Warm Creamy Spinach Dip (Dairy + Gluten Free)

This oven-baked gluten-free spinach dip is incredibly creamy and satisfying despite being made with dairy-free cream cheese and sour cream. It's big enough to feed a crowd, but can be scaled down for a more intimate party. Just omit the garlic for a low FODMAP dip!

My food tastes very different than when I write today my first cookbook. That's where you'll find some of the most delicious comfort food of my youth. You know, like (not-so) dairy-free spinach dipped in all the best (and worst) white condiments.

On the eve of my first book tour, I learned I was allergic to gluten—a very exciting prospect for this bright-eyed 24-year-old. Every time I have to make a big tub of breaded spinach dip for one of our parties, all my stages of grief are evoked.

Perhaps it was that painful memory that stopped me from trying to update this cooking classic into a gluten free finger foodsbut now that people are back in gathering mode, I thought it was time to make a dairy-free version of my favorite hot spinach dip.

In addition to using plant-based versions of my favorite white condiments—sour cream, cream cheese, and mayonnaise—and using gluten-free bread crumbs as toppings, this recipe differs from its predecessor in a few key ways place.

Make enough gluten-free spinach dip for a party (or less for dinner)

First, the spinach dip recipe comes from the Finger Food Party chapter. It makes enough dip to fit into a 9×13 casserole dish, which is enough for about 20 to 30 people, although the recipe claims it's closer to 15.

Now that I'm in my thirties, I don't have enough friends to find child care to fill this low space. So, for a more practical party, I reduced the recipe to just use 32 ounces of frozen spinach.

If you're hosting a smaller dinner party, you can halve it again, and while the gluten-free spinach dip is delicious, I recommend adding more.

How to Make Gluten-Free Spinach Dip: Step by Step

What to use to bake dairy-free spinach dip

I prefer to have a smaller vehicle on the table and assemble my bucket around it. I chose to use two smaller casserole dishes (about 2 cups each) for this purpose. But you can easily use a medium-sized cast iron (or ovenproof) skillet, about 6 to 8 inches.

If you have a larger mold, that will work too (or two smaller ones). Ceramic oval tableware Or baking sheets always make a lovely display at parties. To move this dish away from its vintage roots, I recommend avoiding squares of Pyrex. We go for rustic and chic!

What to serve with this gluten-free spinach dip

I think gluten-free crackers or slices of toast are the best for scooping hot sauce (see this Gluten Free Crab Sauce). But lettuce is also suitable for those who are not so carb conscious (they are my preference) smoked salmon dip). I usually offer a variety.

Here are the best store bought ones gluten free cookiesboth high-end and more minimalist.

More gluten-free dips for your next party:

Read on for this delicious, warm, and creamy Gluten-Free Spinach Dip!

With health and hedonism,

phoebe

Warm Creamy Spinach Dip (Dairy + Gluten Free)

This oven-baked gluten-free spinach dip is incredibly creamy and satisfying despite being made with dairy-free cream cheese and sour cream. It’s enough to feed a crowd, but can be scaled down for a more intimate gathering—just halve the recipe. If you don't eat dairy, a little freshly grated Parmesan cheese on top is the perfect accompaniment to the gluten-free bread crumbs. Simply omit the garlic Low FODMAP tilt.Make this dairy-free spinach dip vegetarian Again, omit the Parmesan cheese and use plant-based mayonnaise.My favorite brand of cream cheese and sour cream is this. If your frozen spinach isn't pre-thawed, you can easily place it in a microwave-safe bowl until tender and follow the recipe to remove the moisture. If you can only find frozen spinach in 10-ounce boxes, then 30 ounces (pack of 3) is perfectly fine, and the recipe calls for a total of 32 ounces.

course appetizer

gourmet food American

diet Gluten-free, low-lactose, vegan, vegetarian

Keywords Inclination, low FODMAP

Preparation time 5 Every minute Every minute

cooking time 15 Every minute Every minute

portion size 8

raw material

• Two 16-ounce packages of frozen spinach Thaw (see note)
• 8 ounce 1 cup vegetable sour cream
• 8- ounce plant cream cheese in room temperature
• 1/2 cup Mayonnaise or vegetarian alternative
• 2 garlic cloves minced
• 1 teaspoon sea ​​salt
• 1/2 teaspoon Crushed red pepper flakes or chili crisps
• 1/4 cup Gluten-free bread crumbs or panko
• 1/4 cup grated parmesan cheese Elective

instruct

• Preheat oven to 350°F.

• Place the spinach in a clean dish towel and squeeze out all the water over the sink. You should have two spinach golf balls. Place in a medium mixing bowl.

• Add dairy-free cream cheese, sour cream, mayonnaise,

• red pepper flakes, garlic and salt. Stir until all ingredients are completely combined. Pour mixture into a small (6-inch) cast iron skillet or ovenproof baking pan.

• In a small mixing bowl, combine panko or gluten-free bread crumbs, Parmesan cheese (if using), and season lightly with salt. Sprinkle ingredients evenly over sauce.

• Bake for 20 minutes or until bubbling. If the top is not golden brown, increase heat to 450°F and bake for an additional 5 minutes. Serve immediately with gluten-free crackers, corn chips, or toast. While gluten-free spinach dip is best served hot, it's also delicious at room temperature.

If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!