Spinach Artichoke Dip
By Lisa Shanken
September 24, 2015
Spinach Artichoke Dip
Ingredients
- 1 tbsp coconut oil
- 1/2 cup Shallots chopped
- 4 cups Baby Spinach Leaves Chopped
- 1 cup canned artichoke hearts Chopped
- 1/2 cup goat cheese
- 1 tbsp Fresh lemon juice
Instructions
- Heat the coconut oil in a skillet, and then add in the shallots. Cook for 2 minutes until the shallots start to become translucent.
- Add in the spinach and the artichokes and cook another 2-3 minutes until all ingredients are cooked and hot.
- Immediately transfer the cooked vegetables to a bowl and combine with the goat cheese and lemon juice. Mix well so that the heat from the vegetables melts the goat cheese until you have a creamy texture.
- Allow to cool and serve with veggies or crackers as dip.
Notes
Nutrition
Sodium: 452mgCalcium: 190mgVitamin C: 56.9mgVitamin A: 11250IUSugar: 4gFiber: 5gPotassium: 1843mgCholesterol: 21mgCalories: 186kcalMonounsaturated Fat: 0.3gSaturated Fat: 6gFat: 8gProtein: 13gCarbohydrates: 13gIron: 4.7mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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