One of my favorite appetizers to make is this Smokey Spinach & Artichoke Dip from Food Network. It is pretty easy and so delicious. I most recently made it for Christmas Eve and Christmas. It was a huge hit with my guests! You seriously can’t go wrong with this dish. Be sure to buy gluten-free brands for your ingredients.
I made a few tweaks to the recipe by leaving out the mayo and coriander seeds. I didn’t find the mayo to be necessary since the recipe also calls for sour cream and cream cheese. In the past I have also replaced the sour cream with plain Greek yogurt. Coriander seeds aren’t an ingredient I keep in my pantry, so I left them out.
The toughest part about this recipe is squeezing the water our of the spinach. I suggest letting the spinach thaw out over night by leaving the spinach in a colander. Sit the colander in a larger bowl to catch the dripping water. You will then need to really squeeze out the remaining water. If your spinach is still a bit frozen, you can microwave it for a few minutes. Using a thin dish towel roll up your spinach and twist the ends like a Tootsie-Roll. This usually easier (and faster) with two people. I am always amazed how much water comes out of spinach. If you don’t squeeze out as much water as possible your dip will be soggy.
Now this next tip is the real winner. I like to serve this dip with fresh corn tortillas. Look for 100% corn tortillas which should be gluten-free. They come in a big bag and are usually only 50 calories each. Using a pizza cutter, cut each tortilla into 8 triangles. Scatter the slices on a baking sheet then drizzle with olive oil, sea salt and pepper. Bake at 350 degrees for 12 minutes. These are my absolute favorite chips! They have the best crunch and stand up well to this hardy dip. You should probably make at least half a bag because your guests will gobble them up.
xo Miss Alyss