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Baked Spinach Artichoke Dip (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 01/13/2015 - A great dip can be the foundation of a great potluck. A great dip can carry a room full of hungry snackers on its shoulders, at least until halftime, when the big guns come out.
This easy recipe combines spinach and parmesan cheese with chopped artichoke hearts, some sour cream, a bit of mayo, and a dash of garlic to deliver a truly great dip that will hold down any game day potluck.
- 1½ cups Parmesan cheese
- 1 pound fresh chopped spinach, wilted
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup sour cream
- ⅔ cup cream cheese
- ¼ cup mayonnaise
- 2 teaspoons garlic, minced
Heat oven to 350°F.
Heat 1 teaspoon of oil in a medium skillet, and sauté the spinach until wilted. Strain away excess liquid.
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Serve with gluten-free crackers or toasted gluten-free bread.
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