SCD Artichoke Dip
Prep:
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Cook:
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Ingredients
¾ cup compliant mayo
1 cup parmesan cheese
14 oz can artichokes (drained and chopped)
dash garlic powder
2 TBSP parmesan cheese
diced Tomato
diced Avocado (do not dice until you are ready to add to the dip or they will brown)
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177 ml compliant mayo
90 grams parmesan cheese
397-gram can artichokes (drained and chopped)
dash garlic powder
2 TBSP (30 ml) parmesan cheese
diced Tomato
diced Avocado (do not dice until you are ready to add to the dip or they will brown)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- Mix first 4 ingredients together and spread in a baking dish.
- Sprinkle parmesan cheese on top.
- Bake at 350°F (180°C) for about 20-25 minutes. Check to see if it is lightly browned.
- Remove and let cool a bit.
- Add chopped tomatoes and avocado to the top and serve with the SCD crackers.
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Nutritional Info
Storage
Notes
My sister-in-law made this dip for a family party. I adapted it to be SCD compliant and added a few other ingredients. I brought the dip to a relative's house on Easter and everyone wanted the recipe.
Used with permission from
SCD Recipe
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