Caramelized Onion, Spinach and Artichoke Dip - Dairy free
Brain Healthy, dairy-free, gluten-free, sugar-free, paleo, AIP, whole30
Calories:
Ingredients
- 1 tbsp coconut oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup summer squash diced
- 3/4 cup chicken broth
- 6 oz jarred artichoke hearts drained and chopped
- 6 oz frozen spinach
Instructions
- Add the oil to a saucepan over medium heat. Add onion and saute until brown and caramelized. Remove onions to a side dish.
- Add garlic to remaining oil, add more if necessary, and saute 1 - 2 minutes. Add summer squash to the pan. Saute until squash is tender, stirring occasionally.
- Place half the onions, and all of the garlic and squash mixture along with the chicken broth into a blender and and process until it forms a smooth creamy sauce.
- Mix together the sauce, spinach, and chopped artichokes. Pour into a baking dish.
- Bake at 350 for 20 minutes, or until browned.
Notes
Serve with chopped veggies or roasted sweet potato "fries." To make the fries, cut up a sweet potato into sticks. Place in a single layer on a cookie sheet, drizzle with extra virgin olive oil, salt, and pepper. Roast in a 425 degree oven for 20 minutes, flip over half way through cooking.Enjoy!