GLUTEN FREE SPINACH ARTICHOKE DIP RECIPES

GLUTEN-FREE SPINACH ARTICHOKE DIP BITES

Gluten-Free Spinach Artichoke Dip Bites image

Wow your guests at your next party with these Gluten-Free Spinach and Artichoke Dip Bites! The crunchy crust topped with a smooth and creamy spinach artichoke dip will have you reaching for seconds.

Provided by Chrystal

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 36

Number Of Ingredients 10

Ingredients

1 loaf Schar Artisan Baker Multigrain Bread (or your favorite gluten free bread)
olive oil spray
3 cups packed spinach
8 oz. cream cheese, room temperature
1/4 cup sour cream
1/2 cup grated Parmesan
1 (14 oz.) can artichoke hearts, drained and chopped
2 teaspoons sriracha sauce
sea salt
shredded mozzarella for topping

Steps:

Preheat oven to 375 F.
Lightly spray a small skillet pan with olive oil and cook spinach just until it starts to wilt; set aside.
Cut the crust off each slice of multigrain bread. Using a rolling pin, flatted each slice of bread.
Cut three 2-inch circles out of each flatten slice of bread (I used a 2-inch biscuit cutter). Save heals and extra bread for croutons.
Spray or brush both sides of the bread circles with olive oil and press into a mini muffin tin. This recipe makes 36 bites. I only have one pan and used it three times to bake all the bites.
Bake bread for 8 minutes.
Chop cooked spinach.
Using a hand mixer, beat cream cheese and sour cream until smooth and creamy.
Stir in grated Parmesan, chopped spinach, chopped artichoke hearts, sriracha, and salt.
Once bread is done baking, spoon spinach artichoke dip into each mini-bread bowl.
Top with mozzarella and bake for and additional 10 minutes.
Serve warm.

Nutrition Facts : Calories 103 calories, CarbohydrateContent 12 grams carbohydrates, CholesterolContent 10 milligrams cholesterol, FatContent 4 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 202 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

GLUTEN-FREE SPINACH ARTICHOKE DIP BITES

Gluten-Free Spinach Artichoke Dip Bites image

Wow your guests at your next party with these Gluten-Free Spinach and Artichoke Dip Bites! The crunchy crust topped with a smooth and creamy spinach artichoke dip will have you reaching for seconds.

Provided by Chrystal

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 36

Number Of Ingredients 10

Ingredients

1 loaf Schar Artisan Baker Multigrain Bread (or your favorite gluten free bread)
olive oil spray
3 cups packed spinach
8 oz. cream cheese, room temperature
1/4 cup sour cream
1/2 cup grated Parmesan
1 (14 oz.) can artichoke hearts, drained and chopped
2 teaspoons sriracha sauce
sea salt
shredded mozzarella for topping

Steps:

Preheat oven to 375 F.
Lightly spray a small skillet pan with olive oil and cook spinach just until it starts to wilt; set aside.
Cut the crust off each slice of multigrain bread. Using a rolling pin, flatted each slice of bread.
Cut three 2-inch circles out of each flatten slice of bread (I used a 2-inch biscuit cutter). Save heals and extra bread for croutons.
Spray or brush both sides of the bread circles with olive oil and press into a mini muffin tin. This recipe makes 36 bites. I only have one pan and used it three times to bake all the bites.
Bake bread for 8 minutes.
Chop cooked spinach.
Using a hand mixer, beat cream cheese and sour cream until smooth and creamy.
Stir in grated Parmesan, chopped spinach, chopped artichoke hearts, sriracha, and salt.
Once bread is done baking, spoon spinach artichoke dip into each mini-bread bowl.
Top with mozzarella and bake for and additional 10 minutes.
Serve warm.

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