Healthy Spinach Artichoke Dip
Spinach Artichoke dip is one I enjoy very much, but my stomach disagrees. So much dairy involved, I just couldn’t handle it anymore. I would later end up regretting every bite with every sign of stomach pain. I’ve created a dip that tastes just as great as the original, but now my stomach can get on board as well.
It’s every bit as creamy and with the addition of bacon, my mouth is beyond excited. This dip gets whipped up for every sports gathering and is always one of the first things to go. Would you believe it’s good for you? Doesn’t get much better than that.
Healthy Spinach Artichoke Dip
Ingredients
- 3 strips of bacon, chopped, optional
- ½ onion (any kind will work, but I like red for color)
- 3-4 cloves garlic, minced
- 14 oz can artichoke hearts, roughly chopped
- 3 cups spinach, torn
- ½ cup mayonnaise
- ½ cup dairy-free Greek yogurt or sheep milk yogurt
- 1 tablespoon arrowroot powder
- Pink Himalayan salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes
Instructions
- Preheat oven to 350⁰F.
- Heat a medium pan over medium-high heat. Add the bacon pieces and onions and cook 8-10 minutes or until onions are soft and bacon is cooked. Remove from pan using a slotted spoon and set aside.
- Reduce heat to medium and add the garlic and artichoke and cook 2 minutes. Add in spinach and stir until wilted.
- Add in mayonnaise and yogurt and stir to incorporate. Bring to a boil, then reduce to a simmer. Dissolve arrowroot powder in 1 tablespoon of water, then pour into pan and stir. Simmer for 2-3 minutes until dip slightly thickens.
- Season to taste with salt, pepper, and add red pepper flakes.
- Pour into an 8”x8” baking dish and bake uncovered for 15 minutes then broil for 2-3 minutes. Allow to cool for 5-10 minutes before serving.
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