Servings: 4 to 5 Servings

1 tablespoon organic coconut oil 1 tablespoon organic coconut oil
1 medium chopped red onion 1 medium chopped red onion
2-3 cloves minced garlic (I used two) 2 to 3 cloves minced garlic (I used two)
14 oz. artichoke hearts (32 oz jar at Sam’s 14 oz. artichoke hearts (32 oz jar at Sam’s
Club - enough for two batches) Club - enough for two batches)
10 oz. frozen organic spinach, thawed, chopped, drained 10 oz. frozen organic spinach, thawed, chopped, drained
and squeezed of liquid and squeezed of liquid
Cracked black pepper, to taste Cracked black pepper, to taste
1 teaspoon pink or celtic salt 1 teaspoon pink or celtic salt
3/4 cup organic milk (more if you like a thinner dip) ¾ cup organic milk (more if you like a thinner dip)
8 oz. organic full-fat cream cheese 8 oz. organic full-fat cream cheese
1/4 cup Vegenaise or homemade mayo ¼ cup Vegenaise or homemade mayo
1 cup organic parmesan cheese 1 cup organic parmesan cheese
 
BALi approved chips BALi approved chips

Heat coconut oil in skillet or saucepan until hot. Add chopped onions and desired amount of garlic. Cook until light brown, stirring frequently (about 2 minutes).
Add chopped artichoke hearts, spinach, salt and pepper. Cook about 3 minutes, combining well.
Add milk first, then stir. Then add cubed cream cheese, Vegenaise or mayo and parmesan. Turning fire to low, stirring until well combined and cheeses melt. Keep stirring until creamy and well combined. If it’s too thick for your liking, add a little more milk until you get the consistency you like.
Serve immediately with BALi-approved chips while still warm. (I used Siete Grain Free Chips, made with Cassava Flour.)