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8
Feb

Home / Food & Recipes / Keto Diet Recipes / Best Low Carb Spinach Artichoke Dip

Best Low Carb Spinach Artichoke Dip

By recommended tips
/ tags artichoke, dip, low-carb, recipes, spinach
0 Comments

“The BEST cheesy Spinach Artichoke Dip! This low carb dip comes together in minutes in a pan. It’s perfect for your low carb, ketogenic gatherings and is gluten-free.” Best Low Carb Spinach Artichoke Dip – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

25 m 
16 Servings
  144 cals

Ingredients

  • 1/4 cup shallot, minced (1 1/2 ounces)
  • 2 cloves garlic, minced
  • 1 tablespoon oil
  • 4 ounces cream cheese, softened and cut into pieces
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup Parmesan cheese
  • 1 cup mozzarella cheese
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons dry sherry
  • 1 tablespoon red wine vinegar
  • 10 ounces frozen spinach, thawed and squeezed dry, chopped
  • 2 14 ounce cans artichoke hearts, drained and chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Prep: Mince the shallot and garlic. Squeeze the thawed spinach dry and chop well.
  2. Drain the canned artichoke hearts and chop.
  3. Saute: In a large frying pan over medium heat, saute the onion and garlic in the oil until softened.
  4. Add the cream cheese and heavy cream and whisk until the cream cheese is melted and creamy.
  5. Add: Add the sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and feta cheese.
  6. Stir with the whisk until the mixture is melted and gently bubbling. Turn down the heat if you need to.
  7. Next, add the dry sherry. Stir and let the mixture gently bubble until the sharp smell of alcohol dissipates.
  8. Add the red wine vinegar and stir.
  9. Last: Fold and stir in the spinach and artichoke hearts and heat until warmed through.
  10. Serve.
  11. Options: At this point it can be served, put into a oven proof casserole dish and placed into the oven, refrigerated until needed, put into a crock pot and kept warm or stuffed into mushroom caps.
  12. Makes about 4 cups with 1/4 cup per serving.

Nutrition Facts

Per Serving: 144 calories; 12 g fat; 5 g carbohydrates; 6 g protein.


Recipe by: Kiro, Photo Credit: Catherine C. (flickr)


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