Deliciously rich and creamy, this low-carb spinach artichoke dip is always a crowd favorite! . It's oven baked and served warm and melty, paired perfectly with Real Phat Foods keto Almond Flour Crackers.
Spinach Artichoke Dip
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!
1 (or 20) bags of Real Phat Foods Almond Flour Crackers
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2/3 cup shredded or shaved parmesan cheese
1/2 cup shredded mozzarella cheese
Pepper, to taste
6 oz. spinach*
10-14 oz. artichoke hearts**
1 tbsp avocado oil
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.
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.
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!