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.
- 1 lbs fresh baby spinach (1 large boxe)
- 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
- 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.
- 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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