Spinach & Artichoke Dip

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This is a luxuriously decedent dip with the sophisticatedly classic combination of spinach and artichoke. I usually only make this for special occasions, like New Year’s Eve. While you’ll see many traditional recipes of this dish call for cream cheese, I choose to omit it, and opt for homemade mayo instead. It’s just as creamy and rich, without the lactose you can’t digest. I promise you won’t even be able to tell the difference! It’s so divine, the first time my dad tried it he said it was the best dip he’d ever had! You can always leave the gruyere off if you’d like, it will bake and brown just as well without it. There are however a few cheeses that are considered natural and thus allowed on the SCD diet. Gruyere happens to be one of those! I love using it in this recipe to add another layer of decadence with an almost smoky like tang. This dip makes for delightfully easy entertaining! I usually serve this dip with carrot sticks or my favorite crackers!

Spinach & Artichoke Dip

Serves 8-10
Prep: 20 min
Cooking: 30 min
Total: 50 min
Beginner

Ingredients:

12 oz spinach, frozen, thawed and squeezed to remove extra water 

18 oz artichoke hearts, in glass jars not cans  

4 Cloves of garlic, minced

1 Shallot, minced

1 lemon, zested & juiced 

1 Sweet onion, diced 

1 Cup mayonnaise, homemade (mayo link) 

1/2 Cup almond milk, no thickeners 

4 oz gruyere cheese, shredded from block

Salt, TT

Black pepper, TT

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 375° F.
  3. Defrost the spinach in the microwave and squeeze through a dish towel to remove excess water. Add to a large bowl.
  4. Sauté onion until beginning to become translucent. Add in shallot and garlic. Continue to sauté for 1-2 more minutes.  Add to the bowl with spinach.
  5. Drain artichokes and large dice. Add to the bowl.
  6. Now add mayonnaise, lemon zest and juice, milk, salt, and pepper. Mix together.
  7. Add in spinach and artichoke mixture to your baking dish. Smooth down with a spatula to evenly distribute.
  8. Bake for 20-25 minutes.
  9. Add shredded cheese. Turn broiler on high. Melt and brown the cheese, about 5 minutes.
  10. Remove from the oven, and serve with carrot sticks and Thyme almond flour crackers.
  11. Enjoy!   
                                            
Nutrition Facts: 
Calories- 432
Carbs- 13.3 g
Protein- 12 g
Fat- 32.5 g