Creamy Spinach Artichoke Dip (Dairy and gluten free)

This is my favorite spinach artichoke dip in the world! My dad has been making it for special occasions since before I can remember. This recipe uses parmesan cheese which is not technically dairy free, but it is very low in lactose. So, this dip is creamy, garlicky, and ridiculously tasty, it is good with corn chips, rice crackers, or a GF baguette. If you can eat gluten, wheat thins and toasted French bread are incredible! I accidentally typed inedible instead of incredible πŸ™‚


Serves: 6-7
Prep Time: 20-30 minutes


2 cans Quartered artichoke hearts, chopped into small bits
10 oz Frozen chopped spinach
16 oz Tofutti (Dairy free cream cheese substitute)
1 cup Grated parmesan cheese
1 teaspoon Crushed red pepper flakes (or sub a dash of cayenne if you want to spice it up)
Β½ teaspoon Salt
Dash Black pepper
1 teaspoon Garlic powder


Step 1:Β Β Β  In a medium sized sauce pan, combine two cups of cool water, artichoke, and spinach.
Step 2:Β Β Β  Bring to a boil, simmer at medium heat until vegetables are tender (about ten minutes).
Step 3:Β Β Β  Drain in a fine mesh colander when done.
Step 4:Β Β Β  In a microwave safe bowl, microwave tofutti until just hot.
Step 5:Β Β Β  Stir the spinach artichoke mixture into the tofutti.
Step 6:Β Β Β  Add the remaining ingredients and stir until well combined.
Step 7:Β Β Β  Enjoy!

4 Comments Add yours

  1. Annika says:

    I love it it tastes like normal, “Spinach Artichoke Dip”


  2. Grandpa Ballard says:

    I KNOW that this is YUMMY since I have had this at your house before. GREAT job on the blog. Also I laughed when you said you typed “inedible” instead of “incredible”.

    Liked by 1 person

  3. A friend says:

    Super 😎 πŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ’™πŸ’™πŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜ŽπŸ˜Žcool


    Liked by 1 person

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