How to make low carb spinach and artichoke dip

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Spinach and artichoke dip is a perennial party favorite. The combination of earthy spinach and bright artichokes with a rich base of cream cheese keeps everyone coming back for more. The recipe below offers a low-carb spin on the classic, with three kinds of cheese and a hint of garlic.
To keep the carbs low, serve this dip with low-carb dippers. Raw crudités like carrot sticks or cucumber slices are a nice alternative to crackers, but you can also find low-carb seeded crackers in some natural food stores, which would make a nice base upon which to spoon this gooey, delicious dip.
Cooktop Cove
Low-Carb Spinach and Artichoke Dip
10 minutes
20 minutes
30 minutes
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
4 ounces cream cheese
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
5 ounces frozen spinach, thawed, squeezed of excess moisture, and chopped
1 14.5 ounce can artichokes, drained and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
2/3 cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Heat the butter in a pan over medium heat. Add the shallot and garlic and cook until just aromatic, about 1-2 minutes.
Transfer the cooked shallot and garlic to a bowl and add the cream cheese, mayonnaise, Parmesan, spinach, and artichokes. Stir to combine, taste for seasoning, then add the pepper and salt (if needed) as well as the crushed red pepper.
Spread the mixture in a baking dish and sprinkle with the mozzarella. Bake for 15-20 minutes, or until hot and bubbly.
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