Cheese is one of the things I have missd the most since going Paleo/AIP. If only cheese agreed with me. I am sure in small doses it would be fine, but I have very little self control when it comes to it.
The day the genius Hayley Stobbs, from I Eat Real Food, introduced her Zucchini Cheese it was a total game changer to the paleo world. Soon there were so many amazing variations and adaptations to this genius recipe and we all had cheese alternative again to use!
This recipe combines the original zucchini cheese recipe with a adapted cauli-cheese sauce by the equally talented Martine Partridge from Eat Heal Thrive. This guilt-free, dairy-free, nut-free, egg-free, and soy-free dip is perfect for any party.
Smoked Salmon, Spinach and Artichoke Dip
Ingredients
- Cauli-Cheese Sauce by The Paleo Partridge
- Zucchini Cheese by Gutsy By Nature
- 1- 3.5-4 oz package of smoked salmon, chopped
- 1 cup of frozen spinach
- 7 oz (about 1 cup) of canned artichoke, chopped
Preparations
- Follow the instructions for both the Cauli-Cheese Sauce and Zucchini Cheese as originally outlined. These can both be made in advance.
- Warm a large pot on medium heat. Slowly begin to melt the zucchini cheese (if made previously), then add in the Cauli-Cheese Sauce.
- Once sauces are combined, add in remaining ingredients.
- Stir frequently and heat until spinach is fully warmed, about 10-12 minutes.
- Serve immediately with cut veggies and/or plantain chips. Store leftovers in fridge using an airtight container. Simply reheat in microwave.
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