How to Make Keto Spinach Artichoke Dip Crock Pot

Artichoke & Spinach Dip Restaurant Style

Then, when the artichoke hearts and spinach pot just starts to boil remove it from the heat, and strain the excess water.

Recipe Summary Artichoke & Spinach Dip Restaurant Style

Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.

Ingredients | Keto Spinach Artichoke Dip Crock Pot

4 cloves garlic

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

1 (14 ounce) can artichoke hearts, drained and chopped

1 (10 ounce) container Alfredo-style pasta sauce

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

½ (8 ounce) package cream cheese, softened

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.

Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Info | Keto Spinach Artichoke Dip Crock Pot

prep: 15 mins cook: 30 mins additional: 30 mins total: 1 hr 15 mins Servings: 12 Yield: 12 servings

TAG : Artichoke & Spinach Dip Restaurant Style

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