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Homemade Gluten-free Spinach Dip.

Homemade Spinach Dip

Ditch the mix and make this homemade spinach dip. You'll be so glad you did!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups of dip
Author GlutenFreeBaking.com


  • 1 teaspoon olive oil divided
  • 1/2 cup shredded carrot (about 1 medium carrot), finely chopped
  • 1/2 cup yellow onion, finely diced
  • 1 ten-ounce box chopped spinach, thawed
  • 2 cloves garlic, minced or put through a garlic
  • 2 scallions, finely chopped
  • 1 cup mayonnaise, regular or low fat
  • 1/2 cup sour cream, regular or low fat
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon gluten-free soy sauce
  • 1/4 cup Parmesan cheese, preferably the canned kind


  1. Heat 1/2 teaspoon olive oil in small nonstick frying pan over medium high heat until shimmering but not smoking. Add the carrots. Cook for two minutes or until carrots just begin to softer. Transfer carrots to a plate. Heat remaining olive oil. Cook onions for two minutes or until onions just begin to soften. Place on the plate with the carrots. Allow to cool for five minutes.
  2. While the carrots and onions cool, squeeze the water out of the spinach. I do this by placing the spinach in a colander and pressing on it with the back of a spoon.
  3. In a large bowl, stir together the carrots, onions, and drained spinach. Add the scallions (green onions) and garlic. Stir until combined. Add the sour cream, mayonnaise, Worcestershire sauce, and gluten-free soy sauce. Stir. If desired, add the Parmesan cheese. Serve. Store leftover dip in the refrigerator for up to three days.