Keto Spinach Artichoke Dip (Edit recipe)

Our crackers go with everything. They are great with dips, nut butters, salsa, queso and also this spinach artichoke dip. It’s a staple dip for a get together or Friday night and, as always, we only use the cleanest ingredients in our recipes and in our crackers, too.When you’re keeping it keto or low-carb, you don’t have to miss out on your favorite foods. You can easily make recipes like this one keto-friendly because, more often than not, it’s the conventional carby crackers or bread option that make this dip not the healthiest for a low-carb lifestyle. We’ve got you covered, though. Check out this spinach artichoke dip recipe below, and don’t forget to order some of our Original Keto Crackers!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	25 g
Carbohydrates:	8 g
Protein:	11 g
Cholesterol:	25 g
Sodium:	402 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

by Real Phat Foods

View original recipe

Serves: 8

Ingredients

4.5 oz Original Phat Crackers
8 oz Full Fat Cream Cheese, well softened
.25 cup Sour Cream
.25 cup Mayonnaise
1 clove Garlic, minced (1 tsp)
.667 cup Parmesan Cheese, shredded or shaved
.5 cup Mozzarella Cheese, shredded
Black Pepper, to taste
6 oz Spinach
10-14 oz Artichoke Hearts
1 Tbsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Artichoke Hearts

If using canned artichoke hearts, drain excessive liquid, remove from can and chop into desired sized pieces. Set aside.
If using fresh artichokes, you will need 4-6 whole artichokes to yield 10-14 oz. hearts. To start, rinse your artichokes under cold water, pulling the leaves apart gently to let the water run between them and flush out any impurities. Pat the artichokes dry with a clean kitchen towel or paper towel.
With a serrated knife, cut roughly 1 inch off the very top of the artichoke to remove the thorns and make it easier for the moisture to get between the petals.
Remove the bitter, fibrous end of the stem with your knife, leaving about an inch left on the artichoke.
In a large pot, put a couple inches of water. Insert a steaming basket. Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook roughly 25 to 35 minutes until the outer leaves can easily be pulled off.
Allow to cool slightly so you can handle the artichokes. Pull off the outer petals, one at a time. If you're eating them, dip the white fleshy end in melted butter, a vinaigrette, or sauce. They're delicious!
When you get to the tender inner leaves with the purple tips, you can remove them all at once. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart.
Underneath the artichoke "choke" is the heart. Cut the heart into desired sized pieces for your dip. Set aside.

Spinach

If you choose to use frozen spinach, thaw it and squeeze to drain excess liquid. Chop to desired sized pieces and it's ready to go in.
If you choose to use fresh spinach, heat 1 tbsp avocado oil in a non-stick pan or seasoned skillet. Add the spinach to the pan and sauté until completely wilted. Remove from heat and set aside.

The Dip

Preheat oven to 350 degrees. Prepare a small (1 quart) baking dish or cast iron skillet by oiling or spraying with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish/skillet. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with Real Phat Foods Almond Flour Crackers! Enjoy!