This amazing blue cheese, spinach and artichoke dip can be served hot or cold! LCHF and keto friendly recipe.

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Blue cheese is a delicious addition to the classic spinach and artichoke dip. When eaten hot, this dip is super warming, filling and comforting. When eaten cold, despite containing frozen spinach and canned artichoke, it has a surprisingly fresh flavor.

So how many carbs in artichokes?

Artichokes are a tricky vegetable to work out, because it depends which part you eat. Technically, one medium artichoke (128g) contains 6.6g net carbs. Often you might want to only eat the artichoke hearts, which may be fresh or may be jarred. For this recipe, I've used artichokes from a jar or can, and a serving size (28g) is just 2g net carbs.

How to Make a Low Carb Blue Cheese, Spinach and Artichoke Dip

In a saucepan, combine cream cheese, sour cream, a box of frozen chopped spinach (thawed and thoroughly drained) and blue cheese.

Cook on a medium heat until the cheeses have melted. Add a can (or jar) of drained quartered artichokes and some shredded Parmesan.

Cook until the artichokes are warmed through and the Parmesan has melted. Taste for seasoning - with all that cheese I usually find I don't need to add salt, but some freshly ground black pepper is nice.

Serve it hot to get it at its cheesy best! But it also works well when cold, too. Ideas of what you can dip into this delicious concoction:

Celery sticks
Flaxseed crackers
Low carb corn chips (as shown below)
Cucumber sticks
Pepperoni chips
Baby romaine lettuce leaves
Vegetable chips
Homemade tortilla chips
You could even wrap it in a low carb tortilla!

Serving-wise this makes about four cups of dip. If you work on the basis that a generous serving size might be ½ cup, then this recipe serves 8. So net carbs per serving calculates at 3.7g - plus of course whatever chips you consume with it!

📖 Recipe

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