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Artichoke Heart Dip (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Elysse Paige.
1 can of artichoke
hearts (9 oz.)
2 tablespoons butter
1 large Spanish onion (diced)
1 10oz. bag fresh spinach- bite size pieces ( I use frozen, then thawed out chopped spinach, 2 boxes, we like spinach)
1 cup dry white wine
1 4.4 oz. boursin cheese
4 oz. softened gluten-free cream cheese
2/3 cup shredded mozzarella - dash hot sauce - salt & pepper
Cut up artichokes after draining them. In large pot, melt butter, sauté onions, lightly browning them, add spinach and artichokes. cook until coated about 4 minutes, Add wine, then all ingredients except mozzarella. Mix until smooth with wooden spoon. Place in 1 quart dish, top with mozzarella bake in preheated oven at 350F for 5 minutes until bubbly.
Serve with gluten-free crackers.
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