INGREDIENTS

For the “cream” mixture:

• ½ cup mayo (you can make your own or read label to be careful of ingredients)
• 1 can full fat coconut milk, chilled until water and cream separates, use the cream only*
• ¼ cup nutritional yeast
• ¾ fine grain sea salt
• 1 tbsp lemon juice
• ½ tsp onion powder
• Generous pinch cayenne
• Black pepper

For the spinach artichoke mixture:

• 1 tbsp ghee or clarified butter
• 1 med yellow onion, chopped
• 4 cloves garlic, chopped
• 10 oz fresh spinach, roughly chopped
• 14 oz can artichoke hearts, drained well and roughly chopped
• Salt and pepper to taste
• 3 slices bacon (look for sugar free) cooked, drained, and crumbled

INSTRUCTIONS

1. Pre-heat your oven to 400 degrees. Heat a large skillet over med 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, ¾ 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 25 minutes in the pre-heated oven or until the center is bubbly and the top begins to brown. Remove from oven and immediately top with crumbled bacon.
7. Allow to sit 15-20 minutes, then serve warm with plantain chips, sweet potato chips or “toast” or veggies.
8. Store dip in a tightly covered container in the refrigerator for up to 5 days and re-heat as desired.

Adapted from: http://www.paleorunningmomma.com