Looking for a creamy, flavorful recipe that fits into your gluten-free diet? This artichoke spinach and white bean dip might just become your new go-to snack or party dish. It’s packed with nutritious spinach, hearty white beans, and tangy artichoke hearts. Even better, it’s super easy to whip up and serve with your favorite gluten-free crackers or veggie sticks. Ready to give it a try?
Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach (roughly chopped)
- 1 cup canned artichoke hearts (drained and chopped)
- 1 can (15 ounces) white beans (rinsed and drained)
- 2 cloves garlic (minced)
- ¾ cup gluten-free cream cheese (softened)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil (optional for extra flavor)
Directions
- Warm up a skillet or saucepan over medium heat, and add the olive oil.
- Toss in the garlic and let it sizzle for about 30 seconds. Keep an eye on it so it doesn’t brown too quickly.
- Stir in the chopped spinach and artichoke hearts. Cook for 2–3 minutes, just until the spinach wilts.
- Remove the skillet from heat, and transfer the mixture to a blender or food processor.
- Add the white beans, gluten-free cream cheese, salt, pepper, and dried basil (if you’re using it).
- Pulse or blend until you reach your desired dip consistency. If it’s too thick, sprinkle in a little water or vegetable broth.
- Taste-test for seasoning, and then scoop everything into an oven-safe dish.
- Bake at 350°F (175°C) for 10–15 minutes, or until the dip is warm and lightly bubbly on top.
Nutrition Facts
Below is an approximate breakdown per serving (makes about 6 servings):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~120 |
| Protein | ~6 g |
| Total Fat | ~3 g |
| Carbohydrates | ~16 g |
| Dietary Fiber | ~4 g |
| Sodium | ~350 mg |
Final Thoughts
This dip genuinely checks all the boxes: rich, savory, and gluten-free. You get a burst of flavor from the artichoke hearts plus a protein boost from the beans. Feel free to customize with extra herbs or a sprinkle of your favorite cheese on top before baking. Serve it warm with gluten-free pita chips, fresh veggies, or even spread it on a sandwich for a twist.
Frequently Asked Questions (FAQs)
-
Can I use frozen spinach instead of fresh?
Absolutely. Thaw it first, then squeeze out any excess water so the dip doesn’t get watery. -
How long will leftovers keep in the fridge?
You can store leftovers in an airtight container for up to 3 days. Just warm it up gently in the microwave or a small skillet before serving. -
Can I make this dip vegan?
Yes. Swap the cream cheese for a plant-based alternative, and you’re all set. -
What type of white beans should I use?
Cannellini, great northern, or navy beans all work well. Just ensure the label confirms they’re gluten-free and free from cross-contamination.
Enjoy your delicious artichoke spinach and white bean dip, and don’t forget to share your own tasty variations or tips with friends. Happy snacking!
Gluten-Free Recipe for Artichoke Spinach And White Bean Dip
Ingredients
1 tablespoon olive oil
2 cups fresh spinach (roughly chopped)
1 cup canned artichoke hearts (drained and chopped)
1 can (15 ounces) white beans (rinsed and drained)
2 cloves garlic (minced)
3/4 cup gluten-free cream cheese (softened)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil (optional for extra flavor)
Directions
- Warm up a skillet or saucepan over medium heat, and add the olive oil.
- Toss in the garlic and let it sizzle for about 30 seconds. Keep an eye on it so it doesn’t brown too quickly.
- Stir in the chopped spinach and artichoke hearts. Cook for 2–3 minutes, just until the spinach wilts.
- Remove the skillet from heat, and transfer the mixture to a blender or food processor.
- Add the white beans, gluten-free cream cheese, salt, pepper, and dried basil (if you’re using it).
- Pulse or blend until you reach your desired dip consistency. If it’s too thick, sprinkle in a little water or vegetable broth.
- Taste-test for seasoning, and then scoop everything into an oven-safe dish.
- Bake at 350°F (175°C) for 10–15 minutes, or until the dip is warm and lightly bubbly on top.
