Keto Spinach Artichoke Dip
With a wonderful warm-up that suits a low-carb diet, this Keto Spinach Artichoke Dip is a great way to enjoy the chilly winter air.
Ingredients
- 2 tablespoons unsalted butter
- 4 tbsp. garlic oil (may sub 3 cloves minced garlic and 4 tbsp olive oil)
- frozen spinach, 16 oz.
- 8 ounces of cream cheese, 8 (8.5 oz) cans of finely chopped artichoke hearts
- 1 cup grated strong white cheddar cheese, 1 1/2 cups grated parmesan cheese, 1 cup grated gruyere cheese, and 1/2 tsp red pepper flakes
- Black pepper, cracked, 1/2 tsp.
- 1/4 teaspoon each of ground nutmeg, sea salt, and mustard powder
Instructions
- Set oven to 375 degrees Fahrenheit (190 C).
- Melt the butter and garlic oil (or minced garlic) together over medium heat in a big skillet.
- When the spinach has thawed, add the artichoke hearts and spinach to the pan and cook for a few minutes.
- Mix in the gruyere, white cheddar, 1 cup of parmesan, and cream cheese.
- Add salt, nutmeg, mustard powder, black pepper, and red pepper flakes for flavoring. To blend, stir.
- Transfer the prepared mixture to a baking dish that can go in the oven when it has melted and blended thoroughly. Sprinkle the remaining 1/2 cup of parmesan.
- Bake for TWENTY to TWENTY FIVE minutes.
Notes
NUTRITION
Size of serving: 1/2 cup
283 calories
Sucrose: 1 g
Salt: 348 mg
Fat: 24 g
11 g of saturated fat; 5 g of carbohydrates
2 g of fibre
12 g of protein; 50 mg of cholesterol
