14 oz. (390g) canned artichoke hearts, drained
3 scallions, cut into 1 inch lengths
8 oz. (225g) cream cheese, softened
1 Cup grated Parmesan cheese
½ Cup mayonnaise
10 oz. (280g) frozen chopped spinach, thawed and very well drained
• Throw all ingredients except the spinach into a food processor and pulse until the artichokes and the scallions are chopped up. Add the spinach and run just long enough to blend it in.
• If you want to serve this as a hot dip, spread it in a casserole dish, sprinkle the top with a little paprika and bake for 45 to 50 minutes at 325F (170C).
• Serve with crunchy vegetables!
Makes 12 servings; count each as 2 fats, ½ protein and scant restricted vegetable.
Recipe courtesy of “200 Low-Carb High-Fat Recipes” by Dana Carpender