Go Back
+ servings
Quick & Easy Spinach Artichoke Dip (V/GF)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A quick & easy spinach artichoke dip that is gluten, dairy & soy free!

Course: Appetizer
Servings: 8
  • 10 oz chopped frozen spinach
  • 16 oz kite hill cream cheese
  • 1 - 14 oz can artichoke hearts
  • 1 -2 tbsp nutritional yeast
  • 1/4-1/2 tsp salt
  1. Pre-heat oven to 350F and set out a small baking dish.
  2. Thaw out spinach or follow directions to cook it. Essentially, you need it to not be a frozen ball so it will mix in. I thawed mine in the fridge overnight.
  3. Put the thawed spinach into a towel or cheese cloth and drain excess liquid. Then set it aside.
  4. Drain and add artichoke hearts to food processor. Pulse a few times until the artichoke is in small bits. You'll be pulsing it again with the full mix so be sure not to over process it initially.
  5. Add in spinach, cream cheese, 1 tbsp nutritional yeast and 1/4 tsp of salt. Pulse until you get your desired consistency.
  6. Taste test it and add in more salt or nutritional yeast if needed.
  7. Add mixture to a small baking dish and spread it so it's evenly dispersed. Lightly top with nutritional yeast.
  8. Bake for 20-30 minutes or until it's heated through. It won't get super melty or bubbly so make sure to check it around 20 so it doesn't try out.
  9. Remove from oven and serve with your choice of crackers or veggies! Enjoy!