About
This cheesy dip is packed with low carb veggies, tangy cheese and creamy mayonnaise then baked until oozy!
Perfect for dipping keto crackers or bread.
Ingredients
- 2 cup baby spinach
- 1 cup cream cheese spread
- 1 cups broccoli florets
- 1 tablespoon, grated parmesan cheese
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- ½ cup, grated cheddar cheese
- ½ cup mayonnaise
- â…“ cup, grated mozzarella cheese
- ¼ cup sour cream
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
- â…› teaspoon nutmeg
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the broccoli florets into small bite sized chunks. Add to a pan of boiling water and simmer for 2 minutes until just tender.
- Add the spinach and stir until just wilted. Drain away any excess liquid and set aside.
- Add the sour cream, mayonnaise, cream cheese, Parmesan, mozzarella, cheddar, lemon zest, nutmeg, salt and pepper to a mixing bowl. Mince the garlic and add to the bowl. Stir well to combine.
- Add in the broccoli and spinach and stir to combine.
- Spoon the mixture into a small oven proof dish so that it is level and bake for 18-20 minutes until golden brown and oozy.
Nutrition Facts
- Servings: 4
- Calories: 507.8kcal/2057.5kJ (per serving)
- Fat: 48.3g (per serving)
- Carbs: 6.6g (per serving)
- Protein: 12.8g (per serving)
