Recently I went to a friends par-tay and had this amazing, super fabulous spinach artichoke dip. Hard to believe it was gluten-free, because most dips contain gluten thickeners or flour, but this one was so superb that I insisted my girl JKap send me the recipe! She used many cheeses and no mayo, since she hates mayo. And I must say it tasted so much better! Bravo JKap! She used frozen spinach but I bet that fresh spinach would be better which is what I bought for when I make it. I'm psyched! She also used canned artichokes, so it won't take a five star chef to be able to make this great recipe.
Spinach and Artichoke Dip
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek Fage yogurt
1/2 cup of Laughing Cow Cheese (this is where the mayo used to be)
2/3 cup Parmigiano Reggiano
4oz shredded part skim mozzarella cheese
salt and pepper to taste
olive oil spray
Preheat oven to 375 degrees
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375 degrees for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day ahead and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Baking Tidbit-Don't have a food processor? Do what JKap did and just mash it together with all your might with a baking utensil. That works too!