Low FODMAP Hot Spinach Artichoke Dip
Recipe

Low FODMAP Hot Spinach Artichoke Dip

Published on Thursday, March 14, 2024
by
Jessie Hulsey

Low-FODMAP
Acid Reflux
GERD
IBS
Jump to Recipe

Get ready to dip into March with our mouthwatering Low FODMAP Spinach Artichoke Dip!

Indulge in the creamy decadence of hot spinach artichoke dip while adhering to a Low FODMAP diet with this yummy dip recipe. Packed with flavor and gentle on the stomach, this dip is the perfect addition to any party spread. Get ready to impress your guests as we kick off March Madness next week!

Are Artichokes Low FODMAP?

Artichokes are a unique vegetable containing a carbohydrate type known as fructans, which are high in FODMAPs. As a result, they are typically restricted on a Low FODMAP diet. However, it's essential to note that the FODMAP content varies depending on the part of the artichoke and the serving size.

The Monash University, a trusted resource for FODMAP information, provides guidance on suitable serving sizes for various foods. According to the app, a small serving of canned artichoke hearts (approximately 1/3 cup) is considered Low FODMAP and can be enjoyed by individuals following a Low FODMAP diet.

When preparing Low FODMAP Spinach Artichoke Dip, it's crucial to use canned or jarred artichoke hearts packed in brine versus packed in oil, as the latter may contain higher levels of FODMAPs due to added ingredients.  

Serving Suggestions

To serve spinach artichoke dip, consider presenting it in a warm dish or bread bowl, garnished with a sprinkle of fresh herbs or a drizzle of garlic-infused oil for added flavor. Pair the dip with an assortment of dippers to offer various ways to enjoy the dip. Ideal options include gluten-free crackers, rice cakes, carrot sticks, cucumber slices, and sourdough bread cubes, providing a variety of textures and flavors to complement the creamy dip. Arrange the dippers around the dip bowl for easy access and a fun presentation. Additionally, consider serving the dip alongside other Low FODMAP-friendly appetizers on a charcuterie board, such as olives, roasted pecan nuts, or cheese cubes to offer a diverse selection for guests to enjoy. 

Reduce Food Waste

Looking for ways to reuse leftover spinach artichoke dip and reduce food waste? Here are a few creative ideas to transform this tasty dip into new and exciting dishes!

  • Stuffed Chicken Breasts: Use the spinach artichoke dip as a flavorful filling for chicken breasts. Simply slice a pocket into each chicken breast, stuff with the dip, and bake until the chicken is cooked through. This creates a delicious and satisfying Low FODMAP main dish.
  • Vegetable Stuffed Mushrooms: Hollow out button mushrooms and fill them with the spinach artichoke dip mixture. Bake until the mushrooms are tender, and the filling is golden and bubbly. These stuffed mushrooms make for a tasty appetizer or snack.
  • Spinach Artichoke Dip Quesadillas: Spread a generous amount of the dip between two gluten-free tortillas and cook in a skillet until crispy and golden brown. Slice into wedges and serve with a side of lactose-free sour cream or salsa for dipping. These quesadillas are perfect for a quick and satisfying meal.
  • Spinach Artichoke Dip Pasta Sauce: Mix the spinach artichoke dip with a little lactose-free milk or broth to create a creamy pasta sauce. Toss with cooked gluten-free pasta and top with grated Parmesan cheese for a comforting and flavorful meal.
  • Spinach Artichoke Dip Pizza: Spread a layer of spinach artichoke dip onto a gluten-free pizza crust, then top with your favorite Low FODMAP pizza toppings such as sliced tomatoes, cooked chicken, or olives. Sprinkle with lactose-free mozzarella cheese and bake until the crust is golden and the cheese is melted and bubbly. This creative twist on pizza will surely be a hit with the entire family. 

[[ recipeID=recipe-8lt694n20, title=Low FODMAP Hot Spinach Artichoke Dip ]]

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Jessie Hulsey

RD, LD

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Low FODMAP Hot Spinach Artichoke Dip

Dip into our Low FODMAP Spinach Artichoke Dip—a perfect party appetizer that's gentle on the stomach yet bursting with flavor. This creamy, hot dip is the perfect addition to any gathering. 

Servings: 28

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 14 oz. can artichoke hearts, drained, chopped
  • 2 tablespoons Garlic-Infused Olive Oil
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • Red pepper flakes, to taste
  • Salt and pepper
  • 10 oz. frozen chopped spinach, thawed
  • 8 oz. lactose-free cream cheese
  • 1/2 cup lactose-free sour cream
  • 1/3 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped scallions, green parts only
  • 4 oz. shredded part-skim mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375°F.
  2. In a bowl, mix chopped artichoke hearts, olive oil, vinegar, basil, oregano, red pepper flakes, salt, and pepper. 
  3. Press the spinach into a colander to remove excess liquid. Then wrap the spinach in a clean linen towel and squeeze out more liquid over the sink.
  4. Add the spinach to the marinated artichoke hearts along with the cream cheese, sour cream, mayonnaise, Parmesan, scallions, and half of the mozzarella. Use a spoon to mix thoroughly.
  5. Spread the mixture evenly into an 8x8 oven-safe dish.
  6. Top with the remaining mozzarella cheese.
  7. Bake for about 20-25 minutes, or until hot and bubbly.
  8. Remove from the oven and serve immediately with your choice of dippers. Enjoy! 

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 28

Amount Per Serving
Calories 117
% Daily Value*
Total Fat 5.8g 8%
Saturated Fat 2.2g 11%
Trans Fat 0g
Sodium 535.9mg 22%
Total Carbohydrate 10.4g 3%
Dietary Fiber 2.3g 9%
Sugars 2.4g
Protein 5.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Kitchen Tools: 

Knife

Cutting board

Medium Bowl

Colander 

Spoon

8x8 oven-proof dish


This dip can be made ahead of time and stored in the refrigerator for up to 2 days before serving. Just reheat gently before serving.


Serve with gluten free crackers, sliced vegetables, or sourdough bread cubes for a satisfying snack or party appetizer.