Gluten-Free Spinach & Artichoke Dip

by Susan on October 31, 2017

gluten-free spinach & artichoke dip

Spinach and artichoke dip is a kind of funny food. I’ve loved it since I was a kid, when I enjoyed neither spinach nor artichokes on their own. While my palate has since evolved, I now have a husband and children who are not huge fans of either main component. They too, however, share a love for the iconic dip.

My goal here was to create a dip reminiscent of my favorite restaurant version; I have so many memories of indulging in the dip at Houston’s restaurant when I was growing up and then in college. We don’t have a Houston’s nearby in CT, so I was hoping to fill a nostalgic void. I think I was pretty dang successful!

It might seem kind of obvious that dip would be gluten-free, but when I was comparing different versions of the dip I saw many recipes that called for flour to thicken it. I did decide to incorporate it, too, but used a gluten-free flour. You could certainly experiment with dairy-free cheeses and sour cream, but I don’t think the end result would taste as authentic. I have (sadly) yet to find a really solid dairy-free replacement for Parmesan or Romano cheeses.

I hope you enjoy this one as much as we did!

Gluten-Free Spinach & Artichoke Dip

3 minced garlic cloves
2 tbs finely minced onion
1/4 cup butter or Earth Balance dairy-free spread
1/4 cup gluten-free flour of choice
2 cups light cream, coconut milk
1/4 cup chicken broth
2/3 cup freshly grated Parmesan or Romano cheese
1 tbs. fresh lemon juice
1 tsp. hot sauce
1/4 tsp. ground black pepper
3/4 tsp. salt
1/4 cup organic sour cream
2 10 oz. boxes of frozen chopped spinach, thawed & drained
12 oz. jar of artichoke hearts, drained and chopped
1/2 cup shredded sharp cheddar cheese

Melt butter in a medium oven-proof saucepan over low to medium heat. Add onion and garlic and cook until golden, about 3-5 minutes. Slowly whisk in the cream and broth. Raise heat to medium and cook, stirring occasionally, until the mixture reaches a low boil. Stir in Romano or Parmesan, lemon juice, hot sauce, salt and pepper. Stir until cheese has melted and remove from heat. Allow to sit and cool slightly for a couple of minutes.

Preheat broiler. Stir sour cream into pot, followed by the spinach and artichokes. Mix well. Sprinkle cheddar evenly evenly over the top of the pot. Broil until cheese is melted and bubbly. Alternatively, you can transfer the dip to a microwave-safe serving bowl, sprinkle with cheese and microwave on 50% power until the cheese is melted.

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