Oral Allergy Syndrome Friendly Cassava Flour Spinach Artichoke Dip

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Cassava Flour Spinach Artichoke Dip

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Ingredients

8 servings

For the dip

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
½ cup yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
10 oz frozen spinach, thawed and squeezed very dry
1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient note
Canned artichoke hearts are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid artichoke hearts, tap it and change its rating to Red.
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
½ tsp ground turmeric
¼ tsp ground ginger
¾ 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)

Instructions

1
Preheat the oven to 375°F (190°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 — watch closely so it does not brown.

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