Here is a irresistible keto-friendly staple in my household: Artichoke dip! It works great because it works well as an appetizer, or a side dish for a party or gathering. You can easily stretch this recipe out if you want to lower the calories. It’s enough for three, but if you opt to eat the entire thing, I will withhold judgement. This artichoke dip goes very well with my parmesan and herb chia crackers. Enjoy!
- 4 tbsp Heavy Cream
- 1/2 C Artichoke Hearts
- 1-2 Raw jalapenos
- 1/2 tbsp Garlic powder
- 1/2 cup Spinach (chopped & packed)
- 1 oz Cream Cheese
- 3 oz Mozzarella Cheese
Turn on the oven broiler.
Dice jalapenos, and remove seeds if desired (seeds may affect heat), and place into a small cast iron skillet and begin to brown. Remove jalapenos from skillet and add into a medium mixing bowl along with coarsely chopped artichoke hearts, spinach, heavy cream, cream cheese and seasonings. Mix well in bowl, and add mixture back to cast iron skillet, stir occasionally and cook for about 5 minutes in skillet until mixture appears warm.
Level the mixture and top with mozzarella, add into broiler for approximately 3-5 minutes to give the cheese a nice crusty finish. Keep an eye as the dip is being broiled as it can easily burn.
If you are uncomfortable with using a broiler you can cook on the oven at 500 degrees for 15 minutes or until golden brown. Serve with some crackers, or veggies and you have yourself a keto friendly snack or appetizer!