The Ultimate Low-FODMAP Spinach Artichoke Dip for Game Day 🏈

Low-FODMAP and lactose-free, you can dig in without the tummy ache (🙌🏼) — but don’t worry, it tastes just as indulgent as the classic version. This recipe is adapted from our friends at FODMAP Everyday, but instead of baking it in a sourdough bread loaf, we popped it in a dish and paired it with our Unbothered Sourdough Crackers for the perfect crunch.

What You’ll Need

• An 8x8 baking dish (or something close)

• 1 (14 oz / 396 g) can artichoke hearts, drained, patted dry, and chopped

• 2 Tbsp garlic-infused oil

• 1 Tbsp red wine vinegar

• ⅛ tsp dried basil

• ⅛ tsp dried oregano

• A pinch of red pepper flakes

• Kosher salt & freshly ground black pepper

• 10 oz (280 g) frozen chopped spinach, thawed

• 8 oz (225 g) lactose-free cream cheese

• ½ cup (120 g) lactose-free sour cream

• ⅓ cup (75 g) mayonnaise

• ⅓ cup (33 g) grated Parmesan cheese

• ¼ cup (16 g) finely chopped scallions (green parts only)

• 4 oz (115 g) shredded part-skim mozzarella, divided

Directions

1. Preheat your oven to 375°F.

2. In a small bowl, stir together chopped artichoke hearts, oil, vinegar, basil, oregano, red pepper flakes, and a few pinches of salt and pepper.

3. Prep the spinach: Place thawed spinach in a paper towel over a colander and squeeze out all excess water.

4. In a large microwave-safe mixing bowl, combine the spinach, artichoke mix, cream cheese, sour cream, mayonnaise, Parmesan, scallions, and half the mozzarella. Mix thoroughly until everything’s well combined.

5. Heat it up: Microwave on high for 1 minute, stir, then microwave another minute until hot throughout.

6. Bake: Spread the warm mixture evenly into your baking dish and top with the remaining mozzarella. Bake for about 10 minutes, or until the cheese is melted and bubbly.

Serve & Enjoy

Serve immediately with Unbothered Sourdough Crackers — the perfect pair for this creamy, tangy, gut-friendly dip.