top of page

Lectin Free Spinach and Artichoke Dip
by: Seema Racela

Spinach and Artichoke Dip

Lectin Free

Gluten Free Food_edited_edited.png

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!

6EF5FDE4-EF3E-4D0D-962A-CDD45E4C23E2.jpg

- 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

 

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. 

Ingredients

Method

Soy free, rice free, oat free, corn free, potato free, peanut free, cashew free, allergy friendly  

Marble Surface
bottom of page