Keto Spinach Bacon & Artichoke Dip

Ingredients makes 12 servings

• 2 (14.5 oz) cans artichoke hearts (480 g/ 16.9 oz after draining)
• 2 (8 oz) packages cream cheese (454 g)
• 2 cups shredded mozzarella (226 g/ 8 oz)
• ³/₄ cup parmesan (68 g/ 2.4 oz)
• 1 cup sour cream (230 g/ 8.1 oz)
• 4 cups fresh spinach (120 g/ 4.2 oz)
• 4 garlic cloves, minced
• 1 onion, minced (200 g/ 7.1 oz)
• 1 tsp salt
• 1 tsp garlic powder
• ¹/₂ tsp pepper
• 8 thin-cut slices bacon (120 g/ 4.2 oz)
• Serving Suggestions:
• Cheesy Keto Crackers
• Keto Rosemary & Onion Crackers (dairy-free)
• Grain-free Spinach Crackers
• Keto Kale Crackers (dairy-free)
• Keto Tortilla Chips (dairy-free)

Instructions

1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place all ingredients except bacon in a 9-inch (23 cm) baking dish and stir to combine.

2. Cut the bacon into 1-inch (2 ¹/₂ cm) pieces, cook in a medium skillet over medium heat for 5-6 minutes until crisp, drain on a paper towel lined plate.

3. Stir into the dip mixture.

4. Transfer the dish to the oven and bake 25-30 minutes until hot and bubbly. Serve with veggies, or parmesan chips. Serve immediately or store in the fridge for up to 5 days.