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Low FODMAP Hot Spinach-Artichoke Dip
This Low FODMAP Hot Spinach-Artichoke Dip contains an allowable low FODMAP amount of artichokes! Enjoy! Perfect for Super Bowl or other get-togethers.
Low FODMAP Serving Size Info: Makes about 7 cups (1.75 kg); 28 servings; ¼ cup (63 g) per serving
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 28 servings
Calories: 100 kcal
Ingredients:
Dip:
- 14- ounce (396 g can) of artichoke hearts, drained, patted dry and chopped
- 3 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- 1 tablespoon red wine vinegar
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- Red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 8- inch (20 cm) round sourdough bread (these are typically about 1 pound to 1 ¼ pounds/455 g to 570 g)
- 10-ounces (280 g) frozen chopped spinach, thawed
- 8-ounces (225 g) lactose-free cream cheese, such as Green Valley Creamery
- 1/2 cup (120 g) lactose-free sour cream
- 1/3 cup (75 g) mayonnaise
- 1/3 cup (33 g) grated Parmesan cheese
- 1/4 cup (16 g) finely chopped scallions, green parts only
- 4 ounces (115 g) shredded part-skim mozzarella cheese, divided
Suggested Dippers:
- Carrot sticks or baby carrots
- Cucumber spears
- Radishes
- Low FODMAP crackers
- Low FODMAP pretzels
- Low FODMAP bread
Preparation:
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Position two racks in upper and lower third of oven. Preheat the oven to 375°F/190°C.
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Stir together the chopped artichoke hearts, 2 tablespoons of oil, vinegar, basil, oregano, red pepper flakes and generous pinches of salt and pepper and allow to marinate while you prepare the bread.
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Cut off the top of the sourdough bread and pull out most of the center of the bread in large pieces, leaving a ¾-inch (2 cm) shell to the bread round. Cube the top piece that you removed and the bread that you pulled from inside the bread and toss all of these cubed pieces in a bowl with 1 tablespoon of the oil. Season lightly with salt and pepper and scatter on a rimmed baking sheet pan (leaving room for the bread bowl later); set aside.
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Now let’s make the dip! The only trick to this recipe is squeezing the spinach as dry as possible. I dump it in a colander and use the back of a sturdy spoon to press out as much liquid as possible. Then I wrap the spinach up in a clean linen towel, twist the ends of the towel as firmly as possible and squeeze over the sink. A lot more liquid should exude. Dump the dry spinach into a large microwave safe mixing bowl.
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To the mixing bowl holding the spinach, add the marinated artichoke hearts (with the marinade), cream cheese, sour cream, mayonnaise, Parmesan, scallions and half of the mozzarella. You will need some elbow grease and a sturdy wooden spoon. Mix all of the ingredients very well together until thoroughly mixed. Scrape into a microwave safe bowl and cover.
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Microwave on high for about 1 minute, stir it around, then microwave for 1 minute more. You just want to heat it up until it is hot throughout.
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Place hollowed out bread bowl on a corner of the pan holding the bread cubes and scrape the hot dip into the bread bowl. Top dip with remaining mozzarella. Place bread bowl on upper oven rack and the pan holding the bread bits on the lower rack. Bake the bread pieces until toasty and the bread bowl until the mozzarella is melted and gooey - probably about 10 minutes.
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Serve immediately with your choice of dippers - and try to use some restraint with your portions!
Notes:
Tips
- At the end of Step 5, you can refrigerate the dip overnight or up to 3 days and then microwave it and bake it in your bread bowl right before serving.
Nutrition Facts
Low FODMAP Hot Spinach-Artichoke Dip
Amount Per Serving
Calories 100
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 4mg1%
Sodium 65mg3%
Potassium 4mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 60IU1%
Calcium 33mg3%
* Percent Daily Values are based on a 2000 calorie diet.
