Cheesy Artichoke Dip
Course: Appetizers u0026amp; SnacksCuisine: AmericanDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
40
minutesCalories
308
kcalTotal Carbs
5
gramsNet carbs
4
gramsFat
30
gramsProtein
7
gramsIngredients
14 oz can Artichoke hearts, drained and coarsely chopped (240g)
8 oz cream cheese, softened (225g)
1 cup mayonnaise (240mL)
7 oz can mild diced green chiles (198g)
1 cup shredded mozzarella (120g)
- Optional topping
2-3 pork rind crumbs
fresh grated parmesan
Directions
- Preheat oven to 350F (177C)
- Combine the first 5 ingredients then add them to a casserole dish, smoothing out the top with a spatula.
- Bake for 35-40 minutes
- Optionally, remove dip from oven at 25 minutes and top with pork rinds and parmesan for a slightly crispy top and return to oven for 10-15 minutes.
- Allow to rest for at least 10 minutes so that the dip can cool down.
Recipe Video
Notes
- Nutritional info is based on a serving size of approximately 2/3 cup and doesn’t include the optional topping.
I like this recipe, easy, simple and cheap, is perfect, thank you Steve
Steve, I could not figure out the best way to leave you this article excerpt and ask your opinion, so if this is the wrong way I will apologize in advance.
Excerpt is from “Eating Well”:
Repeat after us: not all carbs are bad. Resistant starch is one of the good guys. It’s a type of carbohydrate found in bananas (it’s even higher in green bananas), potatoes and whole-wheat pasta. Unlike simple carbs, like white bread, that break down into sugars in the small intestine, resistant starch “resists” digestion, staying intact until arriving at the large intestine. There, bacteria use it as fuel, releasing beneficial compounds (specifically, short-chain fatty acids) that may improve your gut microbiome and help keep you slim.
What is your opinion on this?
Ron, Steve has done resistant starch experiment YouTube videos. Search them out. My recollection is that he had an unacceptable glucose spike with most if not all of them.
Ron – Lynn summed it up pretty well. The “resistant starch” method seems to work sometimes, though not enough for me to recommend going through the work of it. When the glucose spike is reduced, it is still high enough to qualify as a spike.
Hey Steve, We SERIOUSLY appreciate you and the work you do. We have watched your videos for a long time and support you through YouTube. I, for one, enjoy how you present facts, recipes, tastings, and also your family.
Hopefully you, or others, will tell me the best artichoke hearts that are in cans, jars, or even frozen, as long as they are not marinated. I have an aversion to the skins that are not soft but instead are quite hard or chewy. I dislike trimming them all off as it affects the total amount left to work with. My innards do not do well with them either, and my mouth feels them disruptive to the overall feel. Do you have any suggestions?
Thank you.
I honestly just get whatever brand of canned artichokes is the least expensive. When I’m chopping them up, if I run across any layers that are like bamboo, I toss them out.
Made this just yesterday and it is excellent, it’s nice to have something that works well as a dip for plain pork rinds. It’s also very filling! This is the first recipe I’ve tried from your website, but it won’t be the last, thanks so much!
I’m so glad. I’ve got a lot of recipes here, so hopefully I can keep you busy for a while.