|Baked Artichoke Dip with Rosemary Flatbread|
I'm back from reaction-migraine land. I think...
I've had a few surprise reactions lately and now have to add more foods to my list of danger foods - cauliflower and kale. I'm sad to see these foods go, but (fingers crossed) it is possible that I may be able to eat them again if all goes well with my BIE allergy treatment. I eat cauliflower and kale ALL the time - I suppose this could be one of the reasons that I developed allergies to them. I sometimes forget about eating a food in moderation because my diet often seems so limited, so I take what I can get. Losing these foods has made things a bit more difficult. I find that sometimes I finally learn how to cope with this allergy and then something like this turns my world upside down again. I'm getting better at bouncing back though - I'm learning about my own resilience. It's strange how food has such a hold on us, and even stranger how emotional it all can be. My plan now is to write down my list of safe foods and I hope that when I see that list I will feel a bit better about my food options.
On a brighter note, this past weekend was a party for my nephew's second birthday. My sister asked me to make my Baked Artichoke Dip, because it's one of his favourites. I didn't get a photo this weekend, but the one below of the two of us is from the summer...you get the idea!
|My nephew enjoying Baked Artichoke Dip and Roasted Zucchini and Garlic Dip|
This dip is so quick and simple to prepare. It takes only a minute to throw together and then a little while to cook in the oven. Compared to conventional artichoke dip this dip has no dairy or eggs, but it is still full of flavour. I promise your guests will not even miss the dairy or eggs.
Baked Artichoke Dip
1 can of artichoke hearts or 4-5 artichoke hearts
1-2 cloves of garlic
1/4 cup/62.5 mls olive oil or oil of your choice
Salt and pepper to taste
Preheat oven to 400˚F/204˚C. In a food processor or blender place artichoke hearts, garlic and olive oil. Blend until smooth, adding more oil if necessary. Add salt and pepper to taste. Place in an oven-safe bowl and bake for 15-20 minutes or until edges start to bubble and brown slightly.
Serve hot, cold, or room temperature. This dip pairs perfectly with my Rosemary Flatbread, which cooks in about the same amount of time, at the same temperature. You could also serve it with crackers or veggies. This dip will keep in an air-tight container in the fridge for about a week.
-You can easily double this recipe but you may need to bake it for a few additional minutes.
- If you are allergic to artichokes but can tolerate zucchini, try my Roasted Zucchini and Garlic Dip.
I linked this post to Cybele Pascal's Allergy Friendly Friday here and Allergy-Free Vintage Cookery's Lunchbox Love here. Check out the other great recipes!
*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different. If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.