Paleo Spinach Artichoke Dip

Ingredients

The dip

• 1 tablespoon ghee or coconut oil or vegan margarine
• 2 cloves garlic, minced
• 1 10-ounce box frozen chopped spinach, thawed and squeezed to reduce water
• 1 14-ounce can artichokes, chopped
• 1 8-ounce can water chestnuts, chopped
• 3 stalks green onions, thinly sliced
• 1 cup non-dairy yogurt
• ½ cup mayonnaise (vegan mayonnaise for vegan version)
• 1 pinch turmeric
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup almond milk
• ¼ cup tahini
• 1 tablespoon fresh lemon juice
• 2 pinches cayenne pepper
• 1 pinch salt and pepper to taste
• 1 tablespoon smoked paprika (for garnish)

To serve

• 1-2 packs paleo tortilla chips
• 1 bottle JaM Cellars Butter Chardonnay (optional)
• 1 bottle JaM Cellars Cabernet (optional)

Instructions

Nutrition Facts (estimated)