Low Carb Keto Artichoke Spinach Dip

March 23, 2020

I hate HATE chunky Artichoke Spinach dip. I hate having strings of spinach getting stuck in my teeth. So when I started playing around with this recipe, I knew it would be a creamy dip, no giant chunks over here. Ever since my days in the early 2000's of slumming it at Chili's for their 2 for 1 drink specials, I've been obsessed with Artichoke Spinach dip.

Since getting this recipe to where I love it, it has become a go-to dip I make when hosting friends because it's quick and easy. I usually serve it with a complication of regular tortilla chips and parmesan crisps for my carb loving and keto friends.

- 1 can (14oz) of artichoke hearts, drained
- 1 package (10 ounce size) frozen chopped spinach, thawed, and drained
- 1/2 teaspoon garlic powder
- 1/3 cup freshly-grated Romano cheese
- 1/4 cup freshly-grated parmesan cheese
- 1 cup shredded mozzarella cheese, separated
- 1 package of cream cheese (room temperature)
- 1/2 cup of sour cream
- 1/4 teaspoon of salt
- pinch of pepper

Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.

In a mixing bowl combine the cream cheese, sour cream, 3/4 cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper. Stir well and then fold in the artichoke/spinach mixture until well incorporated.

Spray an oven proof casserole dish. Pour mixture into casserole dish then top with 1/4 cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.

Remove from oven and serve HOT with your favorite chips.

Post a Comment