bubbly artichoke dip

 

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

The original recipe had cream cheese in it – which our tummies around here do tolerate, but we don’t like to over due it! Especially because we also make green onion cheese balls for the holidays and so the dairy intake does go up, so I just wanted to minimize the intake if I could. If you do want to try the recipe the way it is originally made, simple sub the coconut cream out for 8oz of organic cream cheese and increase the mayo to a full cup.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, which can totally be left out if you need to. 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 that new recipe for our rosemary sea salt crackers here, because you need crackers for this luscious dip!

bubbly artichoke dip

  • Servings: 12-14
  • Difficulty: easy
  • Print

nearly Paleo perfect bubbly artichoke dip



Credit: backporchpaleo.com

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(opt)
  • 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 (opt)
  • sprinkle of chipotle chili flakes (opt)

Directions

  1. Preheat oven to 350°
  2. Combine the coconut cream, mayo, eggs and lemon juice in food processor and whirl until well combined.
  3. 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!
  4. 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.
  5. Remove from oven and let it cool slightly before serving, it will firm up a bit as it cools.

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