In a 5-quart saucepan, heat the coconut oil over medium heat for 1 to 2 minutes, then add the onion and sauté for 2 minutes or until translucent.
Add the spinach, tomato, and thyme to the saucepan and sauté for 2 to 3 minutes. Add the chicken stock and simmer for 2 minutes.
Whisk in the cheeses, sour cream, and garlic powder until the mixture is smooth and warmed through. Season with salt to taste and transfer to a serving container.
Serve the bacon spinach dip warm with pork rinds and/or crudités for dipping. Store in an airtight container in the refrigerator for up to 6 days.
