There is no better feeling for me when I bring a dish to a party and the entire thing gets eaten. My joy comes from knowing that dish is Paleo, gluten-free, grain-free, and dairy-free. I share this news once everyone has tried it. They are typically shocked. Some people need a little push to try new things and are usually pretty surprised when they deem it delicious. This dip did exactly this! It was creamy and flavorful and ticked all the boxes for a great hearty dip.
I added bacon to this to give it an extra layer of deliciousness! Any kind of bacon will work, pork or beef. I used the bacon fat drippings to sauté my onions and garlic which also kicked up its flavor profile another notch. Feel free to just use avocado or extra virgin olive oil instead if you do not want to use the bacon drippings. To give it its creaminess, I used my Paleo 1 Minute Mayo recipe which helps to bind it all together. You can use store-bought mayo but the homemade mayo is really what helps to make the dish so good. I did add about 1/4 cup of Violife vegan mozzarella shreds but this is optional. I topped my dip with some crushed Hu brand grain-free crackers to give it some crunch.
If you like a more smooth dip feel free to throw it all into your food processor before you bake it to make it more smooth. I prefer my dip to have a medium consistency so I just give my spinach and artichokes a good chop.
This is a super easy dip to make but not short on flavor. No one needs to know that this is a healthier version of the classic dip. They will be none the wiser!
Paleo Spinach Bacon and Artichoke Dip
Ingredients
- 6 pieces bacon cooked extra crispy and diced up reserve fat drippings (omit if you do not eat pork)
- 1 tablespoon bacon fat drippings 1 tbsp of avocado or olive oil
- 1/2 cup finely diced onion
- 5 minced garlic cloves
- 32 ounces fresh spinach chopped
- 14 oz can artichokes diced up
- 1 batch of Paleo 1 Minute Mayo see link above for mayo recipe or 1 cup of jarred mayo
- 1 tbsp nutritional yeast can omit if you do not have
- 1/4 cup Violife shredded vegan cheese or use regular dairy cheese if not strict Paleo optional
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 pinch dried chili flakes
- 3 tbsp crushed Hu brand grain-free crackers or GF crackers if not strict Paleo optional
Instructions
- Preheat oven to 400F or 205C.
- Over medium heat, put in your bacon drippings or oil and sauté your onions for 5-6 mins or until soft. Add in your garlic during the last 30 seconds of onions cooking. Do not burn your garlic.
- Throw in your diced spinach and cook down for 1 minute. Add in your diced artichokes. Sauté for another minute.
- Put spinach and artichoke mixture into a bowl and mix in all your other ingredients excluding crackers crumbs. Mix well. Taste this mixture to see if it needs more salt.
- Put it into your baking dish. Top with cracker crumbs.
- Bake for 10-15 minutes.
- Serve with fresh cut veggies or grain-free crackers if strict Paleo or with any chips/crackers of your choice.