Low-Carb Spinach Artichoke Bacon Cups

Ingredients makes 12 cups

• 1 can artichoke hearts, chopped (240 g/ 8.5 oz)
• ¹/₂ small yellow onion, minced (35 g/ 1.2 oz)
• 1 cup shredded mozzarella (113 g/ 4 oz)
• 1 pack cream cheese (227 g/ 8 oz)
• ¹/₂ cup sour cream (115 g/ 4 oz)
• ¹/₃ cup Parmesan or pecorino, grated (30 g/ 1.1 oz)
• 2 garlic cloves, minced
• sea salt and black pepper, to taste
• 1 ¹/₂ cups fresh spinach, chopped (45 g/ 1.6 oz)
• Optional: add ¹/₄ cup mayo if you like (55 g/ 1.9 oz)
• 24 thin-cut slices streaky bacon (360 g/ 13 oz)

Instructions

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the chopped artichoke into a bowl.

2. Add All of the remaining ingredients except for the bacon.

3. Mix everything until well combined and set aside.

4. Wrap 1 whole slice of bacon around the inside of each muffin cup. Cut the other slice in half and place 2 half slices across the bottom of each muffin cup in a star to seal the base. Repeat for each cup. (Use 2 slices of streaky bacon per cup.)

5. Spoon the keto spinach and artichoke dip into each bacon cup.

6. Bake in the oven for 25 minutes or until bacon is crisp and the cheesy dip is melted. Cool for 5-10 minutes, and then carefully remove the bacon cups from the muffin tray.

7. Store in the fridge for up to 3 days or freezer for 2 months. Reheat before serving.