Try this "healthified" gluten-free version of spinach artichoke dip made with freshly grated Parmesan, goat's milk creamy cheese and mayo.
Heat oven to 375 degrees F.
Place the roughly chopped spinach in a small skillet and heat for a few minutes until wilted. Set aside to cool.
Rinse and chop the artichoke hearts, discarding any tough outer leaves.
Rinse and chop the green onions.
Mix together the grated Parmesan cheese, mayonnaise, goat's milk creamy cheese and dash of hot sauce. Fold in the green onions, spinach and artichokes. Transfer to a small baking dish.
Bake for about 20-25 minutes (bubbling at the edges). Let cool a bit before digging in! Serve with GF chips, bread or crackers.
We make the homemade mayo with 1 egg + 1 egg yolk, 1/2 tsp salt, 1 tsp organic cane sugar, 2 tsp lemon juice, 1/4 tsp dry mustard powder, and 1 cup of avocado oil. Combine ingredients in a large mouth jar and let sit for 15-20 minutes so the oil separates. Blend with an immersion blender directly in the jar. And voila - easy healthified homemade mayo.