How to Make Keto Spinach Artichoke Dip Cold

Hot Artichoke Spinach Dip

Squeeze the thawed spinach dry and chop well.

Recipe Summary Hot Artichoke Spinach Dip

This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.

Ingredients | Keto Spinach Artichoke Dip Cold

1 (14 ounce) can artichoke hearts, drained

⅓ cup grated Romano cheese

¼ cup grated Parmesan cheese

½ teaspoon minced garlic

1 (10 ounce) package frozen chopped spinach, thawed and drained

⅓ cup heavy cream

½ cup sour cream

1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.

In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Info | Keto Spinach Artichoke Dip Cold

prep: 20 mins cook: 25 mins total: 45 mins Servings: 16 Yield: 4 cups

TAG : Hot Artichoke Spinach Dip

Appetizers and Snacks, Dips and Spreads Recipes, Spinach Dip Recipes,

Keto Spinach Artichoke Dip Cold : Then, stir in the cheese sauce that was made earlier.

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