Hot Spinach And Artichoke Dip With Lump Crab Keto Low Carb Food

KETO SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine the cream cheese, mayonnaise, Parmesan, mozzarella, garlic, salt and red pepper.
• Beat with a mixer on medium speed until well combined. Stir in the artichoke hearts and spinach.
• Spread into an 8x8 baking dish and bake for 20 minutes or until heated through and the cheese is melted.

KETO SPINACH & ARTICHOKE DIP RECIPE | EASY & LOW CARB

Steps:

• Add the spinach, artichokes, and water to a medium sized pot, and set the heat to medium-high.
• While that's warming up, add the cream cheese to a large bowl and soften it up in the microwave for about a minute.
• Once the cream cheese has softened add the sour cream, mayo, and parmesan cheese to it.
• Then, when the artichoke hearts and spinach pot just starts to boil remove it from the heat, and strain the excess water.
• Let them cool in the strainer for a couple of minutes, and then take a paper towel and press down on them straining out the excess water - this will help ensure the dip isn't watery.
• Now, at this point, you can add the artichokes and the spinach to the rest of the ingredients - along with the seasonings if you're using them - and mix everything with a spatula until combined.
• Add the dip to a bowl and serve hot...or refrigerate and serve cold!

HOT SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375°F.
• In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
• Combine all the ingredients in a medium bowl.
• Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

HOT SPINACH AND ARTICHOKE DIP WITH LUMP CRAB {KETO, LOW CARB}

Steps:

• Preheat oven to 500 degrees.
• Bring a large pot of salted water to a boil. Blanch spinach in the water for about 40 seconds then remove and shock in a bowl of ice water. Squeeze spinach in a cheesecloth to drain and rough chop.
• Melt butter in a large skillet over medium heat then add crushed pepper, artichokes, garlic clove, salt and pepper.
• Add almond flour to the skillet and cook for a minute, then add half and half and stir until thickened a bit.
• Add scallions, garlic powder, onion powder and paprika.
• Add cream cheese and stir until melted.
• Turn the heat off. Mix all cheeses together in one bowl and add 3/4 of it to the skillet and stir until melted.
• Add crab and lemon zest
• Add spinach and parsley. Test for salt and pepper.
• Place in cast iron skillet and sprinkle remaining cheese on top and grate fresh Parmesan all over to coat.
• Place in a 500 oven for 10-15 minutes or until bubbly. Allow to cool for 10 minutes. Serve with fried CutdaCarb chips. Say Grace and enjoy!

SPINACH LUMP CRAB & ARTICHOKE DIP

Steps:

• Begin by rinsing artichokes well under cold water to remove the brine and chop coarsely in a food processor.
• Remove and set aside for later use.
• In a two-quart heavy bottom sauté pan melt butter over medium high heat.
• Add onions, celery, bell peppers and garlic.
• Sauté 3 to 5 minutes or until vegetables are wilted.
• Add artichokes and blend well into the vegetable mixture, stir and cook 5 additional minutes.
• Sprinkle in flour and blend well to form a white roux, do not brown.
• Add chicken stock and heavy whipping cream one cup at a time whisking constantly until a thick cream sauce is achieved.
• Reduce heat to simmer.
• Add white wine and season to taste using salt and pepper.
• Simmer approximately 15 minutes stirring occasionally to keep from scorching.
• The mixture should resemble a thick cream sauce and should it become too thick additional whipping cream or stock may be added to reach desired consistency.
• Add spinach, green onions and parsley then fold in lump crabmeat.
• Cook 5 minutes longer, then remove from heat.
• Fold in Parmesan cheese and adjust seasonings if necessary.
• Place the mixture in a chafing dish and serve with garlic croutons or crackers.
• Can be served hot or cold.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
• Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
• Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

CREAMY ARTICHOKE SPINACH & CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
• Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
• Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
• Allow the dip to cool for 5 minutes. Top with tomato, if desired.
• Enjoy!