Snacks & Appetizers
Gluten-Free Baked Spinach Dip
Spinach mixed with cream cheese, sour cream and shredded cheese, then baked.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Clean kitchen towel, for squeezing the spinach
- Mixing bowl
- Oven-safe baking dish
- Instant-read food thermometer
Method
Prep Spinach
Preheat the oven to 350°F. Put the thawed spinach in a clean kitchen towel and squeeze out as much liquid as you can.
Mix Ingredients
In a bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
Add Spinach
Fold the squeezed spinach into the cheese mixture until evenly combined.
Heat Dip
Transfer the mixture to an oven-safe baking dish. Bake at 350°F, beginning to check around 15–20 minutes, until the center reaches 165°F with a food thermometer. Dish depth affects the timing.
Serve
Serve warm with gluten-free crackers, chips, or fresh veggies.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Squeeze the thawed spinach very dry, or the dip will turn watery. Preheat the oven and heat the center of the assembled dip to 165°F. Crackers, chips and vegetables are separate dipping choices.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days, or by the dairy's date if sooner. Reheat to 165°F. Do not freeze; the cream cheese turns grainy.
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