I love watching cooking shows, but my favorite is The Chew. They have a sparkly chemistry and I pick up tips that I’ve put to good use time and time again. Yep, finally a cooking show where I use the tips… Michael Symon is often times the person I’m learning from since he is the meat man, but this time Clinton Kelly gave a good one I couldn’t resist. Clinton’s quick, gluten free Spinach Artichoke dip is one I picked up from the show that would be a fabulous choice to make as a gluten free Super Bowl Sunday recipe.
Clinton Kelly’s Spinach Artichoke Dip
1/3 cup mayonnaise
1/3 cup gf cream cheese (about 1/3 of a block)
1/4 cup sour cream
1 cup grated Parmesan cheese
1 cup chopped artichokes (drained)
2 cups chopped frozen spinach (thawed and drained, almost 2 full 10 ounce boxes)
2 tablespoons minced garlic
Salt and Black Pepper
Mix them all together, season to taste and put in a baking dish. Bake at 375° F for 20 minutes or until bubbling.
** I did not use the minced garlic, salt or pepper when I made it, but rather sprinkled it with garlic salt instead. It was amazing and my friend couldn’t resist it either! Yuuuummmmm
** For a creamier version, you could easily cut down on the amount of spinach and still be fully satisfied.
Good served with any kind of gf cracker like Nut Thins, the standard nacho chips available at any party or celery sticks if you want to cut the calories somewhere. Eat up!