Spinach-Artichoke Dip
3.6g
Net Carbs
9.3g
Protein
14.4g
Fat
2.9g
Fiber
189
Calories
Cooking tip: For a spicy twist, add pickled jalapenos (note: The impact is low, but don't forget to calculate net carbs!).
Ingredients:
- 1 (10 oz) package frozen chopped spinach
- 8 ounces cream cheese
- 1 cup grated parmesan cheese
- 1 teaspoon minced or pressed garlic
- 1/4 teaspoon black pepper
- 1 can (14 oz), canned drained cooked artichoke
Directions:
- Pre-heat oven to 350°F and grease a 1-quart ovenproof pan.
- Thaw spinach in the refrigerator for 12 hours, or in the microwave as directed on the package.
- In a food processor combine cream cheese, Parmesan, garlic, and pepper until well mixed, scraping down sides of processor as needed. Add in spinach and artichokes and pulse to mix, leaving chunks of artichoke and spinach.
- Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables. One serving is ½ cup dip.
