Welcome! I’m Alex, the foodie behind The Defined Dish. I grew up in the small town of Celina, Texas and now live in Dallas where I have started a little family with my wonderful husband, Clayton. I am a stay at home momma of two little girls, Sutton and Winnie, who keep me super busy everyday and bring me more joy than words can say. When I am not chasing or cleaning up after them, I am in the kitchen cooking because seriously, I love food!
Bacon Jalapeno Artichoke Dip
(whole30 + paleo approved)
1 jar primal kitchen mayo
8-9oz. can of whole artichoke hearts, drained, rinsed and loosely chopped
2 tbsp. coconut milk cream from full-fat coconut milk (*just skim off the thick cream from the top of a can)
1 tsp. nutritional yeast
1 tbsp. fresh lemon juice
4 strips Pederson Farms bacon, cooked and diced
1 jalapeno, seeds + stem removed and diced
1 tbsp. ghee
2 cloves garlic, minced
2 cups, packed, baby spinach
salt and pepper, to taste
optional add in 1 cup cooked and shredded chicken
Preheat oven to 375.
In a large bowl, combine the mayo, loosely chopped artichoke hearts, lemon, coconut milk, nutritional yeast, bacon, and shredded chicken (if using). (*if your can of coconut milk isn’t separated, place it in the fridge until separation occurs, then, scoop 2 tbsp. of the cream off of the top).
Heat ghee in a skillet over medium heat. Add the garlic and jalapeno and saute for about 1 minute, being careful not to burn. Add the spinach and saute until just wilted about 3-4 more minutes. Pour spinach and jalapeno mixture into the large bowl with the mayo. Season the bowl, to taste, with plenty of salt and pepper.
Pour mayo mixture into an oven safe serving dish and bake at 375 until warm and bubbly, about 15 minutes.
Serve with assorted veggies for dipping and enjoy!