Never have you ever had a DIP like THIS! The combo of flavours with an added lemon twist has every. tastebud. stimulated. And best yet? We served it with UnBun's new tortilla's which are off the chain... buy immediately.
Ingredients:
4 T avocado mayo (we used Chosen Foods)
1 ½ cup artichoke hearts, drained
Juice from a full lemon
5 slices of bacon, chopped (we use DuBreton organic)
3 cloves of garlic, minced
6 oz package of fresh organic spinach, chopped (or frozen, thawed and drained)
¼ tsp crushed red pepper flakes
½ tsp kosher salt
1 8 ounce package of cream cheese, room temperature
½ cup parmesan cheese, grated
Optional:
Green onion, chopped
Feta cheese, crumbled
Paprika
Serve with:
Unbun Untortilla, pan fried in butter or ghee
Instructions:
Preheat the oven to 400 degrees F.
Put mayo, 1 cup of artichoke hearts and lemon juice in blender and blend until smooth.
In a pan, fry chopped bacon on medium heat until crispy. Transfer bacon to a plate lined with paper towels to drain and set aside – leave bacon fat in skillet.
Add garlic to pan and cook until fragrant (30 seconds), add spinach, remaining chopped artichokes, red pepper flakes, and salt until spinach has wilted.
Lower heat and add cream cheese, parmesan, bacon, and blended artichoke puree made in step 1. Stir until thoroughly combined.
Pour mixture into casserole dish and back uncovered for 20 minutes.
Add crumbled feta cheese, chopped green onion and paprika and put in the oven for another 5 mins.
Put a small amount of butter or ghee into frying pan on medium high heat, and place an Unbun Untortilla on the pan for 1-2 minutes on each side until seared. Cut into triangles and serve.
