Hot Spinach And Artichoke Dip With Lump Crab Keto Low Carb Recipes

HOT SPINACH ARTICHOKE DIP RECIPE - KETO

Steps:

• Heat oil in a sauté pan over medium heat. Add fresh spinach and cook until spinach is wilted. (approx 5 minutes) Allow spinach to cool 5-10 minutes then transfer to paper towels or a fine mesh strainer. Remove as much liquid as possible.
• Preheat oven to 375ºF
• In large bowl combine cream cheese, sour cream, mayo, garlic, garlic powder, Italian season, onion powder, salt and pepper. Use a hand mixer to produce a smooth, fluffy base.
• Stir in wilted spinach, chopped artichokes and 2 Cups shredded cheese. Transfer mixture to a 2 quart oven safe dish.
• Top with 1-2 more cups of shredded cheese.
• Bake for 20-25 minutes then broil on High for 3 minutes to brown top.
• Sprinkle with fresh chopped parsley and serve hot.

KETO SPINACH & ARTICHOKE DIP RECIPE | EASY & LOW CARB

Steps:

• Add the spinach, artichokes, and water to a medium sized pot, and set the heat to medium-high.
• While that's warming up, add the cream cheese to a large bowl and soften it up in the microwave for about a minute.
• Once the cream cheese has softened add the sour cream, mayo, and parmesan cheese to it.
• Then, when the artichoke hearts and spinach pot just starts to boil remove it from the heat, and strain the excess water.
• Let them cool in the strainer for a couple of minutes, and then take a paper towel and press down on them straining out the excess water - this will help ensure the dip isn't watery.
• Now, at this point, you can add the artichokes and the spinach to the rest of the ingredients - along with the seasonings if you're using them - and mix everything with a spatula until combined.
• Add the dip to a bowl and serve hot...or refrigerate and serve cold!

KETO SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine the cream cheese, mayonnaise, Parmesan, mozzarella, garlic, salt and red pepper.
• Beat with a mixer on medium speed until well combined. Stir in the artichoke hearts and spinach.
• Spread into an 8x8 baking dish and bake for 20 minutes or until heated through and the cheese is melted.

HOT SPINACH AND ARTICHOKE DIP WITH LUMP CRAB {KETO, LOW CARB}

Steps:

• Preheat oven to 500 degrees.
• Bring a large pot of salted water to a boil. Blanch spinach in the water for about 40 seconds then remove and shock in a bowl of ice water. Squeeze spinach in a cheesecloth to drain and rough chop.
• Melt butter in a large skillet over medium heat then add crushed pepper, artichokes, garlic clove, salt and pepper.
• Add almond flour to the skillet and cook for a minute, then add half and half and stir until thickened a bit.
• Add scallions, garlic powder, onion powder and paprika.
• Add cream cheese and stir until melted.
• Turn the heat off. Mix all cheeses together in one bowl and add 3/4 of it to the skillet and stir until melted.
• Add crab and lemon zest
• Add spinach and parsley. Test for salt and pepper.
• Place in cast iron skillet and sprinkle remaining cheese on top and grate fresh Parmesan all over to coat.
• Place in a 500 oven for 10-15 minutes or until bubbly. Allow to cool for 10 minutes. Serve with fried CutdaCarb chips. Say Grace and enjoy!

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
• Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
• Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.