Bacon-Jalapeno-Artichoke Dip

Bacon Jalapeno Artichoke Dip

Bacon Jalapeno Artichoke Dip

Ingredients

1 jar primal kitchen mayo
8-9oz. can of whole artichoke hearts, drained, rinsed and loosely chopped
2 tbsp. coconut milk cream
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

Directions

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!


Leave a comment

Please note, comments must be approved before they are published