This creamy, oven-baked dip is packed with tender artichoke hearts, wilted spinach, and plenty of garlic for a deeply savory bite in every scoop. Cream cheese, sour cream, and mayonnaise blend into a rich, velvety base, while a generous layer of melted mozzarella and Parmesan bubbles up golden on top. A touch of onion powder and crushed red pepper give it just enough kick without overpowering the classic flavor combo. It bakes up bubbling at the edges with a golden, set top, perfect for scooping straight from the dish while it's warm. Serve it with your favorite gluten free crackers or sliced vegetables for dipping, and it's a easy, crowd-pleasing appetizer that fits right into a gluten free spread.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise and stir until smooth and well blended.
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