Ingredients
For the "cream" mixture:
- 1/2 cup homemade mayo - or you can purchase Paleo 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 fine grain sea salt
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- Generous pinch cayenne
- Black pepper
Instructions
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Pre-heat your oven to 400 degrees. Heat a large skillet over med heat and add the ghee.
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Add the chopped onions, sprinkle with salt and cook until soft. Then, add the garlic and continue to cook until just softened.
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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.
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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.
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Add spinach mixture to the bowl, discarding any excess liquid left in the skillet. Mix well and transfer to an 8x8" baking dish.
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Bake 15-20 minutes in the pre-heated oven or until heated through. Remove from oven and immediately top with crumbled bacon.
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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!**
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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.
Recipe Notes
*The cream will be hard, so blend or whisk well before using. You can also use the equivalent of about 2/3 cup of canned coconut cream which you'll also need to blend.
**If the dip separates, simply mix gently with a spoon to re-combine.