I adore artichokes and one of my favorite ways to have them is in artichoke dip. Since my ulcers and gallbladder problems came along, I haven’t been able to try it at all. Of course these two problems are the reason I switched on gluten free diet and I am happy to report that I am feeling much better, but as a person who enjoys great food, I miss some of my favorites a lot.

Since during the week I rarely have time to experiment with dishes ( yeah, having a gang of hungry people waiting to see if a new gluten free dish is edible is not the best strategy), I usually leave tryouts for the weekend .This weekend it was a low fat, gluten free artichoke dip. Of course, the ultimate test is: does it taste good? Well, it does! It tastes so good that I am never going back to the full fat version. Ever.

If you want to try it, here is how to make it.

Ingredients:

4 tablespoons Vegenaise (grapeseed mayo)
2 cups yogurt  ( gluten free, like Trimona)
1 cup shredded mozzarella( gluten free)
1/2 cup Mexican blend shredded cheese ( gluten free)
1 tsp salt
1/2 tsp paprika
4 cloves garlic
1 tbsp Gluten Free bread crumbs

Preparation:
1.Preheat the oven to 375 F
2. Wash, drain and cut frozen artichoke hearts.
3. Mix the mayo, yogurt, salt, paprika and garlic.
4. Transfer in a baking dish and bake for 25-30 min or until the cheese is melted and the dish is “boiling”.
Serve with gluten free table crackers. I personally like Natural Nectar Gluten Free Cracklebred, Original

The original recipe I got from ” Deliciously G-Free”, but I adjusted it so it is suitable for my particular diet that avoids foods that are upsetting for both ulcers and gallbladder issues. The book is really nice by the way.