Bubbly Artichoke Dip (Edit recipe)

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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. A versatile dip that can also be enjoyed with fresh veggies as well.

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

16

Serves: 4-6

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°.
  2. Combine the cream cheese, mayo, eggs and lemon juice in food processor and whirl until well combined.
  3. Toss in artichoke hearts, olives, green onions, parmesan cheese (if using), chipotle powder, salt and pepper, whirl till you have the desired texture. Pulse just a few times if you want a chunkier dip, if you like it 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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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:296
Fat:29 g
Carbohydrates:7 g
Protein:3 g
Cholesterol:49 g
Sodium:643 mg
Fiber:0 g
Sugars:2 g
Calculated for total recipe.
Appetizers Coconut Free Gluten Free Grain Free Keto Nut Free Shellfish Free Side Dishes Snacks Sugar Free

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One response to “Bubbly Artichoke Dip”

  1. oilcandrew says:

    Love this dip. It’s one of my favorite appetizers. So rich and creamy. Hard to stop eating once I’ve started.

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