Eosinophilic Esophagitis Friendly Cassava Flour Spinach Artichoke Dip
Total time45 min
Prep time15 min
Cook time30 min
5.0(20)
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Learn more āIngredients
8 servings
For the dip
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Ā½ cup yellow onion, finely diced
- 10 oz frozen spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp cassava flour
- 2 tbsp nutritional yeast substitute: 1 tbsp dried mushroom powder
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¾ tsp salt, plus more to taste
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- cassava flour tortilla chips or sliced raw vegetables, for serving (optional)
Can be omittedcassava flour tortilla
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly grease a 9-inch baking dish with olive oil and set aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so it does not brown.
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