Spinach-Artichoke Dip with Mushrooms, Onions, and Roasted Red Peppers
Makes about 6 cups
This makes an addictive hot dip with pork rinds or veggies, a wonderful topping for baked salmon, or a great filling for stuffed chicken breasts. It can even be tossed with “cauli rice” to make a pilaf. Feel free to swap out these veggies for whatever you have, or omit things you don’t like. (I use Spectrum Naturals Canola Mayonnaise, but you can make your own very easily.)
My daughter was diagnosed with ulcerative colitis at the age of 6. We have been doing SCD for over a year now and she is currently symptom-free and med-free. The biggest piece of advice I can give a new SCDer is to stick with it. The diet gets much easier the longer you do it, and the results are very motivating.
1 onion, diced
2 tablespoons butter
2 tablespoons olive oil
12 mushrooms, diced
2 garlic cloves, minced
1 bunch fresh greens (spinach, chard, kale), washed, stemmed, and finely chopped
1 (12-ounce) bag frozen artichoke hearts, thawed and finely chopped
1 roasted red bell pepper, diced
1 cup mayonnaise
1 cup Parmesan cheese, grated
1½ cup shredded provolone cheese
- Sauté the onion in the butter and olive oil until just sweating. Add the mushrooms and cook until they're soft and have given off most of their juices. Add the garlic, stir just until you smell the garlic, then add the greens and cook until wilted.
- Stir in the chopped artichokes and roasted red pepper, warming them briefly with the rest of the mixture. Set aside to cool.
- Preheat the oven to 375°F.
- Mix in the mayo and most of the cheese (set aside a few tablespoons of the Parmesan and about ¼ cup provolone to sprinkle on top). Season to taste with salt. Pour into an 8-by-8-inch glass baking dish and sprinkle with the reserved cheeses. Bake for 20 to 25 minutes, or until golden brown and bubbling.
— Cindi, SCD mom from Washington