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    Scott Adams

    Artichoke Heart Dip (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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