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Creamy Artichoke Dip with Olive Oil Crostini

Recipe By: Rudi's Gluten-Free Bakery

Posted: August 08, 2015

Try this creamy artichoke dip with gluten-free crostinis for your next get together!

Contains: Dairy
Servings: 4
Recipe Difficulty: Quick & easy


  • Rudi’s Gluten-Free Bakery™ Plain Ciabatta Rolls
  • ½ cup olive oil
  • 1 ½  cup parmesan cheese
  • 1 cup mozzarella cheese
  • 1 ¼ cup frozen spinach (thawed and dried)
  • 1 can artichoke hearts (drained and chopped)
  • 1 cup sour cream
  • ½ cup cream cheese, softened
  • 2 teaspoons minced garlic
  • 2 teaspoons black pepper
  • 2 teaspoons sea salt

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Plain Ciabatta Rolls


  1. Pre-heat the oven to 375 degrees F
  2. Start by slicing rolls into quarters and arrange on an ungreased baking sheet
  3. Brush each side with olive oil and sprinkle with salt and pepper, and bake for 10-15 minutes on each side until golden brown. Allow to cool and set aside
  4. In a large bowl, add 1 cup parmesan cheese, mozzarella, sour cream, cream cheese, spinach, artichoke hearts, and garlic and mix until all ingredients are combined
  5. Transfer dip into a large baking sheet. Sprinkle remaining parmesan cheese on top and bake for 25 to 30 minutes
  6. Allow to cool before serving with crostini