A Party favorite is our Farr Better Hot Spinach Artichoke Dip Recipe. The other favorite one is Farr Better Cold Spinach Artichoke Dip, listed on our website. Bring both to a party for everyone to enjoy. Simple and easy to make.
Here’s a secret way I love to enjoy either of these dips… I add it to toast along with sundried tomatoes and arugula. It’s a great option for a grab-and-go meal.
I have so much joy creating these allergy-friendly recipes for you. We specialize in making common recipes “compliant” for people who want healthy versions to accommodate their dietary needs.
NOTE: Please make sure you drain and squeeze the water from the thawed spinach completely. Otherwise, it will be runny due to too much moisture in the dip. You can also use fresh spinach leaves. Just steam them and blanch them in ice water for a few minutes. Then completely squeeze excess water from the leaves.
Farr Better Hot Spinach Artichoke Dip Recipe
- Small Baking Dish
- 1 14 oz can artichoke hearts - chopped
- 1 10 oz box frozen spinach - thaw, drain, squeeze excess water with cheese cloth
- 1 8 oz container dairy-free cream cheese - soft
- 1 8 oz can water chestnuts - chopped
- 2 cups dairy-free parmesan style cheese - divided, shredded
- 1 cup dairy-free Monterey Jack Style Cheese - 3/4 Daiya block, shredded
- 1/2 cup dairy-free sour cream
- 1 tsp Farr Better No-Salt Seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- Preheat the oven to 350 degrees F.
- Mix all ingredients in a small bowl, except save 1 cup of parmesan cheese for the topping.
- Pour the mixture into a small casserole baking dish and sprinkle evenly the remaining cup of parmesan cheese on top.
- Bake 25-30 minutes or until hot and bubbly.
MAKE THE MEAL
- Serve with crackers, tortilla chips, pita chips, and bread/baguette or crostini's. Try to find gluten-free, dairy-free, Non-GMO, and Organic products.
Who created the spinach dip?
1933 Lounge Executive Chef Michael Piganelli
Where did spinach and artichoke dip originate?
One story relates that when American soldiers returned from the front after the Second World War, they wanted to find some flavors which they had become accustomed to in Europe, including spinach, artichokes, but also garlic, lemon, Parmesan, olive oil, and even crusty bread. https://www.196flavors.com/united-states-spinach-artichoke-dip/