Artichoke dip
This recipe can either be healthy or really unhealthy depending entirely on the method of preparation. If you use canned artichokes (loaded with BPA) and store mayo (even from the healthfood store), this dish would be turn out rather toxic as cooking any omega 6 vegetable oil is a big no-no as it turns them rancid. Rancid vegetable oils are very hard to digest and will give some folks a headache. Eat too many of these baddies and brown spots and uneven patches of skin pigmentation may even begin to appear. Note that the dish would still be very tasty, just really hard on the digestion.
If you take the time to make your own mayo with olive oil or coconut oil and source artichokes in glass jars, however, this dish is rather healthy as well as incredibly tasty.
Here is the method I used to transform this unhealthy dish into one that you can proudly take to any holiday party. It will please both foodies and fast food junkies alike.
Makes one 9×13 pan
Ingredients
60 oz quartered artichokes, drained (I buy 8/7.5 oz glass jars at the grocery store
1 1/2 cup homemade mayo*
1 cup grated parmesan cheese
2-4 garlic cloves, minced
* Make the mayo with extra virgin olive oil, an omega 9 oil, or a blend of coconut oil and olive oil as this dish will be cooked on a low temperature and cooking mayo made with sunflower oil or another omega 6 vegetable oil will make it rancid and unhealthy although the dish would still deceptively taste great.
Instructions
Mix ingredients together well in a glass baking dish. Bake at 350F until bubbly and browned on top, about 20-30 minutes.
Serve with cut pieces of organic celery or homemade sourdough or sprouted crackers.
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Artichoke Dip Made Healthy
by guest blogger Sarah Pope
This recipe can either be healthy or really unhealthy depending entirely on the method of preparation. If you use canned artichokes (loaded with BPA) and store mayo (even from the healthfood store), this dish would be turn out rather toxic as cooking any omega 6 vegetable oil is a big no-no as it turns them rancid. Rancid vegetable oils are very hard to digest and will give some folks a headache. Eat too many of these baddies and brown spots and uneven patches of skin pigmentation may even begin to appear. Note that the dish would still be very tasty, just really hard on the digestion.
If you take the time to make your own mayo with olive oil or coconut oil and source artichokes in glass jars, however, this dish is rather healthy as well as incredibly tasty.
Here is the method I used to transform this unhealthy dish into one that you can proudly take to any holiday party. It will please both foodies and fast food junkies alike.
Artichoke Dip
Makes one 9×13 pan
Ingredients
60 oz quartered artichokes, drained (I buy 8/7.5 oz glass jars at the grocery store
1 1/2 cup homemade mayo*
1 cup grated parmesan cheese
2-4 garlic cloves, minced
* Make the mayo with extra virgin olive oil, an omega 9 oil, or a blend of coconut oil and olive oil as this dish will be cooked on a low temperature and cooking mayo made with sunflower oil or another omega 6 vegetable oil will make it rancid and unhealthy although the dish would still deceptively taste great.
Instructions
Mix ingredients together well in a glass baking dish. Bake at 350F until bubbly and browned on top, about 20-30 minutes.
Serve with cut pieces of organic celery or homemade sourdough or sprouted crackers.