After making the spinach and artichoke dip once, I re-made it purely to eat an entire bag of chips by myself. This is why I'm single isn't it? :) hehehe... so good!
Paleo Spinach and Artichoke Dip
- 1 10-oz Frozen Package Chopped Spinach, thawed and squeezed
- 1 14-oz Can Artichoke Hearts, drained and chopped
- 1 tsp Lemon Juice
- 1/2 tsp Salt
OPTIONAL- This eliminates the Paleo and Whole30- 1/2 Cup Raw Cheese (divided- 1/2 in it and 1/2 on top- Parmesan?!)
Mayo-
- 2/3 Cup Avocado Oil (or Olive Oil)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Egg
- 1 tsp Dijon Mustard
- 1 tsp Lemon Juice
- 1/4 tsp Garlic Powder
Preheat the oven to 375 degrees.
1. Make the mayo. Using a lot of strength or an immersion blender, whisk or blend the mayo ingredients until mayo is formed. I just throw everything in a mason jar and blend away- other people like to slowly add the oil, up to you :)
2. In a mixing bowl, add 3/4 cup mayo (should be almost all of it) and the rest of the ingredients. Mix. Pour into a greased pie pan or 8" by 8" greased baking dish. Bake 20-25 minutes.
Before baking (left) after baking (right)
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