Creamy Hot Artichoke Dip - Dairy Free & Paleo
Creamy Hot Artichoke Dip - Dairy Free & Paleo requires about 50 minutes from start to finish. This recipe makes 8 servings with 291 calories, 3g of protein, and 27g of fat each. For $1.4 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Tessa the Domestic Diva has 63 fans. It works well as a rather inexpensive hor d'oeuvre. It will be a hit at your The Super Bowl event. If you have marinated artichoke hearts, onion, yogurt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: Creamy, Dairy-Free Spinach and Artichoke Dip, Creamy Hot Artichoke Dip with Garlic Toast Rounds {gluten free}, and Dairy-Free Spinach Artichoke Dip.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
¼ cup sliced almonds
1 generous clove mince garlic
1 tablespoon lemon juice
2 14 ounce cans artichokes heart (or hearts of palm) NOT the marinated ones! Frozen artichoke hearts that have been thawed would work too!
¾ cup preferred mayonnaise ( I prefer homemade)
2 tablespoons nutritional yeast
1-2 tablespoons very finely minced onion
¼ cup allowed plain yogurt (I use So Delicious Plain Greek Yogurt)
Equipment:
food processor
bowl
oven
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.In the bowl of food processor, pulse the drained artichokes until diced.Add in the remaining ingredients and pulse until combined.Spoon into an 8 x 8 pan (the size is not overly important...you will cook until bubbly and warm regardless)Sprinkle top with the sliced almonds.Bake for about 30-40 minutes until hot and bubbly.
Step by step:
1. Preheat oven to 350 degrees.In the bowl of food processor, pulse the drained artichokes until diced.
2. Add in the remaining ingredients and pulse until combined.Spoon into an 8 x 8 pan (the size is not overly important...you will cook until bubbly and warm regardless)Sprinkle top with the sliced almonds.
3. Bake for about 30-40 minutes until hot and bubbly.
Nutrition Information:
covered percent of daily need
