Artichoke Dip without Spinach & Gluten Free Bread Balls

If you have food allergies, you should limit the number of foods containing high levels of histamine such as spinach. So, I created this recipe for artichoke dip without spinach. It tastes wonderful as it is full of flavor! Serve as a dip, to make bruschetta (toasted sliced baguettes), spread for crackers, or as a sauce for pasta. I recently piled some on top of cooked chicken breast.

If interested, view the Bread Balls Recipe.

Parmesan-Artichoke Dip without Spinach

A cheesy artichoke dip without spinach that you can serve as a dip, to make bruschetta (toasted sliced baguettes), on crackers, or as a sauce for pasta.

Ingredients

1 (15-ounce) can artichoke hearts , drained, rinsed, and drained again
3/4 cup freshly shredded Parmigiano-Reggiano (or Parmesan)
1/4 cup + 2 tablespoons mayonnaise
2 large cloves garlic grated or minced

Instructions

Preheat the oven to 350⁰F. (I used my toaster oven.)
Add all of the ingredients to a small food processor and pulse on “chop” until the artichoke hearts are broken down into no larger than 1/4-inch pieces.
Transfer to an oven-proof bowl and bake on the center rack for 22 – 25 minutes or until lightly golden brown on the surface.
Set aside to cool 5 minutes. Serve with bread, bread balls, or toss with pasta and some reserved pasta water. This spread would also make a wonderful addition to a salad, served cold. Just place a scoop on top and in the center of the salad.