Fructose Free Gluten Free Spinach Artichoke Dip
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- ¾ cup whole milk
- 8 oz cream cheese, softened and cut into chunks
- ½ cup sour cream
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient noteA serving of up to about a third of a cup of canned artichoke hearts is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid canned artichoke hearts, please tap it and change its rating to Red.
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For serving
- gluten free crackers or gluten free bread, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
- 2
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!