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My family loves spinach and artichoke dip. It has been a favorite in my family for years. Well since I have been eating AIP I don't really want to make things I used to love and can not eat. This was one of the things I have been wanting to make. However I did not want it to take on a coconut flavor from using coconut cream to thicken it. So when I first made my anchovy & fennel sauce, I knew I had a winner!
Ingredients
1 can of artichoke hearts or whole artichokes in water drained and chopped
4 cups fresh spinach chopped
1 large yellow onion
1 cup anchovy & fennel sauce (recipe here)
1/4 tsp thyme
salt to taste
​drizzle of coconut oil or avocado oil
4 cups fresh spinach chopped
1 large yellow onion
1 cup anchovy & fennel sauce (recipe here)
1/4 tsp thyme
salt to taste
​drizzle of coconut oil or avocado oil
Directions
Chop up your spinach, artichokes & onion to about 1/4 inches pieces. In a skillet add a drizzle of oil and pan fry your onion until translucent. Now add your artichokes, thyme and spinach. Combine and allow your spinach to wilt down and cook off any extra moisture from the artichokes. Now add your cup of sauce. Allow to cook down until thick, if you pan is hot this will not take long. Mine took maybe 30 seconds. Now salt to taste. Remove from heat and serve with some fried yuca chips. Enjoy!
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