Creamy Spinach Artichoke Dip (AIP - Paleo - SCD - Vegan Modifiable)

I spent the first year I was dairy free avoiding anything that traditionally had dairy in it. Ice cream, pizza, dips, you name it, I gave it up. I told myself and others that asked lies like: "I don't miss these foods!" "When you detox your body of gluten and dairy you stop craving it!" in an effort to convince myself. What a joke. You know you're eyeing that queso everyone else is dipping into. That's when I jumped on the whole substitution train and got my life back. Dramatic? I don't think so. This spinach artichoke dip is so creamy, delicious, and makes you feel like you're indulging in something very very bad. Will I shove this in my purse and bring it to my next dinner date? Yeah, I will.


This dip is so easy to make and has a prep and cook time of only 15 minutes! Let's get started.


Ingredients:

-2 tablespoons duck fat (or fat of choice)

-1/3 large onion

-1 teaspoon minced garlic (or 2 cloves)

-2 1/2 cups frozen or fresh spinach

-1 1/2 cups artichoke hearts

-1 cup full fat coconut milk

-salt to taste


Directions:

-Step #1: In a large saucepan or wok, melt duck fat.

-Step #2: Add onions and cook until translucent (around 3-5 minutes)

-Step #3: Add garlic and sautee until golden brown (around 1 minute)

-Step #4: Add spinach and sautee until wilted or thawed.

-Step #5: Add artichoke hearts and sautee for around 3 more minutes.

-Step #6: Add coconut milk and salt. Cook on low temp until warm.

-Step #7: Add salt to taste.

-Step #8: Serve with sweet potato chips or plantain chips. Enjoy!


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