ¼ tsp Black Pepper
 1 cup Mozzarella Cheese

Directions

1

Preheat oven to 350°.

2

In a medium-sized saucepan over medium heat, sauté spinach, artichoke hearts, and garlic in butter. Once softened, add cream cheese. Stir often (to prevent cheese from burning) until melted.

3

When the cream cheese is melted and incorporated completely with spinach mix, remove from heat and add remaining ingredients.

4

Place mixture in an 8x8" square cake pan or a large bread pan. Bake for 30 minutes.

5

Serve warm with corn tortilla chips, Fritos, or crackers.

Gluten Free Artichoke and Spinach Dip