4 cups of fresh spinach
¼ cup jicama thin sliced and diced.
¼ cup red pepper diced.
½ garlic clove minced or ¼ tsp garlic granules.
½ tsp salt
½ tsp pepper
1/8th tsp cayenne pepper
1 tsp dried parsley or 1 tbsp. fresh parsley chopped.
¼ tsp dried thyme
½ tsp dried celery
1 tbsp. whole food mayo
1 ounce half and half
1 can = roughly 3 ounces cocktail shrimp rinsed, and drained.
In a skillet over medium heat wilt spinach until completely cooked down. Add spinach to medium bowl and let cool. You may wish to take kitchen shears and cut into smaller pieces.
Add in jicama, red pepper, garlic, salt, pepper, parsley, thyme, celery, cayenne, mayo, and half and half. Mix very well, now fold in the cocktail shrimp.
Cover and chill in the refrigerator.
For a creamier dip add another tbsp of mayo
Serve with assorted sliced veggies, low carb chips, or pork rinds.
Delicious as a salad topper, or simply enjoy as a cold salad.