Hot Spinach Artichoke Dip Recipe Keto

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 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

Steps:

• In a skillet over medium heat, add the diced pancetta and cook until golden brown, roughly 8 minutes.
• Place another pan over medium heat and add the frozen spinach. Cook until all the water has been cooked out, roughly 8 minutes
• In the skillet with the browned turkey bacon, add the cream cheese and lower the heat to medium. Cook until the cream cheese is smooth.
• Preheat the oven to 350 degrees. In the Skillet with the cream cheese mixture, add in the rest of the ingredients and mix with a spoon until combined.
• Place in the oven and cook for 15 to 18 minutes. To make the top golden, broil for 3 minutes. Serve with your favorite crackers, pork rinds, vegetables and more.

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!

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.