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Who doesn’t love a creamy chip dip? This spicy Jalapeno Artichoke dip is one of our favorite gluten free snacks. I based the recipe off a dip that the Publix deli makes. While I’m sure that the Publix version is delicious, I don’t feel comfortable buying food from their deli due to potential cross-contact issues. So, I jotted down the ingredients from the food label and came up with my own amounts and then added a couple of special ingredients.
Obviously this recipe won’t work for someone who is dairy free and casein free too. However, as I was writing this post, it occurred to me that one could probably make a very nice dairy-free version using white bean puree. Cashew butter and nutritional yeast might be good additions too. If anyone tries that, send me an email and let me know how it turned out (maryfrances [at] glutenfreecookingschool [dot] com.)
Do you hate how long it takes for a dip to heat up in the oven or in a slow cooker. Here’s a quick tip for getting dips like this ready quickly. Put all of the ingredients into a large pot and get them up to a serving temperature in the pot. Then move the dip to a slow cooker that you have preheated on high. This let’s you cut out a lot of waiting time and you still get the convenience of transporting and serving the dip in the slow cooker.
2 cans artichoke hearts, (reserve liquid)
2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
4 Tbsp. pickled jalapenos, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes
Drain the artichoke hearts, but reserve the liquid. Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.
The spiciness of the dip can be adjusted by increasing or decreasing the amount of fresh and pickled jalapenos and red pepper flakes. You’re not going to hurt anything by changing the amounts. Well, I guess you could accidentally make it way too hot. So be cautious if you’re increasing the amounts.
If you’re making this for only gluten free folks, it is lovely served a top a slice of GF bread. I made this for a Gluten Free Social that I co-hosted this past weekend with the Birmingham Celiac Support Group and Gluten Free Birmingham and everyone smeared it on top of slices of Udi’s and Rudi’s bread.
If you’re taking this to a large gathering, serve it with gluten free tortilla chips. And make sure to let everyone know to only use the serving spoon that is in the slow cooker. Also, you may want to set aside some chips for yourself, just in case someone picks up something gluten with their hands and then reaches into the bag of chips.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!