Spinach Artichoke Dip

Creamy and dairy free. After one bite, you’ll be putting this dip on everything!

A friend of mine found this recipe from Paleo Running Mama, and lets just say she deserves a special prize for this recipe.  It’s that good!

This dip is great with fresh vegetables, piled on top of a baked potato ,or mix with zoodles or spaghetti squash, for a creamy pasta dish.

Leftover spinach artichoke dip, spaghetti squash, and Italian chicken sausage.

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Spinach Artichoke Dip

Course

Main Dish, SIDES, SAUCES, & SEASONINGS

Servings

Ingredients

For the "cream" mixture

• 1/2 cup mayo
• 1 can full fat coconut milk chilled until water and cream separates use the cream only*
• 1/4 cup nutritional yeast
• 3/4 tsp sea salt
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• pinch cayenne Optional
• black pepper

For the spinach artichoke mixture

• 1 tbsp ghee
• 1 medium yellow onion chopped
• 4 cloves garlic chopped
• 10 oz container fresh baby spinach roughly chopped
• 14 oz can organic artichoke hearts drained well and roughly chopped
• 3 slices sugar free bacon cooked drained, and crumbled
• salt and pepper to taste

Course Main Dish, SIDES, SAUCES, & SEASONINGS Servings Ingredients For the "cream" mixture 1/2 cup mayo 1 can full fat coconut milk chilled until water and cream separates use the cream only* 1/4 cup nutritional yeast 3/4 tsp sea salt 1 tbsp lemon juice 1/2 tsp onion powder pinch cayenne Optional black pepper For the spinach artichoke mixture 1 tbsp ghee 1 medium yellow onion chopped 4 cloves garlic chopped 10 oz container fresh baby spinach roughly chopped 14 oz can organic artichoke hearts drained well and roughly chopped 3 slices sugar free bacon cooked drained, and crumbled salt and pepper to taste

Instructions

1. Pre-heat your oven to 400 degrees. Heat a large skillet over medium heat and add the ghee.
2. Add the chopped onions, sprinkle with salt and cook until soft. Then, add the garlic and continue to cook until just softened.
3. Once garlic is just softened, add the spinach and sautée until wilted, then add artichokes. Cook for a minute longer, sprinkle again with salt, then remove from heat.
4. For the "cream" mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt. You can whisk together well or use a hand blender to combine until creamy.
5. Add spinach mixture to the bowl, discarding any excess liquid left in the skillet. Mix well and transfer to an 8x8" baking dish.
6. Bake 15-20 minutes in the pre-heated oven or until heated through. Remove from oven and immediately top with crumbled bacon.
7. Allow to sit 10-15 minutes, then serve warm with plantain chips, sweet potato chips or "toast" or veggies. This dip is also great as a topping for burgers, chicken, really anything!**
8. Store dip in a tightly covered container in the refrigerator for up to 5 days and re-heat as desired** You can also serve leftovers as a cold dip as it will keep a thick, creamy texture.

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