Dairy Free Hot Artichoke and Spinach Dip

1. Preheat the oven to 375F.

2. Boil or steam artichokes in a stockpot until tender, 25-30 minutes. Drain the them and let them cool to room temperature.

3. Remove the inner leaves and scrape of the meat for the filling. Remove and discard the choke.

4. Finely chop the hearts. Peel and finely dice onion.

5. Cook bacon until crispy and set aside to cool. Reserve about 2 tablespoons of bacon fat from the pan (per 4 servings).

6. Meanwhile, heat a skillet over medium-high heat. Add the bacon fat and onion and cook, stirring occasionally, until the onion is soft and a little browned, about 10 minutes.

7. Add the garlic and spinach and cook until the spinach is wilted, 2-3 minutes. Stir in the artichoke meat. Set aside and let cool.

8. Pulse the cooled bacon in a food processor until you have bacon bits. (You can also chop the bacon by hand with a chef knife). Set aside.

9. Stir the mayonnaise and lemon juice into the artichoke mixture. Spoon the mixture into an oven-safe dish. Sprinkle bacon bits over the top.

10. Bake for 25-30 minutes, until bubbly around the edges, then serve.