Gluten Free & Paleo Spinach Artichoke Dip
A healthy edit of Houston’s Spinach and Artichoke Dip made Paleo, Gluten-Free, Lectin-Free, Vegetarian, and Keto.
This version uses fresh spinach, cassava flour, bone broth and real parmesan cheese to get the real flavor you love.
I’ve made it an entrée sized portion for you to enjoy as a vegetable side on your dinner plate or as a party sized dip.
HOW TO MAKE SPINACH ARTICHOKE SPREAD HEALTHY
This is the challenge my client presented me. Make them the classic Houston’s restaurant spinach and artichoke dip appetizer with fresh spinach, gluten-free flour, raw milk, and using quality cheese.
They wanted it entrée size so they could enjoy it as an appetizer or an entrée for dinner. Plus, they wanted enough to enjoy as leftovers.
This healthy spinach artichoke dip has no cream cheese and no mayo.
When creating recipes for this client, they prefer gluten-free, grain-free, lectin-free and sugar-free. Their ingredient preferences include cassava flour (also known as tapioca flour), organic raw dairy products, and the freshest ingredients as possible. I follow the same principles when cooking for myself.
HEALTHY SPINACH ARTICHOKE DIP WITH FRESH SPINACH
Most recipes for a spinach dip call for frozen spinach. I prefer to use fresh. As a Personal Chef, my clients are asking me to make healthy, fresh meals and sides.
Reaching for frozen food is not always the best way to get great flavor. People use it assuming it’s a short cut. You still have to warm the spinach and squeeze at the water.
I’ve adapted the classic Houston’s restaurant Chicago style spinach and artichoke recipe to be made with fresh spinach, along with healthier ingredients. I think it’s easier and tastier to keep the ingredients fresh.
WHY COOK WITH FRESH GRATED PARMESAN CHEESE
Each ingredient you choose changes the flavor of your dish. Don’t skimp on quality. Buy real Parmigiano Reggiano or the best block of parmesan you can find at your market.
You have to use the very best ingredients available to get the taste spot on.
I use the freshly grated thin shreds I pick up from Whole Foods. If the shredded parmesan you are using looks dried out, toss it. Use fresh.
WHAT MY CLIENTS ARE SAYING ABOUT THIS RECIPE
“The spinach dip – omg – I want to marry it. It’s just incredible.” – Miguel, Huntington Beach, California
“I thought this was spectacular with the spinach. I’ve never had artichoke heart dip with spinach. It really enhanced each bite.” – Marsha, Laguna Beach, California
“It’s so good I’m going to have the leftovers for breakfast on my toast.” – Frank, Laguna Beach, California
CHEF TIP
This makes a large entrée size portion. You can bake the dip in two smaller containers and freeze half. I bake this dish in a cast iron skillet or traditional casserole dish.
You have to use the very best ingredients available to get the taste spot on. Keep that in mind when shopping for the onion powder, bone broth, parmesan and cheddar.
If you don’t have a food processor, rough chop your artichoke hearts.
Broil at the end of baking for up to 1 minute to get the cheese brown and bubbling.
If using salted butter, refrain from adding salt to this recipe.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Slow Cooked Collard Greens
- Baked Chicken Thighs with Herbs de Provence
- Big Italian Green Salad
- Cast Iron Skillet Gluten-Free Corn Bread
- Herbs de Provence Whole Roast Chicken
Gluten Free and Paleo Spinach Artichoke Dip
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
A healthy edit of Houston’s spinach & artichoke dip made Paleo, Gluten-Free, Lectin-Free, Vegetarian, and Keto.
This version uses fresh spinach, cassava flour, bone broth and real parmesan cheese to get the real flavor you love.
Ingredients
- 1 lbs fresh baby spinach (1 large box)
- 4 garlic cloves, minced
- 1 Tbsp organic onion powder
- 6 Tbsp organic butter (3/4 stick)
- 1/2 cup chicken bone broth
- 2 1/2 cups organic heavy cream
- 3/4 cup cassava flour
- 3/4 cup fresh grated parmesan cheese
- 1 Tbsp fresh lemon juice (1/2 lemon)
- ½ tsp sea salt
- 1/2 cup organic sour cream
- 4 12-oz cans artichoke hearts in water, drained
- 2 cups shredded white cheddar cheese
Instructions
- Preheat oven to 350 degrees. Start by blanching your spinach. Fill a large pot 1/3 full of water. Add 3 tablespoons sea salt. Bring to a boil and add all the spinach till fully immersed in the water. Drain immediately into colander and let cool. Drain as much water as possible from the spinach. Set aside.
- Using that large pot, prepare your cream sauce. Melt butter over medium low heat. Stir in garlic and activate for 30 seconds. Stir in onion powder, broth and cream.
- Slowly whisk in cassava flour. Continue stirring till combined and sauce has thickened, 3-4 minutes. Stir in parmesan, lemon juice and sea salt. Set aside and let cool for 5 minutes.
- Using a food processor, chop artichoke hearts to a coarse consistency. Stir in sour cream to the cream sauce, then add artichoke hearts and spinach in batches till well combined. Pour into a large 3-qt baking dish or cast iron skillet and top with shredded cheese. Bake for 20 minutes till dip is bubbling and cheese has browned.
Notes
- This makes a large entrée size portion. You can bake the dip in two smaller containers and freeze half.
- You have to use the very best ingredients available to get the taste spot on. Keep that in mind when shopping for the onion powder, bone broth, parmesan and cheddar.
- If you don’t have a food processor, rough chop your artichoke hearts.
- Broil at the end of baking for up to 1 minute to get the cheese brown and bubbling.
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