Wednesday, December 11, 2013

Paleo Spinach Artichoke Dip

1 10 oz package of frozen spinach defrosted and drained well
1 head of cauliflower, chopped and steamed until very soft
3-4 Tbsp unsweetened coconut milk- more as needed to blend it
1 small jar of artichokes rinsed
3-4 cloves minced garlic (less is fine if you are sensitive to garlic)
1/2 tsp garlic powder
1 tsp minced onion
1/2 tsp onion powder (more or less as you prefer)
1/4 tsp pepper
1 1/2- 2 cups vegan mozzarella cheese

Preheat oven to 475
Mash cauliflower in a food processor, add coconut milk as needed while the cauliflower mashes (do not add to much milk, just enough to keep it blending)
When all of the cauliflower is mashed, add the remaining ingredients and mix just enough to blend all the ingredients well.
(Optional- Mash a few of the florets with a fork, this helps with the texture)
Spray a 8x8 glass dish well
Pour into the prepared dish and spread out evenly
Bake for about 25 minutes
Optional- 5-6 slices bacon or turkey bacon cooked crisp and crumbled on top or added to the mixture

Serve with veggie sticks, Sliced bell peppers, GF tortilla chips or Veggie Chips if not following Paleo

Also, this recipe is great served over baked chicken breast (smothered chicken), White fish or on a hamburger or turkey burger

If serving over chicken, cook the dip for 25-30 minutes and bake your chicken at the same time.   If the breast are large, the chicken will need longer to bake, so you may want to start it 10 minutes earlier than the dip.  When the dip is bubbling, remove it from the oven and set aside until the chicken is cooked through.  Spoon the dip over a cooked chicken breast and bake for about 5 minutes

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