Sunday, July 28, 2013

Artichoke Spinach Dip and a Summer BBQ Menu

Yesterday we had a pool party with a a few friends from the gym. It is our favorite summer activity! We played ladder ball, washers, and this time added bean bags to our collection of poolside games. It's always nice having people over who also eat Paleo.

Here was our quick and simple Summer Barbecue Menu:

Artichoke Spinach Dip with Jicama chips
Marinated Mushrooms
Super Salad
Burgers with red onion, tomato, and lettuce
Chicken Sausages and Patties
Watermelon
Avocado Margaritas (my friends decided these taste like a dessert and I should turn them into popsicles, so get excited for the recipe soon!)



Artichoke Spinach Dip with Jicama Chips


A party would hardly be complete without spinach dip. The avocados are a nutritious creamy substitute for the dairy ingredients that are normally found in spinach dips.  By replacing the chips and bread with refreshing jicama chips, you can still savor this Paleo-friendly spinach dip at your next gathering.

Preparation time: 15 minutes
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. Serve alongside the dip.



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