Warm garlic mingles with tender artichoke hearts and well-drained spinach in this baked dip, simmered on the stovetop into a thick, creamy base before it's spread into a dish and finished under the oven's heat. A pinch of salt, black pepper, and a touch of crushed red pepper for those who want it keep the flavor rounded and a little bit bright. It bakes until the top turns deep golden and the edges bubble at the rim, giving you that irresistible contrast of a crisp top layer over a rich, scoopable center. Serve it hot alongside your favorite gluten free crackers or bread for dipping, and it disappears fast at any gathering. This one is a genuinely solid choice for a lactose free spread, letting the garlic, artichoke, and spinach do the heavy lifting on flavor.
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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.
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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