Keto Spinach Bacon & Artichoke Dip

Keto Spinach Bacon & Artichoke Dip

Ingredients

• 29 oz artichoke hearts ((480 g/ 16.9 oz after draining))
• 16 oz cream cheese ((480 g/ 16.9 oz after draining))
• 2 cup shredded mozzarella cheese ((480 g/ 16.9 oz after draining))
• 3/4 cup parmesan cheese ((480 g/ 16.9 oz after draining))
• 1 cup sour cream ((480 g/ 16.9 oz after draining))
• 4 cup spinach ((480 g/ 16.9 oz after draining))
• 4 garlic cloves ((480 g/ 16.9 oz after draining))
• 1 onions (minced)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp pepper
• 8 bacon (thin-cut slices
• crackers (Cheesy Keto)
• onion crackers
• crackers (Grain-free Spinach)
• crackers (Keto Kale)
• tortilla chips ((480 g/ 16.9 oz after draining))

Instructions

1. Preheat oven to 175 °C/ 350 °F.
2. Place all ingredients except bacon in a 9-inch (23 cm) baking dish and stir to combine.
3. 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.
4. Stir into the dip mixture.
5.  Transfer the dish to the oven and bake 25-30 minutes until hot and bubbly.
6. Serve with veggies, or parmesan chips.
7. Serve immediately or store in the fridge for up to 5 days.