Spinach and Artichoke Dip- totally allergen friendly!
-14 oz artichoke hearts
-3 cups baby spinach, chopped, then steamed for a few minutes while still vibrant green
-1/2 white onion, minced
-6 cloves garlic, minced
-5 thick slices of bacon, cut into small pieces
-1/2 cup full-fat coconut milk (look for BPA free can)
-Himalayan sea salt
-Sauté bacon bits in skillet over a medium-heat, until bacon begins to brown
-Add in onion and garlic and sauté for 2-3 minutes
-Add in artichokes and spinach, and cook for additional 3 minutes
-Remove from heat and let cool
-Pour in coconut milk and sea salt and combine well
-Refrigerate for at least 30 minutes, and serve with fresh vegetables!
Adapted from Paleoleap.com