This dip has been around for years, and for good reason: it’s
awesome! It’s also the perfect Keto appetizer or side dish, with few carbs and
even some fiber for good measure! with I kicked it up another notch by adding jalapeños.
Just omit if you don’t like spicy food. This is so tasty that I wanted it as a
side dish with chicken, but without all the richness, so I made a batch without
the mayonnaise and voila! It would also be nice with beef or pork; basically,
anytime you have a plain meat dish that you want to dress up.
Artichoke Spinach Dip
1 can artichokes, squeeze excess water, roughly chop
1 pound package frozen chopped spinach, allow to defrost and
squeeze excess water
1 cup mayonnaise (omit if making as a side dish)
1 cup parmesan, grated
2-3 jalapeños, seeds removed and chopped finely
2 cloves garlic, minced or crushed
8 oz jack or cheddar cheese, shredded
Combine everything and bake 350 for 15 minutes or until
hot. Serve with veggies
The origins of this dip are unknown, but it has become a classic party dip and it is delicious. I like to serve it with crudité, like carrots, peppers and celery, and with either crostini or a plain cracker. I have included the crostini recipe. I do not add salt, because Parmesan is salty enough for me. My version is chunky, but you if you prefer a smooth texture, simply put in your food processor.
Artichoke Spinach Dip
1 can artichokes in water (I like Trader Joe’s), squeeze excess water and roughly chop
1 8-10 ounce package frozen chopped spinach, let defrost in a colander and squeeze excess water (no need to cook) if you are pressed for time, run warm water over it. I like to bake the dip in a pretty earthenware pot and place the hot bowl on a plate and add the veggies and crostini or crackers.
1 cup mayonnaise
1 cup Parmesan cheese, grated
2 cloves garlic, minced
8 ounces jack cheese, grated
Pepper to taste
Preheat oven to 350 degrees. Combine everything and bake for 15 minutes or until hot.
Extra virgin olive oil
Salt & pepper
Preheat oven to 350 degrees. Place ¼” slices of baguette on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets.