Cooking and Serving: 1 hour hr 15 minutes mins | 8 servings
Ingredients
How to make gluten free spinach dip | Serving suggestions | Ingredient substitutions
Description
Prep Time: 15 minutes | Total Time: 1 hour hr 15 minutes mins | Servings: 8 servings
Ingredients
How to make gluten free spinach dip
Serving suggestions
Ingredient substitutions
Expert tips
Like onion dip, spinach dip is a classic appetizer that everyone knows and
It’s mostly naturally gluten free (but watch that gluten free onion soup mix
The creamy, rich texture of sour cream and a touch of mayo is perfectly
Spinach: The main ingredient, spinach adds flavor, texture, a subtle
Sour cream: Adds creamy tanginess and makes the dip smooth and rich.
Mayonnaise: Adds richness and a bit of thickness to the sour cream which is
Parmesan: Adds cheesy depth of flavor. We grate it finely so it doesn’t
Celery: For a little texture, finely minced celery also adds some flavor.
Worcestershire sauce: That umami flavor that adds depth to the dip.
Dry onion soup mix: With a mix of garlic powder, onion powder, minced dried
Black pepper: Adds some spice and bite to the mixture.
If you are making your own onion soup mix (be sure to omit the beef granules
Defrost the chopped spinach.
Scatter the defrosted spinach toward the center of a tea towel, and roll up
Holding the rolled up towel with both hands over a bowl or the sink, twist
In a large bowl, place the mayonnaise, sour cream, Worcestershire sauce,
Add the (optional) minced celery, drained chopped spinach, and grated Parm.
Using a mixing spoon or spatula, mix everything together until fully
Cover the bowl and refrigerate for at least one hour to allow the minced
Hollow out some bell peppers and stuff them with the spinach dip
Slice up carrots, celery, and other vegetables for dipping
Set out a spread of gluten free crackers — try my gluten free ritz crackers
Serve it with classic tortilla chips or corn chips like Fritos
Serve it hot! Don’t mix the grated Parmesan cheese on top. Instead, spread
12 ounces frozen chopped spinach
⅓ cup (75 g) mayonnaise, at room temperature
1 ½ cups (336 g) sour cream, at room temperature
1 ½ teaspoons gluten free Worcestershire sauce, Lea & Perrins brand is
1 recipe gluten free onion soup mix
¼ teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese finely grated
2 medium stalks celery heart, chopped fine (optional)
Kosher salt, to taste
Gluten free chips,, crackers, and/or celery and carrot sticks, for dipping
Instructions
Defrost the spinach according to the package directions.
Place the thawed spinach in a tea towel with a flat weave, and squeeze it.
until as much of the moisture as possible has been removed.
Discard the liquid, and set the spinach aside. If your frozen spinach was.
In a large mixing bowl, place the mayonnaise, sour cream and Worcestershire.
sauce, the onion soup mix, and black pepper. Whisk to combine well.
Add the Parmigiano-Reggiano, optional celery, and prepared spinach, and mix.
to combine, breaking up any clumps in the spinach.
Taste the dip and add salt to adjust for taste.
Cover the bowl and place it in the refrigerator to chill for at least an hour.
(to allow the dried onions to soften) and up to 3 days.
Serve in a gf bread bowl or serving bowl, with chips or celery for dipping.
Notes
* ¼ teaspoon freshly ground black pepper
* 2 ounces Parmigiano-Reggiano cheese finely grated
* 2 medium stalks celery heart, chopped fine (optional)
* Kosher salt, to taste
* Gluten free chips,, crackers, and/or celery and carrot sticks, for dipping
* Defrost the spinach according to the package directions.
* Place the thawed spinach in a tea towel with a flat weave, and squeeze it
until as much of the moisture as possible has been removed.
* Discard the liquid, and set the spinach aside. If your frozen spinach was
whole leaf or you wilted fresh spinach instead, roughly chop the drained
* In a large mixing bowl, place the mayonnaise, sour cream and Worcestershire
sauce, the onion soup mix, and black pepper. Whisk to combine well.
* Add the Parmigiano-Reggiano, optional celery, and prepared spinach, and mix
to combine, breaking up any clumps in the spinach.
* Taste the dip and add salt to adjust for taste.
* Cover the bowl and place it in the refrigerator to chill for at least an hour
(to allow the dried onions to soften) and up to 3 days.
* Serve in a gf bread bowl or serving bowl, with chips or celery for dipping.
Gluten free onion soup mix
If you’re using my homemade version of gluten free onion soup mix, I recommend
omitting the beef bouillon granules in the recipe to make this dip. I prefer the
taste of the other ingredients to shine through here.
Nutrition information
Nutritional information is per serving assuming the whole is divided into 8
equal parts. It does not include chips or vegetables used for serving, or a
Cholesterol: 34mg | Sodium: 250mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g |
Vitamin A: 5363IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an