Eosinophilic Esophagitis Friendly Cassava Flour Cold Artichoke Dip
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Learn more →Ingredients
8 servings
- 1 can (14 oz) artichoke hearts in water, drained and patted dry
- ½ cup full-fat coconut cream
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Drain the artichoke hearts thoroughly and press them between paper towels until most of the moisture is removed — excess water will thin the dip.
- 2
Add the artichoke hearts, coconut cream, cassava flour, coconut aminos, apple cider vinegar, garlic, lemon juice, lemon zest, turmeric, ginger, and sea salt to a food processor. Pulse 8–10 times until the mixture is combined but still has some texture — small artichoke pieces should remain visible, not a smooth purée.
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