Pre-heat oven to 350 degrees.

In a small bowl, combine 1 tsp cold ghee with almond flour, 1 clove minced garlic, and Flavor God Garlic. Mash together with a fork until very small crumbles form (about 1/8"). Set aside in refrigerator.

In a large skillet, melt 1/2 tbsp ghee over medium-high heat. Add shallots and peppers and sauté until soft. Set aside.

Melt remaining ghee in skillet, then add artichokes, crab and remaining garlic. Sauté for about 1 minute, then add all but 1/4 cup of coconut milk, lemon juice, and mayo. Bring to a boil, then lower heat to a simmer.

Whisk arrowroot flour into reserved coconut milk until smooth. Add to skillet and mix well, then add spinach, peppers, shallots, and Flavor God Spicy and mix until combined.

Simmer dip for 3-5 more minutes until thickened slightly. Pour into oven safe serving dish and top with almond flour crumbles.

Bake at 350 degrees for 10-12 minutes until dip is bubbly and almond flour topping is golden brown. Serve with plantain chips or veggies.