Bacon Spinach Dip

by February 13, 2019

Bacon Spinach Dip #ketosnack #ketoappetizer #keto

Creamy, spreadable, and downright delicious, this keto bacon spinach dip is the perfect low carb appetizer, served with pork rinds or veggies!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

16

Ingredients

  • 6 strips bacon (about 6 ounces/170 g)
  • 1 cup (160 g) raw cashews, soaked for 4 hours, then drained and rinsed
  • ⅔ cup (160 ml) full-fat coconut milk
  • ¼ cup (17 g) nutritional yeast
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon finely ground gray sea salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground black pepper 1 cup (70 g) spinach, chopped

Instructions

  1. Place the bacon in a large frying pan over medium heat and cook until crisp. Remove from the pan and, when cool enough to handle, crumble and set aside. Transfer the bacon grease in the frying pan to a food processor or blender. (Don’t clean the pan; you will use it again shortly.)
  2. To the food processor or blender, add the soaked cashews, coconut milk, nutritional yeast, vinegar, salt, and spices. Blend until smooth.
  3. Meanwhile, sauté the spinach in the frying pan over medium-low heat just until wilted, about 30 seconds.
  4. Add the crumbled bacon and sautéed spinach to the food processor or blender. Pulse just until mixed.
  5. Transfer to a serving bowl and dig in!

Notes

I’m sharing this recipe from page 255 of my paperback, The Keto Diet, because it’s creamy, spreadable, and absolutely delicious!

Store it: keep in an airtight container in the fridge for up to 3 days.

Prep ahead: prepare the bacon bits up to a month ahead of time and store them in the freezer in an airtight container. When ready to use, simply add the bacon bits as directed in Step 4, and use 3 tablespoons plus 1 teaspoon of bacon grease in Step 1.

Serve with: pork rinds, steamed or raw low carb veggies.

Make it coconut-free: replace the coconut milk with ½ cup (120 ml) of your favorite nondairy milk.

Make it vegan: omit the bacon, add 3 tablespoons of refined avocado oil or olive oil, and replace the gray sea salt with finely ground smoked sea salt.

Nutrition Information Per Serving

Calories:

132

Calories from Fat:

99.9

Total Fat:

11.1 g

Saturated Fat:

4.2 g

Cholesterol:

7 mg

Sodium:

84 mg

Carbs:

4.5 g

Dietary Fiber:

0.6 g

Net Carbs:

3.9 g

Sugars:

3.9 g

Protein:

3.6 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...

The Keto Diet Cookbook