Gluten Free Spinach Artichoke Dip
Warm, bubbling, and loaded with melty cheese, this crowd-pleasing dip is the kind of appetizer that disappears before you can even set down the serving dish. The base comes together on the stovetop — butter, garlic, a cornstarch-thickened milk sauce, and cream cheese — creating a rich, velvety foundation that gets folded with sour cream, spinach, artichoke hearts, and two kinds of cheese before heading into the oven. Cornstarch does the thickening work here instead of flour, which is the key move that keeps the whole recipe naturally wheat-free without any specialty swaps or compromises on texture. The top bakes up golden and slightly crisp while the inside stays luxuriously creamy, and a pinch of red pepper flakes adds just enough heat to keep things interesting. It serves 8, making it ideal for game days, holiday spreads, or any gathering where you need something reliably impressive. Pair it with your favorite gluten free crackers or bread and watch it vanish.
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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
- 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.
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