Cook time: 30 min. Prep time: 15min. Servings: 16

Ingredients

Cream mixture

1/2 cup paleo mayo

1 can full fat coconut milk (chilled until water and cream separates, use the cream only)

1/4 cup nutritional yeast

3/4 tsp salt

1 tbsp lemon juice

1/2 tsp onion powder

Big pinch of cayenne powder

Pinch of Black pepper

Spinach artichoke mixture

1 tbsp ghee

1 medium onion chopped

4 garlic cloves minced

10oz container fresh baby spinach roughly chopped

14 oz can organic artichoke hearts drained well and roughly chopped

Salt and pepper to taste

3 slices sugar free bacon cooked, drained, and crumbled

Instructions

1. Pre-heat your oven to 400 degrees. Heat a large skillet over med heat and add the ghee.
2. Add the chopped onions, sprinkle with salt and cook until soft. Then, add the garlic and continue to cook until just softened.
3. Once garlic is just softened, add the spinach and sautée until wilted, then add artichokes. Cook for a minute longer, sprinkle again with salt, then remove from heat.
4. For the “cream” mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt. You can whisk together well or use a hand blender to combine until creamy.
5. Add spinach mixture to the bowl, discarding any excess liquid left in the skillet. Mix well and transfer to an 8×8″ baking dish.
6. Bake 15-20 minutes in the pre-heated oven or until heated through. Remove from oven and immediately top with crumbled bacon.
7. Allow to sit 10-15 minutes, then serve warm with plantain chips, sweet potato chips or “toast” or veggies.