Low Carb Spinach and Artichoke Dip

The perfect thing to eat. Low Carb Spinach and Artichoke Dip.
To be honest, I could eat this without dipping anything but a fork in it.

Low Carb Spinach and Artichoke Dip

This is part one of an upcoming recipe called skillet bread with spinach and artichoke dip.
I love the convenience of this idea. Also, I like the low carb aspect of it too.

I am always looking for low carb ideas when I am living the lifestyle.
Finding new and unique recipes helps break up the monotony of any diet. Even low carb diets, or low carb lifestyles.

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This dip has many uses.

Sure, you can bring it to that picnic, potluck, or other gathering. However, this tip actually goes great in salads, wraps, and well…skillet bread (as I will show you in a few days).

 
 
If you are anticipating my skillet bread, as I am too, then you may want to find a cast iron skillet.
Where I live, the big box stores only seem to carry one size skillet from not a lot of manufacturers. If you were to visit my local big chain store you will maybe find one cast iron skillet. Also, there is only one size of that skillet as well. However, you can find a great variety of cast iron skillets online and in different sizes too.

You may also be interested in these related ideas too.

You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work your recipes.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

Here are some great related recipes too!

• Low Carb Pizza Rolls
• Also, Low Carb Air Fried- Fried Chicken
• And, Low Carb Chicken Alfredo

Low Carb Spinach and Artichoke Dip

The recipe for Low Carb Spinach and Artichoke Dip

This dip can be served warm or cool. I will show you in an upcoming post another really cool way to serve it as well.

Here is what you will need to make this.

• Cream Cheese- 1 (8 ounce) package.
• Mayonnaise- 1/4 cup (you could also sub in a mayonnaise-based dressing, which is what I sometimes will do.)
• Sour Cream- 1/4 cup. Sour cream is basically carb-free. However, you could sub in Greek Yogurt (which does have a few carbs in it) if you desire.
• Frozen Chopped Spinach that has been thawed- 1 cup.
• Chopped Artichoke Hearts (from a can or jar)- 1 cup.
• Grated/Shredded Cheese, 1 cup total. Use a variety to get the most diverse taste. Cheese that you can use include: Cheddar(I am a sharp person), Parmesan, Romano, Colby Jack Blend, and/ or Mozzarella. Just make sure that you get a cup of cheese in total. We will add the cheese divided.
• Optional Items: bacon bits (1/2 cup), Hot Sauce (as tolerated), seasonings to taste or packet of dry ranch dressing mix, chopped chestnuts 1/2 cup, and/or some kind of chopped or ground meat (think pepperoni or leftover turkey tacos for example) 1/4-1/2 cup. As far as optional items go, I would suggest using at least one and no more than three for a good personalized taste.

How to make Low Carb Spinach and Artichoke Dip

• Preheat your oven to 350 and prep a baking dish for nonstick.
• In a bowl blend together your cream cheese, mayonnaise and sour cream.
• Now in another bowl, mix together the chopped spinach and chopped artichokes.
• Combine the two bowls together either in one of the bowls used or a larger bowl. Then blend in 3/4 cup of cheese.
• At this point you can stir in any optional ingredients.
• Transfer the blended ingredients to your prepped baking dish. Top with the remaining cheese.
• Bake for 25-30 minutes or until bubbly. Serve warm or cool.

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Low Carb Spinach and Artichoke Dip

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A delicious low carb dip that can be served warm or cool and alone or with something else. There are a lot of great options for personalizing this too.

Ingredients

• Cream Cheese- 1 8 ounce package.
• Mayonnaise- 1/4 cup you could also sub in a mayonnaise-based dressing, which is what I sometimes will do.
• Sour Cream- 1/4 cup. Sour cream is basically carb-free. However you could sub in Greek Yogurt (which does have a few carbs in it) if you desire.
• Frozen Chopped Spinach that has been thawed- 1 cup.
• Chopped Artichoke Hearts from a can or jar- 1 cup.
• Grated/Shredded Cheese 1 cup total. Use a variety to get the most diverse taste. Cheese that you can use include: Cheddar(I am a sharp person), Parmesan, Romano, Colby Jack Blend, and/ or Mozzarella. Just make sure that you get a cup of cheese in total. We will add the cheese divided.
• Optional Items: bacon bits 1/2 cup, Hot Sauce (as tolerated), seasonings to taste or packet of dry ranch dressing mix, chopped chestnuts 1/2 cup, and/or some kind of chopped or ground meat (think pepperoni or leftover turkey tacos for example) 1/4-1/2 cup. As far as optional items go, I would suggest using at least one and no more than three for a good personalized taste.

Instructions

1. Preheat your oven to 350 and prep a baking dish for nonstick.
2. In a bowl blend together your cream cheese, mayonnaise and sour cream.
3. Now in another bowl, mix together the chopped spinach and chopped artichokes.
4. Combine the two bowls together either in one of the bowls used or a larger bowl. Then blend in 3/4 cup of cheese.
5. At this point you can stir in any optional ingredients.
6. Transfer the blended ingredients to your prepped baking dish. Top with the remaining cheese.
7. Bake for 25-30 minutes or until bubbly. Serve warm or cool.

Recipe Notes

See post for ingredient details.

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