Spinach Artichoke Dip {gluten free, keto}
The BEST Spinach Artichoke Dip you'll ever eat!
Ingredients
- 8 ounces baby spinach one bag
- 1 can artichoke hearts
- 1 cup light sour cream
- 1/2 cup mayo Duke's is the best!
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
Stovetop Directions:
- Spray a deep skillet with spray olive or avocado oil, and turn to medium heat
- Place spinach in a colander and rinse with cold water, then add spinach to deep skillet (cut into smaller pieces if you want spinach in every bite)
- Cook spinach until it has wilted down
- While spinach cooks, drain artichoke heart and cut into bite-size pieces
- Add artichokes to skillet with spinach and stir to combine
- Reduce heat to low
- Cut block of cream cheese into cubes and add to skillet
- Add the remainder of the ingredients and stir to combine
- Continue stirring until cheese has melted and ingredients have combined
- Serve immediately with tortilla chips, bread, crackers, or cut up veggies
- Transfer to a crockpot and turn heat to warm to keep dip warm and melted at parties
Crockpot Directions:
- Place spinach in a colander and rinse with cold water, then add spinach to crockpot (cut into smaller pieces if you want spinach in every bite)
- Drain artichoke heart and cut into bite-size pieces and add to crockpot
- Cut block of cream cheese into cubes and add to crockpot
- Add the remainder of the ingredients and stir to combine
- Turn crockpot to low heat and cook for about 2 hours until cheese has melted
- Stir to combine ingredients and reduce heat to warm to keep the dip warm and the cheese melted