Homemade Artichoke Dip Made with Healthy Mayo| Updated: Feb 04, 2019
Many crossfitters follow a primal or even a paleo (no grains, starches, or dairy) approach to eating. It has achieved quite a degree of popularity in recent years as evidenced by the strong primal contingent represented at the recent Wise Traditions 2010 Conference last month in Philadelphia.
I myself do eat traditionally prepared grains, but frequently eat meals with no grains whatsoever. In fact, most of my meals are entirely grain free come to think about it! As a result, I was very comfortable at this party and found the food to be – in a word – terrific! Paula supplied the meats and beverages and everyone else who attended brought a covered dish to share.
Below is the recipe for the artichoke dip I took to the party. It proved to be popular and I came home with little left over (much to my husband’s disappointment!).
Homemade Artichoke Dip
This artichoke dip 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 avocado oil and source artichokes in glass jars, however, this dish is healthy as well as incredibly tasty. You can also now buy healthy avocado oil mayo, which I recommend over any other oil for making this particular condiment (my preferred brand). Avocado oil is not only mild tasting, but is heat stable, and as such, can be used for cooked dishes like this artichoke dip without turning rancid.
If you aren’t able to make or buy decent mayo or need the dish to be egg free, you can substitute creme fraiche or another type of cultured cream instead.
Here is the method I used to transform this unhealthy dish into one that you can proudly take to any party. It will please both foodies and fast food junkies alike.
If artichokes aren’t your thing, check out this recipe for cheesy onion dip instead!
Homemade Artichoke Dip Recipe
This warm, flavorful artichoke dip recipe is made with healthy mayo that you can buy or make yourself which can be baked in the oven without turning rancid boosting your energy but not your backside.
Mix ingredients together well in a 9x13 glass baking dish.
Bake at 350 °F/ 177 °C until bubbly and browned on top, about 20-30 minutes.
You may substitute 1-2 teaspoons garlic powder for the cloves in a pinch.
If you choose to make the mayo yourself instead of buy it, make sure it is made with mild tasting avocado oil. Avocado oil is primarily an omega-9 fat like olive oil. Omega-9 (monounsaturated) fats can be heated without becoming rancid. This dish will be cooked and heating mayo made with sunflower oil or another omega-6 vegetable oil will create free radicals which are health damaging although the dish would still deceptively taste great.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.