Spinach & Artichoke Dip for Anti-Inflammation
This creamy and flavorful spinach and artichoke dip features goat cheese and anti-inflammatory ingredients like olive oil, garlic, and paprika. It's a delicious alternative to traditional dips, avoiding cow’s milk and providing a healthier option for gatherings or snacks.
Equipment
- Medium sauté pan
- food processor
- 8-by-8-inch baking dish
- Nonstick cooking spray
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- 1 14-oz can artichoke hearts
- 1 16-oz package frozen chopped spinach defrosted, excess liquid squeezed out
- 1 cup goat cheese
- 1 ½ cups shredded goat’s-milk cheddar or cow’s-milk cheddar if preferred
- 3 Tbsp mayonnaise or Vegenaise
- 2 tsp lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ tsp smoked paprika
- Pinch of crushed red pepper flakes
Optional Serving Ideas:
- Gluten-free pita wedges or fresh vegetables e.g., carrot sticks, cucumber slices
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F. Lightly grease an 8-by-8-inch baking dish with nonstick spray to prevent sticking.
- Sauté Aromatics: Heat olive oil in a medium sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it becomes translucent. Stir in the minced garlic and cook for an additional minute. Remove the pan from the heat and set it aside.
- Blend the Mixture: In a food processor, combine the artichoke hearts, defrosted spinach, goat cheese, 1 cup of the shredded cheddar, mayonnaise, lemon juice, 1 teaspoon of salt, ¼ teaspoon of black pepper, smoked paprika, and a pinch of crushed red pepper flakes. Blend the ingredients until smooth. Add the sautéed onion and garlic to the mixture and pulse a few times to fully incorporate them. Taste and adjust seasoning if necessary.
- Assemble and Bake: Transfer the mixture into the greased baking dish and smooth it out evenly. Sprinkle the remaining ½ cup of shredded cheddar on top. Bake in the preheated oven for 15–20 minutes, or until the dip is hot and the cheese on top is bubbly and golden brown.
- Serve and Store: Serve the dip warm with gluten-free pita wedges or fresh vegetables like carrot sticks or cucumber slices. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before reheating or serving.
Notes
- For enhanced anti-inflammatory benefits, consider adding a dash of turmeric alongside the smoked paprika.
- Ensure spinach is thoroughly defrosted and excess liquid is squeezed out to avoid a watery texture.
- Adjust the heat level by increasing or reducing the crushed red pepper flakes.
Tried this recipe?Let us know how it was!