This holiday season, I am sure your guests will delight in this wonderful Kitchen Wisdom Gluten Free Artichoke Dip.  It is delectable and full of flavor, but not full of fat.  I love artichoke dip, but I don’t love the usual load of mayo, cream cheese and cheese which it usually accompanies. This is a very quick recipe and quite easy.  I sauté the artichoke in garlic and olive oil and a bit of butter (which provides rich flavor) and then transfer the artichoke sauté to a blender and whirl with  parmesan cheese a small amount of veganaise (one can substitute Mayonnaise).  The whirling action emulsifies the oils and creates a creamy texture. This recipe lends itself deliciously as the base for Artichoke Crab Dip, simply add one can of drained lump crab meat. 

 

Yields approximately 2 cups

2 (8.5 ounce) cans Artichoke Hearts

2-3 cloves finely chopped Garlic

1 ½ teaspoons Oregano

2 teaspoons Extra Virgin Olive Oil

½ tablespoon Butter

½ teaspoon lemon juice

Pinch of Salt

1 tablespoon Veganaise (or Mayonnaise)

3 tablespoons grated Parmesan cheese

 

Prepare the Ingredients:  Drain and rinse the artichoke hearts, remove any hard fibrous sections, roughly chop and set aside.  Chop the garlic and set aside.

Warm a sauté pan with olive oil and butter, add the garlic and cook for a moment, add the oregano and sauté all until the garlic is still white and its flavor has seasoned the oil.  Add the chopped artichokes, fully combine and thoroughly heat.  Sprinkle with lemon juice and salt, stir to combine.  Turn off heat.

Mix the veganaise (or mayonnaise) and parmesan into the artichoke sauté.  Then place all of it in a blender or food processor (I used my nutribullet). Whirl long enough for everything to fully combine and whip.  Place in a serving bowl, serve with crackers and enjoy!

“Artichoke Dip” by Liz Conforti, Forget What You Know About Wheat(c) 2015

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