Low Carb Spinach & Artichoke Dip

Today we're making a delicious creamy and cheesy Low Carb Spinach & Artichoke dip. The perfect appetizer

5 from 1 vote

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Course: Appetizer

Cuisine: American

Keyword: appetizer, low carb appetizer, spinach and artichoke dip

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 387kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 Frying pan
1 large mixing bowl
1 8 x 8 baking dish

Ingredients

1 tbsp avocado oil
0.5 cup yellow onion chopped
1 cup cream cheese softened
1/3 cup mayonnaise
1/3 cup sour cream
1 cup pizza mozzarella grated
1.25 cup canned whole artichokes in water (398 mL can) drained & quartered
150 grams frozen spinach (half of a 300 gram bag) thawed & water squeezed out
0.5 tsp sea salt

Instructions

Preheat the oven to 375 F.
In a frying pan, heat 1 tbsp avocado oil over medium heat. Saute the onions 3-5 minutes. Remove from heat to cool.
In a mixing bowl, combine the softened cream cheese, thawed and drained spinach, chopped artichoke hearts, mayonnaise, sour cream, grated mozzarella cheese, sea salt. Mix everything together until it's well combined.
Add cooked onions. Mix in.
Transfer the mixture to a baking dish. You can use a pie dish, a small casserole dish, or any oven-safe dish you have.
Bake in the preheated oven for about 25-30 minutes, or until the dip is hot and bubbly, and the top is golden brown.
Let it cool for a few minutes before serving. It's hot!
Serve with gluten-free crackers, fresh veggies, or even some tortilla chips if you prefer. Enjoy!

Notes

Substitute fresh spinach for frozen spinach. Place 6 cups of spinach in a large bowl. Pour boiling water over spinach to wilt it. Strain off water. Once spinach has cooled use a paper towel to squeeze the water out of the spinach.

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