About
This warm spinach and artichoke baked dip is rich, creamy and tangy.
With a thick dip consistency, this bake is perfect smothered on toasted keto bread or served alongside grilled chicken or steak.
Ingredients
- 2 tablespoon mayonnaise
- 2 tablespoon creme fraiche
- 6 heart artichoke hearts or globe, canned in oil mixture
- 2 tablespoon, whole pieces pine nuts
- 2 cup, cut pieces baby spinach
- 1 clove garlic
- ½ cup, crumbled blue cheese
- ¼ cup, grated parmesan cheese
- ½ each – juice from one lemon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees fahrenheit. Add the spinach, artichoke hearts and garlic to a food processor. Pulse to combine until roughly chopped.
- Add the mayonnaise, crème fraiche, blue cheese and lemon juice to the food processor.
- Blend until you reach a semi smooth consistency.
- Spoon the mixture evenly into a shallow oven proof dish and sprinkle over the parmesan.
- Bake for 20 minutes until golden and bubbling.
- Whilst the dip is baking, add the pine nuts to a dry pan over a low/medium heat and toast until lightly golden – about 3-4 minutes.
- Scatter the toasted nuts over the warm dip to serve.
Nutrition Facts
- Servings: 6
- Calories: 155.0kcal/648.5kJ (per serving)
- Fat: 13.6g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 5.5g (per serving)
