Thursday, December 08, 2011
Recipe: Artichoke Spinach Dip
Tonight, I was breezing through one of my older low-carb cookbooks, and found this quick and easy recipe. Warning: it's low-carb, but NOT low-calorie! You pick your poison, right? This can be gluten-free, dairy-free and soy-free depending on which ingredients you choose. (Click on the photo to see it full-sized._
Spinach Artichoke Dip
Adapted from 500 Low-Carb recipes cookbook
1 can 13 1/2 oz. artichoke hearts
1 package frozen chopped spinach (10 oz., thawed)
2 cups mayonnaise (whichever kind suits you...I use canola oil based mayo fm Whole Foods since I can't have the soy oil in most mayos)
2 cups Daiya mozzarella shreds (or real cheese if you can have it)
2 cloves garlic, crushed (I used onion instead)
paprika for dusting (I used smoked paprika)
1. Preheat oven to 325F.
2. Drain and chop artichoke hearts into a rough dice.
3. Squeeze out as much water as you can from the spinach, using your hands.
4. Combine all ingredients except for paprika, spread into a shallow baking dish.
5. Sprinkle with paprika.
6. Bake at 325F for 50 to 60 minutes. Serve warm or room temperature.
Let cool a bit, then serve with tortilla chips, #gf crackers or raw vegetables. Beware. I shoveled quite a healthy portion of this as soon as it cooled!