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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paleo Spinach Artichoke Dip Recipe

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This recipe for Paleo Spinach Artichoke Dip is from Stamm Dental Wellness Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon ghee or coconut oil or vegan margarine, if vegan
2 glove garlic cloves , minced
1 10-ounce box frozen chopped spinach , thawed and squeezed to reduce water
1 14-ounce can artichokes , chopped
1 8-ounce can water chestnuts , chopped
3 pieces green onions sliced
1 cup non-dairy yogurt
1/2 cup paleo mayonnaise (vegan mayonnaise for vegan version)
pinch turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup almond milk
1/4 cup tahini
1 tablespoon fresh lemon juice
couple pinches couple pinches cayenne pepper
1 pinch salt and pepper to taste
1 tbsp Smoked paprika , for garnish
1-2 packs Paleo tortilla chips , to serve
Carrot and Celery Sticks to serve
Directions:
Directions:
1. Preheat oven to 400º F.
2. Heat ghee in a medium skillet over medium heat. When warm, add in garlic and stir constantly until fragrant, about 30 seconds. Add in spinach and artichoke and stir frequently until well combined and until remaining water from spinach has evaporated.
3. Add remaining ingredients and stir to combine.
4. Place in 8X8 glass over safe container
5. Bake for 15 minutes until bubbly.
6. Serve with chips and veggies.
Number Of Servings:
Number Of Servings:
8

 

 

 

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