James and I have been lo-carbing it recently in order to shake off some pregnancy weight (yes he gained some sympathy lbs like a good fiancé does lol) and we’re really missing some of the things we’d get at restaurants when we eat out. Pizza being the main thing we’re struggling with, however we also miss things like chips, fried cheese, and you guessed it, Spinach and Artichoke dip. I knew that the fundamentals of spinach and artichoke dip were simple, so after finding some awesome “crackers” made 100% out of parmesan cheese (carb-free), I decided to do some experimenting and see if I could make a dip from scratch in my kitchen. The results were awesome! A delicious dip that only took about 15 min to create! The best part is while it is high in fat, the dip only has carbs in the vegetables, so its diet approved!
1/4 cup sour cream
4 oz fresh spinach
1 jar (8oz) artichoke hearts
1 8oz package of cream cheese – James and I actually used a cream cheese/greek yogurt blend to add protein and decrease fat
2 tbsp garlic
1/2 cup shredded parmesan cheese
salt and pepper to taste
1. Cut spinach and artichokes into small pieces
2. Boil spinach and artichoke hearts, and 1 tbsp garlic until very tender (about 8-10 min)
3. Drain spinach/artichoke mixture
4. Mix in the rest of the ingredients, until smooth and blended well.
Then sit back and enjoy. We ate these with our parmesan “crackers” and also I cut up grilled chicken into strips that we also dipped into this awesomeness!