“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.
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- 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
- Prep: Mince the shallot and garlic. Squeeze the thawed spinach dry and chop well.
- Drain the canned artichoke hearts and chop.
- Saute: In a large frying pan over medium heat, saute the onion and garlic in the oil until softened.
- Add the cream cheese and heavy cream and whisk until the cream cheese is melted and creamy.
- Add: Add the sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and feta cheese.
- Stir with the whisk until the mixture is melted and gently bubbling. Turn down the heat if you need to.
- Next, add the dry sherry. Stir and let the mixture gently bubble until the sharp smell of alcohol dissipates.
- Add the red wine vinegar and stir.
- Last: Fold and stir in the spinach and artichoke hearts and heat until warmed through.
- 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.
- Makes about 4 cups with 1/4 cup per serving.
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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