Cristina Curp

Cristina Curp


Hello! I’m Cristina Maria Curp, Cuban-American, mother, wife, eater, and dreamer. The chef and creator of the Castaway Kitchen, a blog where I share my recipes, health journey, and adventures in Hawaii (or wherever I am living).  I have been able to heal my body and greatly improve my quality of life through diet. Paleo has helped me achieve a level of remission with my autoimmune diseases that I never thought possible. This is where my passion for paleo comes from.


1 jar Primal Kitchen Mayo

6 slices Pederson Farms Fully Cooked Bacon

(3 packages, buckin’ bacon original, or canukin’ or one of each)

½ cup pickled red onion

½ cup ripe green olives

¼ cup minced cilantro

3 tbsp. nutritional yeast

1 tsp black pepper

2 tsp garlic powder

1 tsp lemon zest

Empty your mayo into a medium sized bowl.

Chop the bacon into small pieces and add it in. Mince up the red onion, green olives, and cilantro and add to the bowl. Add the nutritional yeast, black pepper, and garlic powder and lemon zest. Mix to combine.

Serve with celery sticks, raw or roasted assorted veggies and other dip friendly foods.

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