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prep time
11 min
cook time
20 min
ready time
31 min
Keto Warm Spinach, Artichoke And Blue Cheese Dip
This warm spinach and artichoke baked dip is rich, creamy and tangy.
With a thick dip consistency, this bake is perfect smothered on toasted keto bread or served alongside grilled chicken or steak.
Net Carbs
2.4 g
Fiber
1.3 g
Total Carbs
3.7 g
Protein
5.5 g
Fats
13.5 g
155 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mayonnaise
2 tablespoon
Creme Fraiche
2 tablespoon
Artichoke Hearts Or Globe, Canned In Oil Mixture
6 heart
Pine Nuts
2 tablespoon, whole pieces
Baby Spinach
2 cup, cut pieces
Garlic
1 clove
Blue Cheese
½ cup, crumbled
Parmesan Cheese
¼ cup, grated
Lemon Juice
½ each - juice from one lemon
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 7
31 min
Step 1
Preheat the oven to 400 degrees fahrenheit. Add the spinach, artichoke hearts and garlic to a food processor. Pulse to combine until roughly chopped.Step 2
Add the mayonnaise, crème fraiche, blue cheese and lemon juice to the food processor.Step 3
Blend until you reach a semi smooth consistency.Step 4
Spoon the mixture evenly into a shallow oven proof dish and sprinkle over the parmesan.Step 5
Bake for 20 minutes until golden and bubbling.Step 6
Whilst the dip is baking, add the pine nuts to a dry pan over a low/medium heat and toast until lightly golden – about 3-4 minutes.Step 7
Scatter the toasted nuts over the warm dip to serve.
