bubbly artichoke dip

This artichoke dip has been a family favorite around the holidays for many years. I finally decided it needed a paleo makeover! The result was pleasant and the taste is so reminiscent of the original dish I’m guessing not many will know the difference! I even found some organic/non-GMO artichokes to use! #winning

The original artichoke dip recipe had cream cheese in it. On occasion we do enjoy that and only organic or raw. I wanted to minimize the diary intake if I could, so this makeover is perfect. If you do want to try the recipe the way it is originally made, simple sub the coconut cream out for 8oz of organic cream cheese and increase the mayo to a full cup. Easy peasy! The recipe does call for some Parmesan cheese, totally optional. If you want a little kick, try adding about ¼ cup diced green chilis, yum!

Besides the dip getting a makeover, I also decided to make some yummy crackers to go with it, so you can find a recipe for our rosemary sea salt crackers or you can use whatever crackers work for you! We use the Simple Mills crackers most often and keep them on hand year round. You can also serve with plenty of veggies if you’d like to keep those carbs in check!

A few of our favorite recipes:

• Mom’s Pecan Pie
• Peach Crumble Pie
• Banana Cream Pie

Links to our favorite items used in this recipe:

• Redmond Real Salt
• Kite Hill Cream Cheese
• Nellie’s Free Range Eggs
• Bacon’s Heir Pork Panko

bubbly artichoke dip

Recipe by MichelleCourse: Side DishCuisine: appetizerDifficulty: easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• cream from the top of a can of coconut milk that has been refrigerated overnight

• ½ cup homemade mayo

• 2 eggs

• juice of half a lemon

• 14 oz marinated artichoke hearts, roughly chopped

• ¼ cup black olives

• ¼ cup chopped green onion + additional for garnish (opt)

• ¼ cup Parmesan cheese (or raw cheddar cheese, fav dairy free cheese)

• pinch of chipotle chili powder

• ¼ tsp Redmond Real Salt & pepper to taste

• topping

• 2 tbls Pork Panko

• 1 tbls chopped green onions

• 1 tbls Parmesan cheese (or raw cheddar cheese, fav dairy free cheese)

• sprinkle of chipotle chili flakes (opt)

Directions

• Preheat oven to 350°
• Combine the coconut cream, mayo, eggs and lemon juice in food processor and whirl until well combined.
• Toss in artichoke hearts, olives, green onions, cheese (if using), chipotle powder and salt & pepper…whirl till you have the desired texture you want. Pulse just a few times if you want a chunkier dip, if you like it all smooth…whirl away until you have a creamy texture. Don’t go too far though…or you will have a artichoke smoothie!
• Pour into a small casserole dish. Place all topping ingredients in a small bowl and toss together then sprinkle on top and bake for 30-35 minutes until it’s all bubbly and the center is set.
• Remove from oven and let it cool slightly before serving, it will firm up a bit as it cools