The Low Carb Spinach and Artichoke Dip

Probably one of my all time favorite dips. Enjoy making it. Store leftovers. Here we go…. 🌝

Serves 6 to 8.

1 medium onion, chopped

1/2 stick unsalted sweet cream butter

2 packages frozen spinach

1 can tender, baby artichokes, drained, chopped into small pieces

4 garlic cloves, minced

1/2 teaspoon dried basil

1 pack cream cheese

3 heaping tablespoons mayonnaise

1/2 cup shredded Italian cheese

1/2 cup shredded Mexican cheese

Salt and pepper to taste

1 medium tomato, chopped

For topping: 1/2 cup (total) mixed Italian and Mexican cheeses

Oven safe skillet

Set your oven rack towards the bottom half of your oven. Preheat your oven on the broiler setting (if you have a temperature choice, set at 400 degrees). Saute’ onions in butter. Add spinach, artichokes, garlic, and basil and cook until spinach is soft. Add cream cheese and mayonnaise and mix well. Remove from heat, add your shredded cheeses, salt and pepper to taste, and mix well. Add chopped tomato and mix well. Top with mixture of cheeses (if you need a little more to cover the top, you can add it). Place under broiler (towards bottom half of the oven) for about 5 to 10 minutes (set your timer in 5 minute increments for first 10 minutes, and then 1 minute increments) or until top of dip is bubbly and cheese starts melting. Carefully remove from oven, and if you used a skillet with a handle, cover handle with an oven mit, or pot holder, so you don’t accidentally touch it while it’s hot (I can’t tell you how many times that I have burned myself 🌝). That’s it! You’re done! Enjoy with fresh vegetables (I dip cucumber rounds, celery sticks, and sliced bell peppers, but you can also enjoy with tortilla chips, sliced and toasted French bread, or crackers). Happy cooking! 🌝


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