Spinach and Artichoke Dip

  • 14 oz. artichoke hearts
  • 3 cups baby spinach, blanched
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 5 thick slices of bacon, cut into small pieces
  • ½ cup full-fat coconut milk
  • Sea salt and freshly ground pepper


  1. Sauté the bacon bits in a skillet placed over a medium- heat until the bacon begins to brown.
  2. Add in the onion and garlic and sauté for 2 to 3 minutes.
  3. Add in the artichokes and spinach and cook for an additional 3 minutes.
  4. Remove from the heat and let it cool.
  5. Pour in the coconut milk and combine well.
  6. Refrigerate for at least 30 min, and serve with fresh vegetables.


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