Hot Spinach Artichoke Dip with Paleo Crackers

In honor of the Super Bowl, here's a primal appetizer. If cheese agrees with you, feel free to enjoy this with paleo crackers and fried green plantain (sliced and fried in lard). People didn't even know that they were enjoying a paleo friendly appetizer! Gobbled this right up! :)

Spinach Artichoke Dip

Ingredients
1 14 oz can artichoke hearts, drained and chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dry
8 oz package of cream cheese, room temperature
1 cup of paleo mayonnaise
1 cup grated parmesan
1 1/2 cup grated mozzarella or jack
4 cloves garlic, minced
5 green onions, sliced thin
1 4oz can diced green chilis

Instructions
Preheat oven to 350 degrees.  Mix all ingredients, except artichokes,
together with hand mixer, keeping back a bit of the cheese to sprinkle
on top.  Once combined, mix in the artichoke hearts with a spoon or
rubber spatula.  Place in baking dish and top with cheese.  Bake at
350 degrees for 25-30 minutes, until bubbling and the cheese on top is
browned.

Crackers

1 C Almond Flour

1/4 C Coconut Flour

1 Egg

1/2 tsp Salt

1 Tbsp Onion Powder

1/8 C Avocado Oil + extra to grease pan

How:

Preheat oven to 350.

Mix all ingredients together until you can form a ball, adding more water if too dry

Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Dough is sort of sticky. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking – about an 1/8 of an inch.

Remove the top piece of wax  paper.  Take a pizza cutter and score rectangles on the dough.

Place dough/parchment paper on a cookie pan in oven for 15 minutes, then check and bake for 5 minutes more.  You may want to continue to bake and check every 5 minutes until the crackers are lightly browned. Total time is around 25 minutes depending on how thin they are...  I removed the crackers around the edges as they were thinner and browned faster.

Place the crackers still on the parchment paper on a cooling rack to cool! Store in airtight container – if there are any left!