Gluten Free Artichoke Dip, Sauce, or Soup + Video

Ingredients:

• 4 tablespoons unsalted butter (or dairy free margarine - Smart Balance)
• 1 cup chopped yellow onion
• 1/3 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/16 teaspoon cayenne pepper
• 2 cloves garlic,  thinly sliced/shaved
• 1/4 cup brown rice flour (or white)
• 3/4 cup heavy whipping cream* (or full-fat coconut milk or milk)
• 1/2 to 1-1/4 cups water (or milk)
• Salt and pepper, to taste
• 1 can artichoke hearts
• 4 ounces Mozzarella cheese, cut into small pieces (or dairy free)
• 3 ounces Swiss cheese, torn into small pieces (or dairy free)
• 3/4 pound gluten free bacon, (Hormel Natural Choice or Black Label, or Applegate) cut into small pieces (optional)
• Sliced gluten free baguettes (Schar) or gluten free pasta (Jovial Tagliatelle)

Instructions:

1. Melt the butter in a large skillet.
2. Add onion and saute until tender, about 8 minutes.
3. Season with salt, black pepper, and ground cayenne.
4. Stir the shaved garlic into the mixture and saute until fragrant, about 1 minute.
5. Sprinkle in the rice flour and stir.
6. Pour in the cream and water; stir to combine.  Increase the heat to about medium-high, stirring frequently for about 1 minute. (As the sauce becomes hot, it will thicken.)
7. Stir in the artichoke hearts.
8. Add your desired shredded cheese and stir until the pieces melt; remove from heat and set aside.
9. If you are using bacon, fry it up in a separate skillet. Remove from skillet and allow the grease to drain on a plate lined with several paper towels.
10. Stir the bacon bits into the sauce mixture. Serve with sliced gluten free baguettes as a dip, over your favorite gluten free pasta, or thin the dip out with some water or broth and season to taste and serve as soup.

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