Artichoke Spinach Dip with Jicama Chips

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Preparation time: 15 minutes
Cooking time:

Difficulty: Easy - for beginners
Serves: Serves 4-8


1 10-ounce package chopped frozen spinach
2 ripe avocados
4 tablespoons Paleo mayonnaise
1 beef bouillon cube
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon red pepper
½ cup canned artichoke hearts, drained and diced
¼ cup white onion, diced
½ teaspoon lemon juice
1 large jicama


1. Defrost the spinach in a microwave-safe dish. Let it cool and squeeze out the excess liquid. Add the avocados to a food processor along with the Paleo mayonnaise. Blend until smooth. Break up the beef bouillon cube and sprinkle it into the food processor, along with the onion powder, garlic powder and red pepper. Pulse the food processor until the seasoning is completely mixed in. In a medium bowl, stir together the avocado mixture, spinach, artichoke hearts, onion and lemon juice.

2. To prepare the jicama, either peel or cut away the skin. Slice it into ⅛” rounds then cut the large rounds in half as well. Serve alongside the dip.


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