yield: 8 servings
prep time: 10 minutes
cook time: 30 minutes
Artichoke dip is something my family has loved for years. I often make it for football parties. I’m so glad it’s keto when you cut out the chips. And the perfect keto chip replacement happens to be an all-time favorite Southern snack: pork rinds! Sliced veggies and Cheese Crisps are two other great dippers.
• 1 (14-ounce) can quartered artichoke hearts, finely chopped
• 1 (8-ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• ¼ teaspoon ground black pepper
• Sliced green onions, for garnish (optional)
• SERVING SUGGESTIONS:
• Cheese Crisps
• Sliced bell peppers, cucumbers, or other veggies
• Pork rinds
1. Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.
2. In a medium-sized bowl, stir together all the ingredients until well combined.
3. Spread the dip evenly in the greased baking dish. Bake for 25 to 30 minutes, until the dip is bubbling around the edges and browned on top. Garnish with sliced green onions, if desired, and serve with the dippers of your choice. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
