Low-Carb Artichoke and Jalapeño Dip
Dive into the creamy, tangy, and slightly spicy world of our Low-Carb Artichoke and Jalapeño Dip. Perfect for those on a ketogenic diet or anyone looking for a delicious snack that won't derail their low-carb goals.
Servings 6 people
Calories 298kcal
Equipment
- Oven
- Medium-sized mixing bowl
- Baking dish
- Cheese grater
- Mixing spoon
Ingredients
- 14 ounces Canned artichoke hearts, drained and chopped
- 8 ounces Cream cheese, softened
- ½ cup Sour cream
- ¼ cup Mayonnaise
- ½ cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 medium Jalapeños, deseeded and finely diced
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and well-blended.
- Fold in the grated Parmesan cheese, half of the shredded mozzarella, chopped artichoke hearts, and diced jalapeños.
- Season the mixture with garlic powder, salt, and black pepper, and mix until all ingredients are evenly distributed.
- Transfer the dip mixture into a baking dish, spreading it out evenly.
- Sprinkle the remaining shredded mozzarella cheese over the top of the dip.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For a spicier kick, leave in some of the jalapeño seeds or add an extra jalapeño.
You can serve this dip with low-carb vegetables like celery or cucumber, or with keto-friendly crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
To keep this dish gluten-free, ensure all your ingredients are certified gluten-free.
Nutrition
Calories: 298kcal | Carbohydrates: 6g | Protein: 8g | Fat: 26g | Fiber: 2g | Net Carbs: 4g