Ingredients

• coconut cream* from one 14 ounce can of coconut milk (refrigerate a can of coconut milk for 24 hours, scoop off the solid part which is the coconut cream)

• 1/4 cup mayo

• 2 tablespoons Kite Hill cream cheese, plain

• 1 teaspoon dried dill

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/4 teaspoon kosher salt

• 1/2 cup Naked Bacon Jalapeno bacon, cooked and chopped (about 4-5 slices) - reserve some for garnish

• 2 stalks of green onion, chopped - reserve some for garnish

directions

1. Whisk all ingredients except bacon and onions until thoroughly combined.

2. Gently fold in bacon and green onions.

3. Store in the refrigerator for 2-3 hours to let the flavors blend.

4. Mix well before serving. Garnish with reserved bacon and green onions.

5. Serve with vegetables to keep Whole30.