Paleo Spinach and Artichoke Crab Dip

Name: Paleo Spinach and Artichoke Crab Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18 serving
Ingredients: 8 oz wild caught lump crab meat; 15 oz Can coconut milk; 14 oz can marinated artichoke hearts; 1 cup frozen chopped spinach; 1 red bell pepper; 1 small shallot; 3 cloves garlic; Juice of 1 lemon; 1/3 cup Primal Kitchens Paleo Mayo; 3 tbsp almond flour; 2 tbsp nutritional yeast; 1 tbsp + 1 tsp ghee; 1 tbsp arrowroot flour; 1 tsp Flavor God Spicy Everything seasoning; 1/2 tsp Flavor God Garlic Lover's Seasoning

User Reviews

4.6

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
18
Calories
103 kcal
Course
Appetizer, Snacks

Paleo Spinach and Artichoke Crab Dip

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

8 oz wild caught lump crab meat
15 oz Can coconut milk
14 oz can marinated artichoke hearts , drained and roughly chopped (remove any hard chunks)
1 cup frozen chopped spinach , thawed and squeezed of excess moisture
1 red bell pepper , diced
1 small shallot , chopped
3 cloves garlic , minced and divided
Juice of 1 lemon
1/3 cup Primal Kitchens Paleo Mayo
3 tbsp almond flour
2 tbsp nutritional yeast
1 tbsp + 1 tsp ghee , divided
1 tbsp arrowroot flour
1 tsp Flavor God Spicy Everything seasoning
1/2 tsp Flavor God Garlic Lover's Seasoning

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Instructions

Pre-heat oven to 350 degrees.
In a small bowl, combine 1 tsp cold ghee with almond flour, 1 clove minced garlic, and Flavor God Garlic. Mash together with a fork until very small crumbles form (about 1/8"). Set aside in refrigerator.
In a large skillet, melt 1/2 tbsp ghee over medium-high heat. Add shallots and peppers and sauté until soft. Set aside.
Melt remaining ghee in skillet, then add artichokes, crab and remaining garlic. Sauté for about 1 minute, then add all but 1/4 cup of coconut milk, lemon juice, and mayo. Bring to a boil, then lower heat to a simmer.
Whisk arrowroot flour into reserved coconut milk until smooth. Add to skillet and mix well, then add spinach, peppers, shallots, and Flavor God Spicy and mix until combined.
Simmer dip for 3-5 more minutes until thickened slightly. Pour into oven safe serving dish and top with almond flour crumbles.
Bake at 350 degrees for 10-12 minutes until dip is bubbly and almond flour topping is golden brown. Serve with plantain chips or veggies.