Illustrative serving image, not a documented photograph of a kitchen-tested batch. Bread or crackers shown are separate dippers.
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Fresh spinach mixed with cream cheese, sour cream and shredded cheese, then baked.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
The quantity below is fresh spinach. A cup of frozen spinach is not a direct volume replacement. Preheat the oven and heat the center of the assembled dip to 165°F. Crackers, chips and vegetables are separate dipping choices.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Prep Spinach Preheat the oven to 350°F. Wash and chop the measured fresh spinach. Wilt it in a skillet over medium heat, then drain excess liquid. This formula does not specify an equivalent frozen-spinach quantity.
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2Mix Ingredients In a bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
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3Add Spinach Fold the drained spinach into the cheese mixture until evenly combined.
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4Heat Dip Transfer the mixture to an oven-safe baking dish. Bake at 350°F, beginning to check around 15–20 minutes, until the center reaches 165°F with a food thermometer. Dish depth affects the timing.
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5Serve Serve warm with gluten-free crackers, chips, or fresh veggies.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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