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Keto Spinach Artichoke Cheese Cups Low Carb
You won’t be able to stop eating these keto spinach artichoke dip cheese cups.
These mini low carb spinach artichoke cheese cups are so delicious.
Super easy to prepare cheese cups filled with spinach artichoke dip.
Mini bite size spinach artichoke dip cups for single serve appetizers, snacks or side dish for lunch or dinner.
Simple and quick low carb appetizers for Holiday celebrations, birthday parties, gameday finger foods or just a quick snack.
No need for high carb wonton wrappers when you can make cheese cups.
Tasty and delish low carb spinach artichoke dip in cheese shells.
Bite size spinach artichoke dip cups.
Get ready to bake up the best low carb spinach artichoke dip cheese cups.
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How To Make Keto Spinach Artichoke Cheese Cups
Preheat the oven to 375 degrees.
Make 8 small round circles of mozzarella cheese with space between each one on a parchment lined large baking sheet.
Bake for 10 minutes or until the edges begin to brown and the cheese takes on a lace-like appearance.
Remove the cheese from the oven, and let it cool slightly.
When you are able to handle the cheese, mold it over the cups of an inverted muffin tin to form little cheese cups.
Let the cheese rest and cool completely.
While the cheese is cooking, heat the butter in a large skillet over medium heat.
Add the onion to the skillet, and sauté until it begins to soften.
Stir the spinach into the onion mixture in the skillet, and cook until wilted.
Set aside.
In a mixing bowl, combine the cream cheese, cooked spinach mixture,
artichoke hearts,
mayo,
Parmesan cheese, garlic powder and salt and pepper to taste.
Stir to combine well.
Spoon the filling evenly into the 8 cheese cups and serve.
Serve
Eat
Enjoy
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Keto Spinach Artichoke Dip Cheese Cups
You won't be able to stop eating these keto spinach artichoke dip cheese cups.
4.91 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Lunch, Snack
Cuisine American
Servings 8
Calories 266 kcal
Ingredients
- 2 C. Shredded mozzarella cheese
- 1 Tbsp. Butter unsalted
- ½ Medium onion chopped
- 5 oz. Raw spinach
- 6 oz. Cream cheese
- ⅓ C. Chopped artichoke hearts
- ⅓ C. Mayonnaise
- ½ C. Grated Parmesan cheese
- ¼ tsp. Garlic power
- Salt and pepper to taste
Instructions
Preheat the oven to 375 degrees.
Make 8 small round circles of mozzarella cheese with space between each one on a parchment lined large baking sheet.
Bake for 10 minutes or until the edges begin to brown and the cheese takes on a lace-like appearance.
While the cheese is cooking, heat the butter in a large skillet over medium heat. Add the onion to the skillet, and saute until it begins to soften.
Stir the spinach into the onion mixture in the skillet, and cook until wilted. Set aside.
Remove the cheese from the oven, and let it cool slightly.
When you are able to handle the cheese, mold it over the cups of an inverted muffin tin to form little cheese cups. Let the cheese rest and cool completely.
In a mixing bowl, combine the cream cheese, artichoke hearts, cooked spinach mixture, mayo, Parmesan cheese, garlic powder and salt and pepper to taste. Stir to combine well.
Spoon the filling evenly into the 8 cheese cups and serve.
Nutrition
Calories: 266kcalCarbohydrates: 4gProtein: 10gFat: 24gFiber: 1g
Net Carbs: 3
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