Happy Mother's Day!

Hot Crab and Artichoke Dip

Make a quick, healthy version of your mom’s crab dip. It still has a kick, but you will save on the calories and the guilt. It comes out of the oven bubbly hot and ready to serve with your favorite cut-up veggies.

9 ounces canned or frozen artichoke hearts (cooked and drained)

1 red bell pepper, finely chopped

¾  cup coconut milk (refrigerated type)

2 tablespoons arrowroot powder

4 tablespoons homemade paleo mayonnaise

3 scallions, thinly sliced

1 ½  teaspoons fresh lemon juice

1 jalapeno chili, minced

½  teaspoon sea salt

¼  teaspoon celery salt (optional)

¾  pound jumbo lump crabmeat

Hot pepper sauce

Preheat oven to 375°F.

Finely chop artichoke hearts. Pour olive oil into a medium saucepan. Add bell pepper and cook until tender. Add the artichokes and cook for an additional minute. Place mixture in a bowl.

Pour the coconut milk into the pan. Heat to a simmer. Whisk in the arrowroot powder and stir until thickened. Turn off heat. Stir in the mayonnaise. Add the artichoke mixture, scallions, lemon juice, jalapeno, salt, and celery salt. Stir together. Add crabmeat and gently mix in. Add hot pepper sauce to taste.

Spray an ovenproof dish with olive oil spray. Pour the dip into the dish and bake uncovered for 20 minutes or until bubbly.

(Dip will not be as thick as you have had in other non-paleo recipes because there is no cheese added.)