Ingredients
- 1 large white onion (approx. 15 oz), sliced and slices halved, caramelized, and mostly cooled
- 6.5 oz jar of artichokes, drained and chopped
- 12 oz bag of frozen spinach, thawed and squeezed
- 3 teaspoons Italian seasoning
- 2 teaspoons garlic salt
- 1.5 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 tablespoons nutritional yeast
- 7 oz cream of coconut
- 6 oz mayo
Directions
- Preheat the oven to 400ºF.
- Combine all the ingredients and mix until well combined.
- Spread into a greased pie plate (a 8×8 inch square pan or casserole dish would also work).
- Bake for about half an hour until until bubbly and golden
- Serve with pita chips or Wheat Thins!
As I write this on the Saturday morning after the Live Below the Line challenge, I’m enjoying my first cup of coffee in six days. Let me tell you, coffee is delicious, and I’m kind of loving the caffeine rush. Woo!
