Description
Using an Instant Pot® speeds up this easy dip that is delicious! I may or may not have eaten the leftovers (which I squirreled away from my kiddos) for breakfast. This dip is also paleo and Whole30® friendly! For dipping, serve with cucumber, red and yellow peppers, plantain chips, or radishes. The final baking step is optional.
Ingredients
- 2 tablespoons ghee (clarified butter), divided
- 1 red onion, minced
- 1 tablespoon minced garlic
- ⅛ teaspoon red pepper flakes
- ½ teaspoon sea salt
- 3 (6 ounce) cans crabmeat, drained
- ⅓ cup homemade mayonnaise
- ¼ cup full-fat coconut milk
- ¼ cup almond flour, divided
- ¼ cup nutritional yeast, divided
- ½ (8 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- 1 teaspoon seafood seasoning (such as Old Bay®)
- lemon, juiced
- 2 green onions, chopped
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8