Recipe Train

    This keto-friendly recipe has been adapted by Laura Beth Schroetlin from a creamy artichoke and cheese dip that was given to her several years ago by Karman Keith. Schroetlin especially liked making it during the holidays to take to family gatherings. “I didn’t think about adding to the dip until a few years ago when my husband and I became obsessed with eating spinach and artichoke dip at different restaurants. That was and is still our favorite appetizer to share when we eat out,” said Schroetlin. “So I decided I had to try to recreate our favorite dish and started experimenting with the artichoke dip recipe I had on hand.”

    3 tablespoons butter
    1 8-ounce package fresh spinach (coarsely cut up)
    2-3 teaspoons minced garlic*
    2 cans quartered artichokes (drained, rinsed and coarsely chopped)*
    4 ounces cream cheese (softened)*
    ½ cup real mayo (DO NOT use Miracle Whip)
    ½ cup heavy whipping cream
    8 ounces shredded parmesan
    
    Begin by melting the butter in a medium skillet or frying pan on medium low heat; once the butter is completely melted, add the chopped spinach and sauté with the garlic until the spinach is cooked, about 5 minutes. It will have a shiny dark green appearance. Add the chopped artichoke hearts and sauté or cook on medium heat for another 3-5 minutes.
    After the artichokes have had a chance to become tender, stir in the cream cheese, mayo, heavy whipping cream and shredded parmesan cheese. Stir the dip until those four ingredients are completely melted and incorporated into the dip. Heat on low for another 3-5 minutes until dip is completely warm.
    Either scoop the dip into a dish and serve as is, or transfer the dip into a pie pan or 8-inch-by-8-inch baking dish and heat in the oven on low broil to have the top of the dip be slightly brown and have a crisp on the top layer.
    Enjoy with seasoned crackers (i.e., pita crackers or Ritz garden veggie) or sliced veggies (i.e., sweet peppers or cucumbers).
    
    *You can buy garlic that is already minced. It comes in a jar and is usually found in the produce aisle or the baking aisle at most supermarkets.
    If using cans of quartered artichokes, consider giving them a quick cut with kitchen scissors to get them to bite size after draining and rinsing them.Also, depending on your preferences, one can might be enough.
    If planning to make the dip in the evening, set out a package of cream cheese in the morning so it can soften on the counter. Softened cream cheese seems to melt faster and is easier to incorporate in the mixture.

Next stop on the recipe train: Brittany McCallum’s Brownies
Chugga chugga chew chew!