Paleo Spinach Bacon and Artichoke Dip
This upgraded version of Spinach and Artichoke Dip is sure to be a crowd pleaser. I have made this dip dairy-free, grain-free, and made with no seed oils.
Servings: 6
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.