I have always said what a terrific cook my mother is. I have fond childhood memories of her in the kitchen baking or creating something special almost every day. Recently, however, she has developed an allergy to gluten. All those years of cooking tossed out the window just to start over again – or at least that’s what she thought.
After much researching, she found being gluten-free doesn’t have to be so difficult. As a matter of fact, it’s easier than she thought. She even took one of her old party favorites, Artichoke Dip, and improved on it. I took it one step further and added in my NutriBullet. Not only does it give the appetizer a creamier texture, but it shortens prep time, too.
- 1 cup grated parmesan cheese
- 1 (8 oz.) package of light cream cheese
- ½ Cup light mayonnaise
- 1 Clove of garlic, minced
- ½ tsp. dried dill
- 1 (14 oz.) can artichoke hearts or bottoms, drained and rinsed
- Preheat oven to 400ºF. Add the first five ingredients to the Tall Cup. Extract until smooth.
- Coarsely chop the artichoke hearts by hand and add to cheese mixture. Spread into a 10-inch pie plate and smooth the surface. Bake for 15 minutes.
- Serve immediately with gluten free crackers. All the gluten-free goodness wrapped up in creamy artichoke bliss – YUM!
As with all my recipes, please feel free to take creative liberties.