About
Spinach and artichoke dip is one of my favorites and it is perfectly suited for a low carb diet! I added extra artichokes and spinach to this dip for added texture and nutrients. Serve with a low carb cracker, a cracker made from cheese or low carb veggies!
Ingredients
- 10 ounce spinach, cooked from frozen
- 8 ½ fl oz artichoke hearts quartered by roland
- 6 ounce cream cheese
- ¼ cup real mayonnaise by hellman's
- 4 tablespoon sour cream
- ½ cup shredded parmesan romano and asiago cheeses by kraft
- 3 clove peeled garlic cloves by heb
- 1 cup, shredded mozzarella cheese
- ¼ teaspoon coarse kosher salt by morton
Instructions
- Preheat an oven to 350 F. Heat the frozen spinach in the microwave according to the bag’s instructions. I purchased a steam in the bag version which called for 4 minutes on HIGH. Place the spinach in a bowl and allow to cool slightly. Then take a strainer placed over a bowl and place the spinach in the strainer. Use a spoon to press the spinach to squeeze as much water out as possible. You can use your hands to squeeze out the water too if the spinach is cool enough.
- Drain and chop the artichokes. Also squeeze as much water out of these as possible. For this I used my hands.
- In the meantime, place the cream cheese in a microwave-safe bowl. Heat for 30 seconds, adding additional time if needed. You are looking to soften the cream cheese enough to stir it. Add the mayo, sour cream, cheese blend, grated garlic, ⅓ cup of shredded mozzarella and ¼ teaspoon of kosher salt and stir well. Taste and add an extra pinch of salt, if desired (I did!)
- Stir in the artichokes and spinach.
- Place dip in a heat proof casserole dish. Spread smooth and place â…” cup of shredded mozzarella on top. Bake for 30 minutes or until the edges of the dip is starting to brown and the dip is hot and melty! Serve immediately!
Nutrition Facts
- Servings: 10
- Calories: 182.9kcal/765.3kJ (per serving)
- Fat: 15.5g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 7.0g (per serving)
