Spinach and Artichoke Dip Recipe

The dip is one of those recipes that really have no reason not to be Paleo-friendly, but somehow it’s almost impossible to find in stores (a little bit like good salad dressing).

So instead of going little nuts trying to find a dip that follows Paleo guidelines, why not make your own? It’s an opportunity to really play around with the seasonings and find out what you like best.

Here, coconut milk stands in for the traditional cream base, and bacon, spinach, and artichoke give it flavor and weight: it’s solid enough to be a filling snack if you’re craving something to nibble.

It is a little bit more involved than standby favorites like guacamole, but it’s not actually that complicated. Just remember to leave everything plenty of time to cool down before you serve it.

Once the dip is chilled (and assuming you can resist the temptation to eat it all straight off the spoon), serve it with chopped carrots, pepper strips, or any other vegetables you could think of – or go the fancy route and try out a Paleo recipe for crackers or dipping chips.

It’s an ideal replacement for guac if you have any guests who aren’t really into avocado or if you just want to try out something new and a little bit sophisticated for a change.

Spinach and Artichoke Dip Recipe

SERVES: 6 PREP: 15 min COOK: 15 min

Ingredients

• 14 oz. artichoke hearts
• 3 cups baby spinach, blanched
• ½ white onion, minced
• 6 cloves garlic, minced
• 5 thick slices of bacon, cut into small pieces
• ½ cup full-fat coconut milk
• Sea salt and freshly ground pepper

Preparation

1. Sauté the bacon bits in a skillet placed over medium- heat until the bacon begins to brown.
2. Add in the onion and garlic and sauté for 2 to 3 minutes.
3. Add in the artichokes and spinach and cook for an additional 3 minutes.
4. Remove from the heat and let it cool.
5. Pour in the coconut milk and combine well.
6. Refrigerate for at least 30 min, and serve with fresh vegetables.

📖 Recipe

Spinach and Artichoke Dip Recipe

This quick and creamy dip will add plenty of flavor (not to mention vegetables and healthy fat) to your vegetable platter.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Calories 145 kcal

Ingredients

  

1x2x3x

• 14 oz. artichoke hearts
• 3 cups baby spinach blanched
• ½ white onion minced
• 6 cloves garlic minced
• 5 thick slices of bacon cut into small pieces
• ½ cup full-fat coconut milk
• Sea salt and freshly ground pepper

Instructions

 

• Sauté the bacon bits in a skillet placed over medium- heat until the bacon begins to brown.
  5 thick slices of bacon
• Add in the onion and garlic and sauté for 2 to 3 minutes.
  ½ white onion, 6 cloves garlic
• Add in the artichokes and spinach and cook for an additional 3 minutes.
  14 oz. artichoke hearts, 3 cups baby spinach, Sea salt and freshly ground pepper
• Remove from the heat and let it cool.
• Pour in the coconut milk and combine well.
  ½ cup full-fat coconut milk
• Refrigerate for at least 30 min, and serve with fresh vegetables.

Nutrition

Calories: 145kcalCarbohydrates: 5gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 12mgSodium: 380mgPotassium: 175mgFiber: 2gSugar: 1gVitamin A: 1414IUVitamin C: 5mgCalcium: 21mgIron: 1mg

Keyword artichoke, dip, spinach

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