Low FODMAP Creamy Spinach & Artichoke Dip

Steps

1. 1Measure out the spinach and thaw it. We popped ours in a bowl with a couple of tablespoons of water, covered it with a plate and microwaved it for 4 minutes until it was fully defrosted. Transfer it to a colander and allow the spinach to drain while you make the rest of the dip.
2. 2Drain the artichokes and finely chop. Grate the cheeses.
3. 3Chop the cream cheese into cubes and place into a large microwave-proof bowl. Heat in 30 second bursts until softened. Then mix through the sour cream, mayonnaise and garlic infused until smooth.
4. 4Next squeeze the liquid out of the spinach - we gently squeezed ours with clean hands. Alternatively, you could place in a clean tea towel and squeeze or pat dry with paper towels. We find hand squeezing is the quickest and most effective method. Once the spinach is squeezed, measure out the amount you need and finely chop it using a pair of clean scissors (you don’t want chunky bits of spinach in the dip).
5. 5Scatter the spinach and artichokes over the cream cheese mixture along with the grated cheese and parmesan. Season with a few grinds of salt and pepper. Then gently mix until just combined.
6. 6Warm the dip in the microwave (try about 30 seconds or so). Taste and add an extra drizzle of garlic infused oil if needed.
7. 7Serve warm or at room temperature with your favourite low FODMAP crackers, corn chips, veggie sticks (e.g. carrot & cucumber) or toasted bread. Enjoy!
8. 8Storage tips: This low FODMAP creamy spinach and artichoke dip keeps for four days in the fridge (just heat the dip when you are ready to eat) or you can freeze it for up to 3 months. Make sure you heat it well and give it a good mix when you thaw it.