Lectin Free Spinach and Artichoke Dip
by: Seema Racela
Spinach and Artichoke Dip
by: Seema Racela
Lectin Free
Gluten Free
Grain Free
Nut Free
Sugar Free
One of my family’s favorite recipes is this spinach and artichoke dip from Reese Witherspoon's cookbook, Whiskey in a Teacup. It’s delicious and so simple to make. I have served it at many parties and it is always a favorite! I also love that it contains artichokes, which are super high in prebiotic fiber. See below for the recipe and my YouTube video. Enjoy!
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- Extra virgin olive oil (or avocado oil, compliant butter, or grass fed ghee)
- 3/4 cup shredded gruyere cheese
- 1/2 cup organic cream cheese, room temperature
- 1/2 cup organic sour cream
- 1/4 cup avocado mayonnaise
- 1 cup chopped spinach (frozen or fresh)
- 1 can artichoke hearts (14 oz), drained, chopped, and quartered
- 1 clove of garlic, pressed or chopped
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1. Preheat oven to 350ºF
2. Rub the bottom and sides of a baking dish with oil, butter, or ghee.
3. In a mixing bowl, add 1/2 cup of shredded cheese, the cream cheese, sour cream, avocado mayonnaise, spinach, artichoke, and garlic. Stir with a rubber spatula to combine.
4. Scoop the mixture into the baking dish and spread evenly.
5. Sprinkle the remaining 1/4 cup of cheese on top of the mixture.
6. Place in oven and cook for 30-35 minutes, or until brown on top.
7. Serve warm or store in airtight container in the fridge until ready to eat.
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Ingredients
Method
Soy free, rice free, oat free, corn free, potato free, peanut free, cashew free, allergy friendly
