This oven-baked gluten-free spinach dip is rich, creamy and comforting, even though it uses dairy-free cream cheese and sour cream. It’s made to serve a crowd but can easily be halved for smaller gatherings. Omit the garlic to make a low FODMAP version.
When I wrote my first cookbook, my palate leaned toward indulgent comfort food — the kind of crowd-pleasing recipes you bring to parties. Back then I learned I had a gluten sensitivity just before my first book tour, which changed how I cook and entertain. Over the years I’ve adapted old favorites into versions that work for special diets without sacrificing flavor, and this warmed spinach dip is one of those successful updates.
To make this dairy-free, I swap in plant-based sour cream, cream cheese and mayonnaise, and use gluten-free breadcrumbs for the topping. Beyond those ingredient swaps, this version is slightly smaller than the original party-sized recipe so it’s more practical for modern gatherings.
Serving size: party-friendly but flexible
The original dip filled a 9×13 dish, intended for large finger-food gatherings. I’ve reduced it here to use 32 ounces of frozen spinach, which makes a generous dip for a typical party. If you want a smaller portion, simply halve the recipe — though this dip is so good you might want a backup dish.
How to make the gluten-free spinach dip — step by step
Best vessels for baking and serving
I like using smaller dishes on the table and arranging dippers around them. Two small casserole dishes (about 2 cups each) or a 6–8 inch cast-iron skillet work well. Large ramekins or gratin dishes also present nicely if you prefer that look.
Gluten-free crackers or toast points are ideal for scooping warm dip, though raw vegetables (crudités) are a lighter option. This dip is excellent warm but still tasty at room temperature.
Read on for the warm, creamy gluten-free spinach dip recipe below.
With health and hedonism,
Phoebe
Warm & Creamy Spinach Dip (Dairy + Gluten-Free)
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Omit the garlic for a low FODMAP dip. To make it vegan, skip the Parmesan and use plant-based mayonnaise. If your frozen spinach is not thawed, microwave it briefly in a safe bowl until soft, then squeeze out the moisture. If you only find 10-ounce packages, three packages (30 ounces) will work if 32 ounces aren’t available.
Ingredients
- 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
Instructions
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Preheat the oven to 350°F.
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Gather the thawed spinach in a clean dish towel and squeeze out all moisture over the sink until you have two compact balls of spinach. Transfer to a medium mixing bowl.
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Add the plant-based cream cheese, sour cream and mayonnaise to the spinach.
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Stir in the minced garlic, red pepper flakes and salt until everything is fully incorporated. Pour the mixture into a greased 6-inch cast-iron skillet or ovenproof baking dish.
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In a small bowl, combine the gluten-free breadcrumbs (or panko) with Parmesan if using, and season lightly with salt. Sprinkle evenly over the dip.
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Bake for about 20 minutes or until the dip is bubbling. If the top needs more color, increase the oven to 450°F and bake an additional 3–5 minutes. Serve hot with gluten-free crackers, tortilla chips or toast points. The dip is also enjoyable at room temperature.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!