If you’re looking for a delicious and easy-to-make appetizer for your next gathering, this spinach and artichoke dip is for you! Whether you’re hosting a group or attending a potluck, this keto dip is sure to be a crowd pleaser! Made without mayonnaise and ready in just 30 minutes, it’s a healthier option that doesn’t require a lot of planning!
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- 1 tbsp Olive oil
- 1 cup Yellow or white onion, diced
- 3 cloves minced garlic
- ½ teaspoon Salt
- ¼ teaspoons Black pepper
- 10 ounces, weight Chopped spinach, thawed, drained and squeezed of moisture
- 1 box (14 oz size) Artichokes, drained and chopped
- 4 ounces, weight Sour cream
- 8 ounces, weight Cream cheese
- 1-½ cup Shredded mozzarella cheese, divided
- ½ cups Freshly grated parmesan cheese, divided
Preparation
Preheat oven to 400ºF.
Heat the olive oil in a skillet on the stove over medium-high heat. Add onion, garlic, salt and pepper. Cook until the onions are translucent. Reduce heat to low.
Add the drained spinach and chopped artichokes to the skillet and stir until combined. Turn off the heat and set the mixture aside.
In a medium bowl, combine sour cream and cream cheese. Stir until homogeneous and above all smooth. Add half of the grated mozzarella cheese and half of the freshly grated Parmesan cheese to the bowl and stir until combined.
Add the spinach, artichoke, onion and garlic mixture to your bowl and stir until well blended. Transfer to a medium sized baking dish or casserole dish and top with the remaining half of the mozzarella cheese and Parmesan.
Bake for 20 minutes or until the top layer of cheese browns around the edges. Remove from oven and let cool for 10 minutes before serving. Goes great with fries, crackers, rye bread and vegetables!
