Paleo Spinach Dip
- 15 mins.
- Cook Time: 0 mins.
- Total Time: 15 mins.
- Yield: 12 servings
Excerpted from Digest This: The 21-Day Gut Reset Plan to Conquer Your IBS copyright © 2020
by Bethany Ugarte
, available now wherever books are sold.
Ingredients:1 medium head of cauliﬂower
2 scoops (20 grams) unﬂavored grass-fed collagen of choice (such as Vital Proteins)
2 to 3 tablespoons Paleo, vegan, or Whole30-approved mayo of choice
2 garlic cloves (optional)
1 to 2 teaspoons ground white pepper (optional)
½ cup water chestnuts
½ cup frozen artichoke hearts, thawed
1 16-ounce package frozen spinach, thawed and drained
1.Steam the cauliflower until tender, then puree in a blender (do not add any water) until creamy.
2.Add the collagen, mayo, garlic (if using), and white pepper and blend again. Season with salt.
3.Cut the chestnuts and artichokes into smaller piec-es, then fold into the cauliflower dip.
4.Add the spinach to your cauliflower dip, stir to blend, and chill before serving.
Excerpted from DIGEST THIS copyright © 2020 by Bethany Ugarte. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.