• 4 cups baby spinach
  • 1 tbsp coconut oil
  • ½ white onion, minced
  • 6 cloves garlic, minced
  • 14 oz artichoke hearts (1 can)
  • ½ cup full-fat coconut milk
  • Carrots, celery, or other raw veggies (for dipping)
  1. Start by blanching the spinach: Add the spinach to a pot of boiling water until just wilted, then transfer immediately to a bowl of ice water. Remove to paper towels and squeeze thoroughly to remove all the excess liquid. Chop the blanched spinach and set aside.
  2. Heat the coconut oil in a pan over medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  3. Add the artichokes and blanched spinach. Cook for an additional 3 minutes.
  4. Remove from heat and let cool before pouring in the coconut milk. Stir well.
  5. Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 30 minutes. Serve alongside raw veggies for dipping.