This spinach dip is made with gluten free homemade onion soup mix. Serve it with fresh vegetables or corn chips for a crowd favorite appetizer.
As I understand it, Lipton Onion Soup Mix, which I grew up using to make spinach dip, used to be gluten free–until they started adding a barley derivative to the product and bye-bye gluten free. But if you look at the ingredient list of the product, it’s not much more than onion, salt, a touch of sugar, and starch.
It does boast dehydrated onions, but we can get around that quite easily in our homemade onion soup mix. Oh, and in case you’re wondering, I served it in one bread bowl made from the No-Rye “Rye” Bread from page 101 of GFOAS Bakes Bread—and another made from the Lean Crusty White Sandwich Bread on page 43. You really just want a crusty bread, and those are stellar examples.
Now, for our homemade onion “soup mix,” in place of the dehydrated onions, I just minced and sautéed a small yellow onion. To give the minced garlic more bite, I mince it very fine, and then use the flat side of a large knife to press the garlic and a bit of kosher salt into a paste.
This method releases all the oils in the garlic, and I much prefer it, but of course you could always sauté it briefly when you cook the minced onions. Your choice!
Since spinach dip really does get better if it sits in the refrigerator for at least an hour, and even better at least a day, this is a great make-ahead option. The longer you let it sit, the better the crusty bread it’s sitting in will taste, too. Happy D.I.Y. Friday!