Bacon Jalapeno Artichoke Dip

A game day original

Spice Up Your Next Game Day Appetizer With This 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's 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!