1 c Paleo mayonnaise (click here for my list)
1 c (8 oz) non-dairy cheese (click here for my list- I used Kite Hill Ricotta!)
5 cloves fresh garlic, minced
1 t Apple Cider Vinegar
1 t kosher salt
2 cans of artichokes, drained and chopped
Preheat your oven to 350 degrees.
In a medium-sized mixing bowl, combine all ingredients (seriously, it’s that easy!)
Pour the mixture into a greased 8 x 8 in pan.
Cook for 40 minutes, or until the center is firm and the edges are golden brown. Serve with Milton’s Craft Bakers Gluten Free Crackers or your favorite veggies in stick form.
* When cooked in an 8 x 8 in container, this dip will be about 1 inch thick, which I think is perfect for dipping! You may also cook it in a smaller, oven-safe container that you will serve it in, but your dip will be thicker and may take longer to cook.