A note from Sheri: I’d use fat free ingredients here, but not sure how that would turn out. For the dippers, I would NOT use carrots as they have a high sugar content. Celery is the safest besides those cheese crisps this author makes in the previous post.
A great thing about this dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. If you have more time and want fewer steps in preparation though, you could just mix everything together and then throw it in the oven at 350 degrees Fahrenheit for 30-45 minutes or until it’s heated through.
You will need:
- 8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
- A dollop of sour cream – maybe 1/4 – 1/3 cup
- A dollop of mayonnaise – about 1/4 cup
- About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
- 2 cans or jars of non-marinated artichoke hearts, roughly chopped
- Garlic salt
- Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
- A handful of shredded mozzarella cheese
Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.
Now you can get down to the business of eating and enjoying your delicious dip. Try it with:
- Zero-Carb Homemade Baked Cheese Crisps
- Carrot sticks
- Celery sticks
- Strips of raw bell peppers
- Pork rinds
- A spoon
- Homemade grain-free crackers (I’m thinking of a sesame-seed based one that I may try to make!)
- Slices of turnips, jicama, or large radishes
I also think it would be great in hollowed-out Roma tomato halves or jalapeno pepper halves, possibly wrapped with bacon. Dear goodness…. *sigh*