Friday, October 30, 2015

Paleo Spinach Artichoke Dip

Adapted from this site---> VA Hunter Gatherers

2 14oz can artichoke hearts, roughly chopped 
5-6 C tightly packed baby spinach, blanched
1 white onion
2 T. minced garlic 
10-12 thick slices of bacon
1/2 can of full-fat coconut milk

1. Bring 4-6 C water to a boil. Then add in your spinach to blanch it. This should only take about 60 seconds until the spinach becomes bright green.
2. Pour into a colander and allow to drain, along with with your artichoke hearts.
3. Use your food processor to finely mince your onion and garlic. Also chop your raw bacon into small pieces.  The smaller the pieces the more bacon-y surprises you’ll find in your dip.
4. Saute bacon in skillet on medium-low heat, until the bacon begins to brown.
5. While that is happening, use your food processor again to mince the artichoke hearts and spinach.
6. Remove bacon once it is cooked and chop a little more. Pour some of the excess grease out of the skillet to discard. Add in onion and garlic, and sautĂ© until onion is translucent.
7. Add in artichoke and spinach mixture and cook for an additional 2-3 minutes to allow flavors to mix.
8. 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.
9. 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! 

I've been eating the leftovers with an egg scrabble for breakfast! 

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