Artichoke Dip

5 from 1 vote

Rich, salty, warm, and creamy - artichoke dip makes a great and easy appetizer! Serve with vegetables, Parmesan crips, pork rinds, keto crackers, or toasted keto bread.

Course Appetizer

Cuisine American

Keyword american, appetizer, artichoke, dairy-free, dip, nightshade-free, nut-free

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 305kcal

Author Jenny Ross

Ingredients

8 ounce package cream cheese softened, or Kite Hill cream cheese if dairy-free
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese omit if dairy-free and use 2 tablespoons nutritional yeast
1 clove garlic minced
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
14 ounce can artichoke hearts drained and chopped
2 tablespoons parsley chopped, optional, for color
1/4 cup shredded mozzarella cheese or Daiya brand mozzarella for dairy-free

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Instructions

Preheat oven to 350ºF and grease an 8x8-inch baking dish with coconut or avocado oil.
In a bowl, stir together cream cheese, mayonnaise, Parmesan, garlic, basil, garlic salt, onion powder and pepper. Stir in artichoke hearts and parsley, making sure to leave some large pieces.
Transfer the mixture to the baking dish. Top with mozzarella cheese, if using, and bake at 350ºF for 25 minutes, until lightly browned.

Notes

Serving Size: 1/2 cup

Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only.

Nutrition