14 oz can artichoke hearts (I use ones pre-quartered)
1 C finely chopped raw spinach (you can use frozen, & would need to use less but I like it better this way)
1/4 C mayo
1/4 C sour cream
1/4 C grated Parmesan cheese
2 tsp. minced garlic
8 oz cream cheese, softened
1 tsp dried crushed basil
1 tsp pepper
2 oz shredded mozzarella cheese
Preheat oven to 350.
Finely chop the artichoke hearts and mix with chopped spinach. In a separate bowl, use a blender to mix the mayo, sour cream, Parmesan, garlic, cream cheese, pepper & basil. When this is well blended, gently stir in artichoke & spinach mixture. Spread mixture into a greased 9×13 pan. Sprinkle mozzarella cheese on top. Bake for 20-30 minutes or until cheeses are melted and dip is heated through.
This recipe is completely induction friendly. If you make it into 16 servings it will use about 1 of your 3-4 oz of cheese allotment per day and have 2.24 net carbs with 1 net carb coming from veggies.
Per Fatsecret the nutritional information I got from my brands of food. (Nutritional info is per serving, assuming 16 servings per batch)
Calories: 123, Fat: 10.91g, Cholesterol: 26 mg, Sodium 254 mg, Total Carbs: 2.94 g, Fiber 0.7 g, Protein 3.99 g
Oh, as a note, if you like it spicier you could add some crushed red pepper flakes, but I don’t like spicy foods.