Artichoke Parmigiano Dip

A dip with melted cheese is everyone’s favourite appetizer. This hot artichoke Parmigiano dip is bursting with lots of wonderful flavour and texture. This recipe is made without mayonnaise making it an egg-free dip



2 cups cooked artichoke hearts, cut to bite size (or you can use canned packed in water)
1 cup freshly grated Parmesan or Regiano cheese
1 cup freshly grated good quality mozzarella cheese
1 cup low fat sour cream
4 organic garlic cloves, minced
2 tbsp freshly squeezed organic lemon juice
Freshly ground organic GF black pepper to taste


Preheat oven to 350 F
Add all the ingredients into a bowl and mix well
Transfer to a heatproof casserole dish and bake for 20 - 25 minutes or until the top is slightly golden
Serve with gluten-free crackers, gluten-free organic corn chips or fresh organic veggies

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