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Savory, Allergy-Friendly Artichoke and Cumin Dip

This recipe for Savory, Allergy-Friendly Artichoke and Cumin Dip is one to bookmark. This recipe creation is from our favorite allergy-friendly chef, Allergy Dragon. The dip's a definite crowd pleaser and you'll love that it's quick and easy to make with just a few ingredients. Thank you Allergy Dragon for sharing this recipe with our community!


Green and purple artichokes on dark brown wood background. Image by Heather Gill on Unsplash.


“The people who give you their food, give you their heart.”

—Cesar Chavez


Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator who collaborates with Allergy Force.

Here’s an all purpose party dip that has you covered when you need to bring something safe and delicious to a gathering. This dip is great for tailgating, spooky get togethers, or just noshing with family and friends on a lazy Sunday afternoon.


Spreadable deliciousness, try it on your favorite allergy-friendly crackers, chips, or on raw veggies like carrots, peppers, cucumbers and celery. You can make it chunkier/thicker or creamier/thinner to match your dipping mood.


Get the recipe...


Savory, Allergy-Friendly Artichoke and Cumin Dip

(Serves approximately 4)


Ingredients

  • 14 oz of frozen artichoke hearts, thawed, or canned ones. (See tips!)

  • 2 garlic* cloves chopped or 2 teaspoons of granulated garlic (*See tips!)

  • ½ teaspoon ground cumin

  • ½ to 1 teaspoon of salt

  • ½ teaspoon black pepper

  • Approximately 2 to 3 tablespoons of olive oil (or other oil that is safe for you)

  • 1 teaspoon of lemon juice or a vinegar such as apple cider or balsamic vinegar


Let’s get started!

  1. Preheat oven to 375 degrees.

  2. Mix the garlic*, cumin, salt, pepper, and oil in a mixing bowl.

  3. Add the artichokes to the garlic*, cumin, salt, pepper, and oil mixture and toss gently until the artichokes are well-coated.

  4. Place the coated artichokes on a rimmed sheet pan and roast in the pre-heated oven for approximately 15 to 20 minutes until they are somewhat caramelized. (See tips!)

  5. After roasting, allow the artichokes to cool for several minutes, approximately 5 to 10 minutes.

  6. Place the warm artichokes and oil from the rimmed sheet pan into a food processor. Add the lemon juice (or vinegar) then Pulse 5 times. Next, blend on low for around 3 minutes until a thick consistency is formed. Add more oil, 1 tablespoon at a time, if you want a thinner consistency.

  7. Serve warm. Don't miss the tips for garnishing the dip to give it a festive look!


Tips

Bowl of homemade artichoke dip garnished with chopped parsley and paprika, and served with gluten free toast triangles. Image by recipe creator, Allergy Dragon (Chef Martha Morgan.)

1. Prepping the Artichokes:

If using frozen artichokes, thaw them in the refrigerator, and then drain. If using canned artichokes, rinse and drain well.


2. Substituting for Garlic*:

If you can’t use garlic, substitute 2 small shallots, chopped, or 2 teaspoons of granulated dried shallots.


3. Caramelizing the Artichokes:

After oven roasting the artichokes, they will look dark on the edges and even a bit burnt. This adds sweetness and depth of flavor to the dip so don't overlook this important step.


4. Serving the Dip:

I prefer to serve this dip warm with pita bread, toast triangles, chips, or veggies. You can serve cold as well, depending on your preferences.


5. Garnishes (Optional):

Consider garnishing the finished dip to give it a festive look, according to your tastes. I garnished mine with some finely chopped parsley and a sprinkle of paprika. Lemon zest and cracked pepper, or a drizzle of olive oil, are also good options. Have fun with this!



Bon appetit!

Logo for Allergy Dragon that depicts chef Martha Morgan who is Allergy Dragon founder


In case you didn't know, I hold classes 1 to 2 times a month and you can find the schedule of upcoming classes here. The classes are offered in person and via zoom. If you’ve registered, you’ll be able to access a recording after the class to review the lesson.


In my next class I will teach ‘Holiday Meal Basics Made Gluten-Free, Allergy-Friendly & Vegan.’ In this class, you will learn the basics for making gluten-free, allergy-friendly and vegan renditions of the most requested menu items — stuffing, gravy and yeast-free rolls — for holiday celebrations. The class is scheduled for Saturday, November 11, 2023, from 11:30am to 12:30pm EST. I invite you to come learn with me.


 
Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator .

About the Author: Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from almost 30 years of professional cooking experience on social media and at the Allergy Dragon's Lair.


Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.


Connect with Allergy Dragon on Instagram (@allergy_dragon), Facebook (@allergydragon), Twitter (@AllergyDragon), and LinkedIn and follow Allergy Dragon on YouTube.


Images: Courtesy of Allergy Dragon and Heather Gill on Unsplash








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