Whenever Heather and I go out to eat, whether for work, or the rare occasion that she and I actually take the time to go eat out rather than cook at home, we’re typically pretty hard pressed to find healthy appetizer options. One of our favorites for the occasional treat (which we then regret) is every restaurant’s creamy spinach and artichoke dip. This past weekend in preparation for having neighbors over, I decided to finally give this a shot, and I’m happy to report that it’s not as difficult as you might think to recreate without the dairy.
I do also want to take a quick second to celebrate that Heather and I were selected as the featured chefs for U.S. Wellness Meats for the month of July. This was a great experience, and I think you will enjoy the recipes we put together for their blog. Most of them are new, and we’ll cycle in step-by-step with photos here on the blog over time. Please check out their great, grass-fed and pastured products and our write up!
1 14oz can artichoke hearts
3 C tightly packed baby spinach, blanched
1/2 white onion
6 cloves garlic
5 thick slices of bacon
1/2 can of full-fat coconut milk
In a high-walled skillet, bring 4-6 C water to a boil to blanch your spinach. This should only take about 90 seconds until the spinach becomes bright green.
Pour into a colander and allow to drain with your artichoke hearts.
Use your favorite food processor to finely mince your onion and garlic, as well as chop your bacon into small pieces. The bigger the pieces the more bacon-y surprises you’ll find in your dip.
Saute bacon in skillet on medium-low heat for 7 minutes, until the bacon begins to brown.
While that is happening, use your food processor again to mince the artichoke hearts and spinach.
Add in onion and garlic, and sauté for an additional 2 minutes until onion is translucent.
Add in artichoke and spinach mixture and cook for an additional 2-3 minutes to allow flavors to mix.
Remove from heat and allow mixture of bacon, spinach, artichoke, onion, and garlic to cool. Place in the refrigerator for an hour or two to speed the process.
Add in 1/2 of the can of coconut milk, and set to chill for at least 30 minutes. This is still good at room temperature, but will become a little runny. If you can serve it up in a chilled bowl, you’ll be all set.
We’ll be bringing this with us to a fun 4th of July party with some of our favorite paleo people, and hope you’ll have a chance to bring it to your favorite party. Come let us know what you think of it on Facebook or leave a comment below!