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
I love to make this guacamole for company as a starter because it is very tasty but has few calories and isn’t filling–thus not ruining appetites for dinner! I serve this will vegetables like chunks of bell peppers and celery. Always keep tomatoes at room temperature for maximum flavor. Make this an hour or so before it will be consumed and don’t refrigerate. Do put leftovers away.
Which leads to the sad fact that avocadoes brown quickly and this dip won’t look great the next day. Just add some oil and lemon and you have a really tasty salad dressing!
Chunky Avocado Dip and Dressing
1 large avocado, diced
1 container grape tomatoes, quartered
Handful cilantro, chopped
½ medium red onion, thinly sliced and diced
½ lemon, juiced
Salt and pepper
½ teaspoon hot sauce, or to taste
Combine all ingredients and keep at room temperature. Serve with vegetables like bell peppers and celery
1/3 cup avocado or extra virgin olive oil
Additional hot sauce, salt and pepper
Combine chunky avocado dip with lemon and oil in a blender