Spinach Artichoke Dip
Ingredients
For the “cream” mixture
For the spinach artichoke mixture
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 8×8″ 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.