Garlic sautéed until just golden gives way to handfuls of fresh baby spinach wilted right down, then folded together with chopped artichoke hearts into a rich, creamy base of cream cheese, sour cream, and mayonnaise. Melty mozzarella and nutty Parmesan get worked into the mixture and then piled on top, so the whole thing bakes up bubbling at the edges with a deeply golden, spotted crust. A pinch of crushed red pepper adds just enough warmth without overpowering the garlicky, cheesy flavor underneath. Baked in a simple dish and served straight from the oven, it's the kind of dip that disappears fast at any gathering. This one is a great fit for a gluten free spread — just pair it with your favorite dippers and dig in.
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 →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
