Artichoke Dip
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Ingredients
4 artichoke hearts, chopped
¼ cup compliant mayo
⅛ cup parmesan cheese, grated
⅛ cup celery, chopped
⅛ cup onion, chopped
⅛ cup green onions, thinly sliced
1 TBSP fresh parsley, chopped
½ tsp garlic, finely chopped
½ tsp black pepper
¼-½ tsp salt
⅛ tsp cayenne pepper
1½ cups dripped SCD-compliant yogurt made from half and half
4 artichoke hearts, chopped
59 ml compliant mayo
11 grams parmesan cheese, grated
15 grams celery, chopped
7 grams onion, chopped
12 grams green onions, thinly sliced
1 TBSP (15 ml) fresh parsley, chopped
½ tsp (2.5 ml) garlic, finely chopped
½ tsp (2.5 ml) black pepper
¼-½ tsp (1.25-2.5 ml) salt
⅛ tsp (.625 ml) cayenne pepper
355 ml dripped SCD-compliant yogurt made from half and half
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Instructions
- To prepare the artichoke hearts, cut off the stems of the artichoke and clip the tops of the flower petals (pokey things).
- Put upside down in a pan with a small amount of water and simmer with the lid on for 45-60 minutes.
- Remove the outer leaves (these are edible if you want to eat them with butter or mayonnaise) and shallowly spoon out and dispose of the fuzzy, inedible choke at the center. What remains is the heart.
- Save that and refrigerate and use to make the dip.
- To prepare the dip, mix the ingredients well and refrigerate.
Nutritional Info
Storage
Notes
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