Spinach Artichoke Dip

This is a health take on the classic spinach artichoke dip. This paleo style spinach artichoke dip is a great recipe for casual entertaining and football parties. It is one of my very favorite paleo appetizers for the super bowl.

Prep: 10 min.
Cooking: 10 min
Total time: 20 min

Ingredients

1 tablespoon Calif olive oil

2 cloves garlic minced

1 10-ounce frozen chopped spinach thawed and squeezed to reduce water

1 14-ounce can artichokes chopped

3 green onions thinly sliced

1 cup organic yogurt

½ cup avocado mayonnaise

½ teaspoon onion powder

½ teaspoon garlic powder

¼ cup coconut milk

1 tablespoon fresh lemon juice

2 pinches cayenne pepper

1 pinch salt and pepper to taste

1 tbsp smoked paprika for garnish

1-2 packs paleo, grain free. tortilla chips to serve

Directions

1. Heat the olive oil in a medium skillet over medium heat.

2. When warm, add in garlic and stir constantly until fragrant, about 30 seconds.

3. Add in spinach and artichoke and stir frequently until well combined and until remaining water from spinach has evaporated.

4. Add in remaining ingredients and stir until very well combined.

5. Taste and adjust seasonings as desired.

6. Sprinkle with smoked paprika, if desired, and serve warm with tortilla chips.

Make it your own

Add 1 8-ounce can water chestnuts chopped, step 4

Substitute ¼ cup almond milk for the coconut milk, step 4

¼ cup tahini, step 4

Make it vegan, substitute, step 4

1 cup non-dairy yogurt for the regular yogurt

Vegan mayo for the avocado mayo