This oven-baked gluten-free spinach dip is impossibly creamy and satisfying, despite being made with dairy-free cream cheese and sour cream. It makes enough to feed a crowd, but can also be scaled down for more intimate gatherings. Simply omit the garlic for a low FODMAP dip!
My food taste was very different than it was today when I wrote my first cookbook. There you’ll find all the most indulgent comfort food from my youth. You know, like (not-so) dairy-free spinach dip with all the best (and worst) white condiments.
I learned about my gluten sensitivity on the eve of my first book tour—a very exciting prospect for this bright-eyed 24-year-old. And all my stages of grief were invoked every time I had to make a giant vat of panko-crusted spinach dip for one of our parties.
Perhaps it was that bitter memory that prevented me from trying my hand at updating this cookbook classic to be a gluten-free finger food, but now that people are back in gather mode, I thought it was high time to create a dairy-free version of my old favorite warm spinach dip.
Besides using plant-based versions of my favorite white condiments—sour cream, cream cheese and mayo—and using gluten-free breadcrumbs for the topping, there are a few key ways that this recipe differs from its predecessor.
Making enough gluten-free spinach dip for a party (or less for a dinner)
First, the spinach dip recipe was from the finger food parties chapter. It made enough dip to fit in a 9×13 casserole dish, i.e. enough for roughly 20 to 30 people, even though the recipe claimed it was closer to 15.
Now that I’m in my thirties, I don’t have enough friends who can find childcare to fill the room for that dip. So for a more realistic party, I’ve reduced the recipe to only use 32 ounces of frozen spinach.
And you can halve it again if it’s a smaller dinner party you’re having, though the gluten-free spinach dip is so good, I’d recommend having reinforcements.
How to Make Gluten-Free Spinach Dip: Step by Step
What to use to bake the dairy-free spinach dip
I prefer having a smaller vehicle on the table and assembling my dippers around it. For this purpose, I chose to use two smaller casserole dishes (each around 2 cups). But you can easily use a medium-sized cast iron (or ovenproof) skillet, roughly 6 to 8 inches.
If you have a larger ramekin, that would also work (or two smaller). Ceramic oval dishes or gratin pans always make for a lovely presentation at a party. To bring this dish around from its retro roots, I’d recommend avoiding a square Pyrex. We’re going for rustic and chic!
What to serve with this gluten-free spinach dip
I think gluten-free crackers or toast tips are the best vehicle for scooping up warm dips (see this gluten-free crab dip). But crudites would also work for the less carb-minded (they are my preference for smoked salmon dip). I usually offer a variety.
Here are the best storebought gluten-free crackers, both high end and more simple.
If this is part of a Super Bowl or party spread, you can’t go wrong with these gluten-free dairy-free wings alongside!
More gluten-free dips for your next party:
- Green Goddess Dip
- Gluten-Free French Onion Dip
- Artichoke Hummus
- Creamy Black Bean Dip
- Roasted Beet Hummus
- Vegan Artichoke Dip
- Sweet Potato Hummus
Read on for this delicious, warm and creamy gluten-free spinach dip!
With health and hedonism,
Warm & Creamy Spinach Dip (Dairy + Gluten-Free)
- Two 16-ounce packages of frozen spinach thawed (see note)
- 8 ounces 1 cup plant-based sour cream
- 8- ounces plant-based cream cheese at room temperature
- 1/2 cup mayonnaise or vegan alternative
- 2 garlic cloves minced
- 1 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes or chili crisp
- 1/4 cup gluten-free breadcrumbs or panko
- 1/4 cup grated Parmesan cheese optional
- Preheat the oven to 350°F.
- Gather the spinach in a clean dish towel and squeeze out all the moisture over the sink. You should have two golf balls of spinach. Set aside in a medium mixing bowl.
- To the spinach, add the dairy-free cream cheese, sour cream, mayonnaise,
- red pepper flakes, garlic, and salt. Stir until all the ingredients are fully incorporated. Pour the mixture into a small (6-inch) cast-iron skillet or ovenproof baking dish.
- In a small mixing bowl, combine the panko or gluten-free breadcrumbs, parmesan (if using) and season lightly with salt. Sprinkle the topping over the dip in an even layer.
- Bake for 20 minutes or until bubbling. If the top isn’t golden brown, raise the heat to 450°F and bake for another 5 minutes. Serve immediately alongside gluten-free crackers, tortilla chips or toast points. Though the gluten-free spinach dip is best warm, it is delicious at room temperature, too.