Hot Spinach and Artichoke Dip with Lump Crab {Keto, Low Carb}
Ingredients
- 10 oz fresh baby spinach
- 3 T butter
- 3/4 tsp crushed pepper
- 14 oz can artichoke hearts in brine (not oil) chopped
- kosher salt to taste
- black pepper to taste
- 1 garlic clove minced
- 1 T almond flour
- 2 c half and half
- 2 scallions sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch paprika
- 2 oz cream cheese
- 3/4 c shredded Gruyere cheese
- 3/4 c shredded whole milk mozzarella cheese
- 3/4 c shredded white cheddar cheese
- 3/4 c shredded Fontina cheese
- 8 oz jumbo lump crab
- zest from 1 lemon
- 2 T chopped fresh parsley
- freshly grated Parmesan for sprinkling
Instructions
- 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!
Tried this recipe?Let us know how it was!