Low Carb (Keto) Spinach Artichoke Dip

This creamy, cheesy, delectable joy is an adaptation from those days when I found myself at a billion weddings and house warmings… and because of that… a billion Pampered Chef parties. Now I love all things Pampered Chef, so this was an awesome time in life! After one such party my dear friend Sarah shared this recipe with us and it was delicious! However, we can’t leave well enough alone, so over time we both made some tweaks and changes, but it just gets better all the time!

Ingredients:

• 2 – 8 oz packages cream cheese
• 1 cup mayonnaise
• 10oz frozen chopped spinach
• 14oz canned quartered artichokes – chopped (I use a mini chopper)
• 2 tbsp lemon juice
• 3-4 minced garlic cloves (or 2-3 tbsp of the pre-minced squeeze kind!)
• 1 1/2 – 2 cups shredded parmesan or Italian mix cheese (maybe more if your heart desires cheese like mine does!)

Directions:

• Turn that oven to 400! Do it now or you’ll forget!
• Grease a 9-inch square baking dish with butter or spray
• Defrost your spinach in the microwave (to skip this step, let your frozen spinach defrost in the refrigerator overnight)
• In a mini-chopper or food processor, chop spinach, then artichokes. 
• Once each one is chopped, add them to the mixing bowl.
• In a large mixing bowl, combine cream cheese, 3/4 – 1 cup of shredded cheese, mayo, lemon juice, and garlic.
• Using a hand mixer or spoon, stir everything until thoroughly combined.

• Pour into greased baking dish and smooth with the back of a spoon.
• Sprinkle the remaining shredded cheese on top.

• Cover with foil and bake for 20 minutes.
• Remove foil and continue to bake for an additional 5 minutes.
• Serve with veggies or my Low Carb (Keto) tortilla chips! (<strong>Low Carb (Keto) Tortilla Chips</strong>)