Spinach Artichoke Dip, Low Carb, Keto, Vegetarian | Black Tie Kitchen

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Chop 2 cloves of garlic finely and place them in a bowl.

Add 1/2 cup of mayonnaise to the bowl.

Optionally add sour cream, stating that it can be omitted if disliked.

Mix the garlic and mayonnaise together.

Add a full block of cream cheese to the mixture and mix again.

Add about 1 cup of mozzarella cheese to the mixture.

Grate 1/2 cup of parmesan cheese and add it to the mixture.

Prepare the spinach by squeezing out excess water using cheesecloth or a towel.

Add the spinach to the mixture after squeezing out the water.

Chop artichoke hearts (fresh or frozen) and add them to the mixture, seasoning with salt.

Mix everything together until evenly combined.

Preheat the oven to 350°F (175°C).

Spread the mixture evenly in a pie dish or casserole dish.

Grate more parmesan cheese on top for a crust.

Bake in the oven for 15 minutes.

Increase the oven temperature to 425°F (220°C) and bake for another 15 minutes until bubbly and browned.

Serve with chips or toasted French bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens