Primal Chili Cheese Dip
1 pound grass-fed beef
1 TBS chili powder
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1.5 cups salsa
2 TBS grass-fed butter
3 TBS arrowroot starch/flour
1.75 cups unsweetened almond milk
1.5 cups shredded grass-fed/raw cheese
1 big handful baby spinach
1/4 cup sliced green onions
1/4 cup chopped cilantro (plus extra for garnish)
In one pot, brown the beef along with all of the seasonings
In another pot, add in the butter to melt over medium heat
Once it is melted, add in the arrowroot and stir together
Once all of the butter has soaked in, add in the almond milk
Whisk together until it becomes thick (this only will take a few minutes)
You will know when it is done when the sauce sticks to the back of a spoon
Once this has thickened, add in the cheese and stir together
Turn down the heat
Once beef has browned, add the salsa in with it and mix
Next, add in the cheese sauce, spinach, green onions, and cilantro
Combine thoroughly
Allow to come to a low boil for a few minutes until the spinach has completely wilted
Turn heat down to low and top with some cilantro as a garnish
Serve (or you can do this a day ahead and place in fridge to reheat on the stove when you need it)
