It is the holiday season and that means that it is also the season of perpetual company.  You are dropping by to see friends and family and friends and family are dropping by to see you.  One of the common denominators in this whole process is food.  A gathering is not complete without an offering of food.  Whether out of social obligation or a desire to serve people food made with care and love, you can bet that tables or counter-tops have something edible on it.

When we have a house full of family, all the games come out of storage and appetizers, snacks, and side-dishes play a prominent role in keeping us happy.  So rather than post a Christmas-like meal or desert, I decided to go with an appetizer that pleases the company.

This brings us to the subject of today’s post:  Artichoke and Jalapeño Cheese Dip.  H-e-l-l-o.

The crispy golden gooey goodness that is Artichoke and Jalapeño Cheese Dip heaven

I just want to dip my finger in it.  And guess what?  This version, while not the most healthy SCD dish I’ve ever made, is still relatively guilt-free (okay there is a little guilt).  Why is that you ask?  Well it’s because instead of cream cheese and sour cream, I use homemade dripped yogurt and french cream.  I also marinate my own plain canned artichokes.

SCD legal yogurt is fermented for 24 hours to remove all of the lactose.  You can make it from any type of milk.  Yogurt still contains whey though, which is that watery stuff you sometimes see pooling in opened containers of yogurt.  In order to make dripped yogurt or yogurt cheese, you have to get rid of the excess liquid by draining it.  In the past, I covered a stainer with four layers of cheesecloth and put it over a bowl to catch the liquid as the yogurt drained for 24 hours.  Now I use a nifty yogurt cheese strainer.  The end product is yogurt that has the consistency of cream cheese or good quality greek yogurts. In fact, I use the terms “dripped yogurt” and “greek yogurt” interchangeably because the end product reminds me more of very thick and creamy commercial greek yogurts (which technically you only have to drain for 2 to 6 hours).

SCD french cream is yogurt made from heavy cream (or heavy whipping cream) fermented for 24 hours.  While higher in fat content than sour cream, homemade french cream provides a good source of healthy saturated fat and is lactose-free.

And then there are the artichokes.  Canned marinated artichokes have a lot of unnecessary ingredients in them.  But marinated artichokes provide such good flavor to dips and casseroles.  So I buy a 14 ounce can of plain artichoke hearts and marinate them myself.

Marinated Artichokes

I’m providing the recipe at the bottom of this post along with the dip recipe because I believe it makes a big difference in the finished product.  Leave it out if you dare.

So the first thing you are going to do is preheat your oven to 400 degrees Fahrenheit and marinate your artichokes (it is pain free and easy).

Then prepare the greens.

Jalapeños and Chives

This recipe calls for two jalapeños.  Even though I said I wasn’t going to do a Christmas themed post, this jalapeño is rocking the Christmas colors.

A little bit of Christmas inspiration going on here

Anyway, dice the jalapeños into very small pieces.  But be careful.  Only touch the waxy surface or to be even safer, wear plastic gloves.  The juices, seeds, or pith will cause your bare hands, and anything they touch, to burn all day.

Next chop two tablespoons of chives.

Chopped Chives

After you have marinated your artichokes and diced your greens, add them to a large bowl along with 1 cup dripped yogurt, 1 cup french cream, and 2 cups shredded cheddar cheese.  Mix with a spatula until well combined.  Place the mixture into a 1-quart baking dish.

Artichoke and Jalapeño Cheese Dip before adding parmesan cheese and cooking it in the oven

Now you get to add the parmesan cheese.

Parmesan cheese for the Artichoke and Jalapeño Cheese Dip

Grate a 1/2 cup of parmesan cheese and sprinkle it evenly over the top of the dip.

Grated parmesan cheese topping

Put the dish in the oven for 20 to 25 minutes or until the dip is bubbling.  If you want a nice crusty top with some golden-brown spots, turn the broiler on for a few minutes.  Take the dish out of the oven and let it sit for 10 to 15 minutes so it can cool and solidify a little before serving.

Serve some carrots and celery as dipping sides for all the veggie lovers that come to visit.

Carrots and celery served as dipping sides

Or some SCD legal crackers, for those traditionalists.

SCD legal crackers

I use the Parmesan Cracker recipe in Erica Kerwien’s book “Cooking for the Specific Carbohydrate Diet”.  My friends actually call them “friend crackers” because I can tell them to sit, stand, or roll over and they will obey me to get one.  I also provide some good quality bread for all those people who can eat it.

This appetizer is a big hit with my family and friends.  I was preparing it for a potluck and my dad got mad because he wasn’t going to get any.  The nice thing was that I made it the day before and just heated it up in the oven when I got to my friend’s house.  Most people have told me they prefer to eat this dip chilled, which is how most artichoke dips are sold and eaten. Others prefer it slightly cooled just out of the oven. Either way is good, although I think I do prefer it cold better. Easy peasy.  With that being said, happy dipping!

Get in my tummy! SCD legal cracker + Artichoke and Jalapeño Cheese Dip = happy company

P.S.  If you want to read a more detailed description of homemade yogurt, I really like this post from PaleoLeap.  It is comprehensive but easy to understand (http://paleoleap.com/homemade-yogurt/).

SCD Artichoke and Jalapeño Cheese Dip

Prep: 45 minutes
Servings: 8 to 10

Ingredients

Artichoke Marinade 
1 lemon, juiced
2 tablespoons good quality extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon Mediterranean seasoning
2 garlic cloves crushed or minced
1 (14 ounce) can plain artichoke hearts (drained)
SCD Artichoke and Jalapeño Cheese Dip
1 cup dripped yogurt
1 cup french cream
2 cups shredded cheddar cheese
marinated artichokes (plus marinated juices)
2 jalapeños, diced
2 tablespoons chopped chives or green onions
1/2 cup grated parmesan cheese

Instructions

Combine the lemon juice, olive oil, salt, pepper, Mediterranean seasoning, and garlic in a sealable container (tupperware, mason jar, etc.) and shake to emulsify the mixture. Remove the lid and add artichoke hearts. Reseal the lid and shake the container until the artichoke hearts are completely coated. Use immediately or let the artichokes marinate overnight to increase the flavors.

Preheat oven to 400 degrees F. Combine dripped yogurt, french cream, cheddar cheese, marinated artichokes, jalapeños, and chives or green onions in a bowl and mix. Spoon mixture into a 1-quart baking dish. Cover the top with grated parmesan cheese and bake for 25-30 minutes, or until the dip is bubbling and hot. If you want a nice crusty top with some golden brown spots, turn the broiler on for a few minutes. Let cool for 15 minutes and serve warm or cool completely and store in the refrigerator for a cold dip.

Notes

Artichoke Marinade: I like to use marinated artichokes in cheese dips or casseroles. This marinade packs a lot of flavor on its own, but when mixed with other ingredients it perks up the dish without overpowering the other flavors.

SCD Artichoke and Jalapeño Cheese Dip: For those of you not following a SCD diet who don’t make your own yogurt and french cream, some easy changes are possible. You can use greek yogurt in place of dripped yogurt and sour cream or créme fraîche can be substituted for the french cream. Make sure you use a good quality greek yogurt though, one that is really thick and creamy. I suggest Fage 0% Plain Greek Yogurt. It has a really similar texture to yogurt that has been drained/dripped for 24 hours. In terms of how to serve it, most people prefer it cold better, like the dips you buy. Others prefer it slightly cooled just out of the oven. It’s all up to you!

Regular Artichoke and Jalapeño Cheese Dip

Prep: 45 minutes
Servings: 8 to 10

Ingredients

Artichoke Marinade 
1 lemon, juiced
2 tablespoons good quality extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon Mediterranean spice mix
2 garlic cloves crushed or minced
1 (14 ounce) can plain artichoke hearts (drained)
Artichoke and Jalapeño Cheese Dip
1 cup plain greek yogurt
1 cup sour cream (for a more tangy taste) or 1 cup créme fraîche (for richer more subtle flavor)
2 cups shredded cheddar cheese
marinated artichokes (plus marinated juices)
2 jalapeños, diced
2 tablespoons chopped chives or green onions
1/2 cup grated parmesan cheese

Instructions

First, marinate the artichokes. Combine the lemon juice, olive oil, salt, pepper, Mediterranean seasoning, and garlic in a resealable container (tupperware, mason jar, etc.) and shake to emulsify the mixture. Cut the artichoke quarters in half, making them bite-sized. Remove the lid and add the artichokes. Reseal and shake the container until the artichoke hearts are completely coated. Use immediately or let marinate overnight for stronger flavors.

Preheat oven to 400 degrees Fahrenheit. Combine the greek yogurt, sour cream or créme fraîche, cheddar cheese, marinated artichokes, jalapeños, and chives or green onions in a bowl and mix well. Spoon mixture into a 1-quart baking dish. Cover the top with the grated parmesan cheese and bake for 20-25 minutes or until the dip is bubbling. If you want a nice crusty top, turn the broiler on for a few minutes. Let cool for 15 minutes and serve warm or cool completely and store in the refrigerator for a cold dip.

Notes

Artichoke Marinade: I like to marinate plain canned artichokes myself in cheese dips or casseroles. The flavor is always better and less bitter. This marinade packs a lot of flavor on its own, but when mixed with other ingredients it perks up the dish without overpowering the other flavors.

Artichoke and Jalapeño Cheese Dip: Make sure you use a good quality greek yogurt, one that is really thick and creamy. I suggest Fage 0% Plain Greek Yogurt. You can choose to use sour cream, which will impart a more tangy flavor to the dip or créme fraîche, which is thicker and richer and a little more subtle.

In terms of how to serve it, most people prefer it cold better, like the dips you buy. Others prefer it slightly cooled just out of the oven. It’s all up to you!