Low FODMAP Oven Easy

Low FODMAP Artichoke Dip

Warm, cheesy artichoke dip with a golden bubbly top. A crowd-pleasing appetizer made FODMAP-safe.

Prep Time
10m
Cook Time
25m
Total Time
35m
Servings
8
Low FODMAP Artichoke Dip

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    In a large bowl, combine chopped artichoke hearts, sour cream, and mayonnaise.

  3. 3

    Add 1/2 cup Parmesan, mozzarella, garlic-infused oil, pepper, and salt.

  4. 4

    Mix until well combined.

  5. 5

    Transfer to a small baking dish or oven-safe skillet.

  6. 6

    Spread evenly and top with remaining 1/4 cup Parmesan.

  7. 7

    Bake for 20-25 minutes until bubbly and golden on top.

  8. 8

    Let cool for 5 minutes before serving.

  9. 9

    Garnish with fresh chives.

  10. 10

    Serve warm with gluten-free crackers or vegetables.

FODMAP Notes

Canned artichoke hearts are low FODMAP at 1/2 cup per serving - this recipe portions correctly. Use lactose-free sour cream. Parmesan and aged cheeses are naturally low in lactose. Avoid artichoke hearts marinated in garlic.

Tips

  • 💡 Check artichoke labels for garlic
  • 💡 Can be made ahead and baked before serving
  • 💡 Add spinach for spinach-artichoke version
  • 💡 Broil last 2 minutes for extra browning
#snack #appetizer #dip #vegetarian #gluten-free

Recipe Notes

This warm, bubbly dip is always a hit at parties. The combination of tender artichokes with creamy cheese creates an irresistible appetizer that’s completely FODMAP-safe.

Substitutions

  • Sour cream: Lactose-free cream cheese
  • Mozzarella: Lactose-free cheddar
  • Add-ins: Chopped spinach or roasted red peppers

Storage

  • Refrigerator: Keeps 3-4 days
  • Reheat: 350°F until warmed through

FODMAP Stacking Note

One serving (about 1/4 cup) is low FODMAP. Artichokes are the main FODMAP consideration.

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